I’ve been experimenting with making my own nut mylks recently and I have to say, I am hooked on the homemade stuff! It’s so much easier to make then I originally thought and much more rich and tasty.
Inspired by some of the Instagram foodie bloggers recently making their own nut mylks, I decided to join in and try it for myself. I have also been wanting to incorporate a more clean mylk into my diet since I consume nut mylks on a regular basis and it’s tough to find a good store-bought mylk without added ingredients. Not to mention, it’s much cheaper to make your own.
My new favorite homemade nut mylk is cashew mylk. It’s super creamy and easy to make and you don’t need a cheese cloth or nut bag to drain. All you need is a high speed blender, some raw cashews and water. Simple, right?! I don’t know why it took me so long to start making my own.
The best part about making your own nut mylk is that you can add in any sweetener of your choice or omit it altogether. I didn’t add any sweetener to this recipe except for pure vanilla extract. If you prefer yours sweet, you can add in about a tablespoon of maple syrup.
You will need to prepare ahead of time, the night before or for at least 3 hours, in order to allow for the cashews to soak. I added 2 cups of cashews to a bowl and soaked them overnight with filtered water. You only need about an inch more of water filled over your cashews.
Once cashews are soaked, rinse them thoroughly under cold water (do not use the soaked water for your mylk) and add them to your blender with 6 cups of fresh filtered water. For every cup of cashews you use, you need about 3 cups of water. You can add less water to make it more creamy and more water to make it less creamy.
Blend on high for about 4-5 minutes until smooth and frothy. The froth that comes out of this mylk is A-MAZE-ING! I just want to scoop it all up and eat it!
Once a smooth consistency is achieved, you can then add your sweeteners of choice and a pinch of sea salt and blend together. Store in the fridge in a covered glass container for up to the 5 days.
Recipe:
2 cups of cashews, soaked overnight
6 cups of filtered water
1 tablespoon of maple syrup (optional as sweetener)
2 teaspoons of pure vanilla extract (optional as sweetener)
a pinch of sea salt
Instructions:
Soak cashews for at least 3 hours or overnight in filtered water, covering cashews with about an inch of water
Rinse soaked cashews thoroughly with cold water, discarding leftover water.
Add 2 cups of soaked cashews and 6 cups of fresh filtered water to a high speed blender and blend for about 4-5 minutes until smooth
If adding sweeteners, add to blender and blend on high. Store mylk in a covered glass container in the fridge for up to 5 days.
Enjoy!
Have you tried making your own nut mylks? What is your favorite?
