For a while I was pretty much only making almond milk, and then I decided to switch it up and try some cashew milk.
After my first batch, I was really happy with the taste and the mouthfeel of the actual milk, but I was even more drawn to the cashew pulp; unlike the almond pulp, this one was super creamy, almost like ricotta.
I’ve found that my favorite thing to do with the cashew pulp so far is flavor it with some salt, pepper, lemon juice and nutritional yeast, and then spread it on some toast.
How Do I Make My Own Cashew Milk?
Ellie’s Best Nut Milk Bag is the answer to all your nut-milk-making needs (as well as juicing and cold brewing).
I use this product a lot now that I’m trying not to buy juice and nut milk from the store, and I love developing recipes with the pulp; there have been some fails, for sure, but there’s some good stuff coming out of these experiments.
If you want to learn how to make your own nut milk (video included), see the link my Homemade Almond Milk post below.
Here’s the recipe and instructions for the cashew milk.
I've learned that cashews definitely make some creamy milk, and the pulp that remains is tasty too.
- 1 cup raw cashews
- 4 cups filtered water
- 1/4 tsp salt
Place the raw cashews in a bowl, and add cold water until the nuts are completley submerged. Soak for 1-8 hours in the fridge, then drain and rinse.
Put the soaked cashews into the blender along with the filtered water and the salt, and blend on high for about 60 seconds.
Put the nut milk bag into a large bowl, and pour the blended mixture into the bag. Squeeze all of the liquid into the bowl until all that remains is the pulp.
Store the cashew milk in the fridge in a jar / pitcher, for 2-3 days
If you find yourself paroozing for an Ellie’s Best Nut Milk Bag, feel free to use my promo code -> healthindulgentfoodie <- for 10% off your first purchase.