Easy Blender Cashew Milk
This cashew milk is SO easy, creamier than anything store-bought, and it froths like a dream… even more so than regular milk (seriously!). After trying countless store-bought non-dairy “milks” and creamers in my quest to make the perfect chai latte, this homemade version was the winner. Its soft, subtly sweet flavor compliments the spice of the chai without distracting from it and, best of all, it doesn’t have any additives or stabilizers (and certainly no sweeteners!). It is equally delicious straight, with a sprinkle of cinnamon, or any other way that you use milk: in smoothies, chia pudding/oatmeal, coffee, etc.
- 3 cups water
- 1 cup raw, unsalted cashews
- Place all ingredients into a high-powered blender (Vitamix, or similar) and secure the lid.
- Turn the blender on, starting at low speed (Vitamix Variable 1) and slowly increasing to the highest setting (Vitamix Variable 10). Blend for 2 minutes or until desired consistency is reached.*
- Refrigerate and use within 2-5 days.
*If using a Vitamix or equally powerful blender, the milk will be smooth and creamy such that straining is not necessary, but optional. For extra-smooth milk, you can pour the milk through a fine mesh sieve placed over a large bowl. For extra-extra-smooth milk, line the sieve with a layer of cheesecloth (or use a nut milk bag), slowly pouring the milk through and letting it filter at its own pace.