Happy Just The Tip day, friends!
In this week’s episode, I’m discussing a subject near and dear to my heart—how to make homemade cashew milk. Of all the nut milks, cashew is my favorite. I find it’s the richest/creamiest and naturally the teensiest bit sweet, making it the perfect addition to everything from cereal and smoothies to soups and salad dressings. And the best part is, you don’t have to strain it! No need to buy and/or handle a nut bag, which can get messy. Hallelujah.
Why make your own cashew milk when you could simply pick some up at your local market/hippie health food store? There are a LOT of reasons. First, many store-bought nut milks contain nasty additives/preservatives. Second, you can flavor homemade milk any way you like—I’m on a sea salt and maple kick right now—and adjust the consistency to suit your personal taste. (The standard 1 cup soaked cashews with 4 cups filtered water will yield a milk with a consistency similar to 2% dairy, but if you want something closer to whole milk, or even “creamer” for your coffee, simply start with 2 cups water and slowly build up to your desired level of creaminess.) And finally, making your own cashew milk takes like 5 minutes and will make you feel domestic as shit. Do it.
NOTE: I left out one very important step in this video. You need to rinse the cashews very well after you strain them from the soaking water. Keep rinsing until the water runs clear before you add them to the blender. SORRY for the oversight! I clearly hadn’t had my coffee with cashew milk yet….