Cashew-Coconut Milk

Step-by-step method

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At a glance

Making homemade cashew-coconut milk is easier than you might think, especially with a decent blender and a nut-milk bag—though you'll need to plan ahead since soaking the nuts takes about 8 hours. Once you've soaked, drained, and blended the cashews with water, coconut, and salt, you'll strain the mixture and sweeten it to taste, leaving you with creamy, fresh milk that's ready to drink.

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    Soak the nuts

    It's important to soak the cashews about 8 hours before you plan to make the milk, so they soften up (I usually soak them overnight and blend in the morning).

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    Drain the soaking water

    Pour away the water the nuts were soaked in. This old water contains the so-called inhibitors released from the seeds - compounds that keep the seed dormant until the right conditions for sprouting appear. These substances aren't good for the body.

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    Blend with fresh water

    Cover the nuts in the blender with fresh water, add a pinch of salt and a handful of coconut, then blend.

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Cashew-Coconut Milk

ingofbaking
Active time total 10 min
Prep 10 min Cook —
Plus overnight of resting (not counted in active time)
5 Ingredients
6 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

What's in it?

366 kcal

Calories

19 g

Carbohydrates

30 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A month after the course, I ordered a blender powerful enough to chop nuts really finely. I also picked up a cloth nut-milk bag with a rounded bottom (so the nuts don't get stuck in the corners when you're squeezing it out). Then I stocked up on a big batch of nuts, and we were off and running.

Gluten-free Lactose-free Vegan Vegetarian Drink

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