How to Make Cashew Cream and Cashew Milk

Ever since having kids, dairy just doesn’t sit very well with me.  I can do a little bit of cheese (thank goodness!!!) but anything more and I’m pretty miserable.  

Lately I’ve been using coconut milk a lot to substitute for creaminess, which I love – but, it has a very distinct coconut flavor and just doesn’t work for well for everything.

Save this recipe!

Save this recipe! Enter your email below and we’ll shoot it straight to ya!

Please enable JavaScript in your browser to complete this form.

Email

Email *

Save

I consent to receive email from this site 💌

How to Make Cashew Cream and Cashew Milk

Ingredients:

• Cashews, raw/unsalted*
• Filtered water (1/2 cup filtered water to 1 cup soaked cashews = thick cream)

Step-by-step Directions:

1. Rinse cashews thoroughly, then cover with filtered water and refrigerate overnight. (I put them back in the container they came in for this).
2. Drain soaked cashews and rinse again.
3. Add soaked cashews and filtered water to blender and blend on the highest setting for 3 – 5 minutes.  Scrape sides as necessary and thin until you reach your desired consistency.
4. Enjoy!

*There’s actually no such thing as edible raw cashews, as they require roasting to remove the shell.  But do your best to find the least processed you can.  If the package boasts roasting, then it’s not what you want.

Imagine my extreme pleasure when I discovered cashew milk!  Of course, being me, I wanted to avoid added ingredients and see if I could make some myself.  

And it turns out?  Cashew milk and cashew cream are not only incredibly delicious, but insanely easy to make! I know you’re wondering what it tastes like, right?

Cashew milk is creamy and slightly nutty (not nearly as nutty as you might imagine, though) – and makes the perfect substitute for milk in most everything.  

I make a big batch of thick plain cashew cream and freeze it in smaller batches.  As I want to use it in recipes (or enjoy it on it’s own!), I pull it out and thin it to my needs.  Works perfectly!

How to Make Cashew Cream and Cashew Milk

How to Make Cashew Cream and Cashew Milk

Created by: April Woods

Course Condiment

Cuisine American

Prep Time 1 day d

Total Time 1 day d

Print

Pin

Share

Rate

4

Cashew milk and cashew cream are not only incredibly delicious, but insanely easy to make!I 

Save this recipe! Enter your email below and we'll shoot it straight to ya!

Please enable JavaScript in your browser to complete this form.

Email

Email *

Save

By submitting your email you consent to receive email from this site.

Ingredients

 

1x2x3x

• ▢ Cashews raw/unsalted*
• ▢ Filtered water 1/2 cup filtered water to 1 cup soaked cashews = thick cream

Instructions

• Rinse cashews thoroughly, then cover with filtered water and refrigerate overnight. (I put them back in the container they came in for this).
• Drain soaked cashews and rinse again.
• Add soaked cashews and filtered water to blender and blend on the highest setting for 3 - 5 minutes.  Scrape sides as necessary and thin until you reach your desired consistency.
• Enjoy!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients. 

*There's actually no such thing as edible raw cashews, as they require roasting to remove the shell.  But do your best to find the least processed you can.  If the package boasts roasting, then it's not what you want.

Nutrition

Calories: 25kcal

Did You Make This Recipe?

Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!

Email Recipe Pin Recipe Share Recipe

How to Make Cashew Cream and Cashew Milk

• Pin For Later

Click the button above to save this recipe!