5 Minute Homemade Cashew Milk Recipe (no strain!) | Vanilla And Bean (2024)

FAQs

How do you keep cashew milk from separating? ›

And if neither do, then you can try adding a tablespoon of soy or sunflower lecithin or coconut oil to the mix. Both act as emulsifiers, which means that they help keep the nut milk well dispersed.

The Downside of Cashew Milk

One downside is that it doesn't have as much protein as cow's milk or even almond milk. So if you're looking for a protein-rich drink, cashew milk might not be the best choice. Additionally, because it's made from nuts, it can be a trigger food for those with nut allergies.

Ingredients. Cashewmilk (Filtered Water, Cashews), Contains 2% or Less of: Almonds, Vitamin and Mineral Blend (Calcium Carbonate, Vitamin E Acetate, Vitamin A Palmitate, Vitamin D2), Salt, Locust Bean Gum, Natural Flavor, Gellan Gum, Ascorbic Acid (Vitamin C To Protect Freshness).

Homemade cashew milk lasts 3-4 days in the fridge. Though I think it's best consumed within the first 2-3 days. You can halve this recipe if you don't think you'll use it all up. You can also make a full batch and pour any extra into a silicone ice cube tray and freeze for future use.

If you have a larger batch of cashew milk, pour it into an airtight container or ice cube tray and store it in the freezer for three to six months. Once thawed, it may not taste as good as when fresh, but you can still use it in cooked meals and desserts.

All you need to do is add some lecithin powder which helps to create emulsions, as it contains both hydrophobic (water-hating) and hydrophilic (water-loving) groups. The lecithin will also help prevent the almond milk from separating into two distinct layers.

Cashew milk is a creamy and delicious plant milk option. While it's not as high in protein as soy, it is a source of healthy monounsaturated fats. These fats can support a healthy gut lining and promote better nutrient absorption.

Some people are allergic to cashew. Cashew nuts may also cause bloating, constipation, weight gain, and joint swelling in some people. But these side effects are rare. When applied to the skin: There isn't enough reliable information to know if cashew is safe.

Summary Cashew milk contains compounds like antioxidants and zinc that may fight inflammation and boost immunity.

Cashew milk is similar to almond milk. In fact, if you want strictly cashew milk, make sure you read the label because sometimes commercial cashew milks are blended with other nut milks.

How do you thicken cashew milk? ›

Pour cashew milk into a medium-sized pot and bring it to a boil over medium-high heat, whisking it occasionally. Once it comes to a boil, just let it simmer for 10-20 seconds and remove it from the heat. It will have thickened considerably. Now pour in the remaining 2½ cups of water and whisk to combine.

For overall nutrition profile, however, almond milk and cashew milk top our list. In an extremely low-calorie package, one cup of each contains approximately 25 to 50 percent of your day's calcium and 25 percent of your daily vitamin D.

While cashews make creamy milk, they unexpectedly frothed second best to the almond creamer. We still got a decent amount of froth, but it was a thinner layer on the coffee and didn't last as long as the fluffy foam from the almond creamer.

The cashews might not completely break down if you don't use a high-speed blender and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more. If you want to spice it up a little, add a pinch of cinnamon, ginger, nutmeg or cardamom to the recipe.

If you're making your own plant-based milk and want to ensure that it contains all the necessary nutrients, you can add other nutrient supplements like iron, vitamin D, and omega-3 fatty acids. These supplements are available in various forms and can be added to the milk while blending or mixed in afterward.

General tips for using milk alternatives in coffee

Regardless of the milk alternative you are using, we would always recommend warming it slightly to avoid any chance of curdling - (with the exception of oat milk).

Unfortunately, cashew milk underdelivers when its steamed, often curdling when heated past 60°C. This makes it acceptable for use in a domestic environment, but not a professional one. Due to the milk generally being blended, you'll often also find that it separates in your coffee, even at lower temperatures.

Black coffee is more acidic (pH 5 or less) than plant milk (the 'curdle point' of soya milk is around pH 5.5). The acidic coffee can act as a coagulant, making the curdle-gunk that sinks to the bottom of your cup. Heat accelerates the process.

To fix separated thawed almond milk you will need to simply blend the almond milk in a blender for about 30 seconds until the texture of the milk is fixed. If you don't have a blender, you can use a food processor as well.