Making your own cashew milk (or any other nut milk for that matter) is actually pretty simple. I wouldn't go as far to call it "cost effective" since nuts are pretty expensive (I suggest purchasing them in bulk), but it's fun to do every now and then and tastes really good and fresh! You can adapt this recipe with any nut you want - like almonds! I just happened to have cashews on hand and thought cashew milk sounded different and delicious...and having a little protein in their to boot is just another plus. I like using this milk in my coffee as a creamer but its also great in smoothies or even just as a plain old glass of milk. This recipe will yield about 1 standard mason jar of milk, so if you plan on drinking it straight, I'd suggest doubling up on the recipe so you have extra.
- 1 cup raw, unsalted cashews
- 6 cups of water
- 2 scoops of SFH Fuel protein powder
- Optional: 1 tbsp honey
- In a bowl, soak cashews in 4 cups water overnight (at least 6 hours).
- Drain cashews and rinse a few times. Add cashews and 2 cups of water to high speed blender or food processor. Blend until you get a creamy liquid (cashews needs to be completely blended - no chunks).
- Using a cheese cloth or very fine strainer, strain the mixture into bowl or jar - the liquid that strains through is the cashew milk. You will be left with a bunch of cashew pulp which you can either save for some sort of baking endeavor or toss (you won't need the pulp for this recipe).
- Pour the cashew milk back into the blender and add protein powder. Blend until mixed. Add honey if you are trying to sweeten the milk (I did not use honey - the protein addition made it sweet enough for my taste).
- Pour final product into a jar and store in the fridge for up to two weeks.