It was an accident. I was going from memory, which obviously told me wrong, while making nut milk yesterday. Not only was I wrong, but I made a complete mess while trying to squeeze every bit out of that nut milk bag, too. Cashew milk was running down my arm and all over one of the counters.
I was quite surprised at how milky it was. It looked just like 2% milk.
Then I thought. I can’t be right. If I make nut milk like this all the time, I won’t get my money’s worth with almonds. So, I double checked some other recipes and I was right about not being right. I didn’t use enough water. But, that’s okay, because I got this wonderful concoction, even if I still dislike cashews.
While the cashew milk looks thick and creamy, it is light and thin on the tongue like skim milk.
I can’t wait to use it in my next smoothie.
Creamy Cashew Milk – yield about 2 cups
1 3/4 cup cashews
1 3/4 cup filtered water plus more for soaking.
Place cashews in a bowl and cover with filtered water to soak. Make sure you have room over the cashews because they will expand. Soak for 6 hours. Drain the water from the cashews. Add 1 3/4 cup filtered water to your blender and then add cashews. Blend well for at least 5 minutes. Strain into a large glass measuring cup through a nut milk bag, very fine mesh bag, or fine mesh strainer. Once all the mixture has been poured out of the blender, squeeze as much milk out as you can or set the bag over a strainer and let it sit for a while before coming back to do it. Once you have all the milk out, place the nut meal into a container to save for smoothies or baking. Pour milk into milk jars or other container.
*Using the blender to measure out the needed water and straining the milk into a glass measuring cup means two less thing to wash. If you have a nut milk bag or fine mesh bag, make sure to rinse it out well after getting all the nut meal out.