Homemade vegan milk

Giving up dairy products can be one of the trickiest parts of adapting to a gluten-free, dairy-free lifestyle. Think about it—so many recipes rely on milk, cream, butter, cheese, and yogurt. Each one requires a different substitute depending on the recipe.

Sure, you can buy store-bought vegan milk alternatives, but I’ve found that many of them contain unnecessary additives. When it comes to whole foods, it’s important to understand exactly what you’re consuming.

That’s why my homemade cashew milk is so simple—it has just two ingredients: cashews and water. You can technically use any nuts you like, but I personally prefer cashews because of their neutral taste. Unlike almonds, you don’t have to peel the skins, which saves a lot of time and hassle. Almond milk can have a strong flavor, and my little one doesn’t like that at all.

Why Cashews?

Cashews are not only a tasty and convenient snack, but they’re also packed with nutrients. These nuts contain vitamins E, K, and B vitamins, which help support the immune system and keep your skin healthy. Cashews are also a great source of magnesium, phosphorus, zinc, and copper—minerals that are essential for strong bones and a healthy nervous system.

Compared to almonds and walnuts, cashews are lower in fat and calories, making them a great option for those mindful of their calorie intake. Plus, when it comes to nut allergies, cashews tend to cause fewer reactions than peanuts, making them a safer choice for some people.

Cost Comparison Price-wise, cashews are usually more expensive than peanuts or walnuts but still more affordable than almonds and pistachios. So if you’re looking for a balance between cost and quality, cashews are a solid choice.

Cashew milk is a versatile addition to your kitchen. It works wonderfully in porridges (think oatmeal or rice), disappears seamlessly in baked goods, and behaves just like traditional milk in most recipes. The milk I make at home has a thicker consistency, more like cream, which makes it an ideal substitute in cream-based recipes. If I need regular milk, I simply dilute it with a bit more water.

How to Make Vegan Milk

Here’s how I make it at home:

• Start with one cup of raw, unsalted cashews.
• Soak them in filtered water for a few hours.
• After soaking, rinse the cashews and place them in a high-powered blender.
• Add just enough hot water to cover the cashews, then blend on high until smooth.
• Once the mixture is smooth, add filtered water to bring the total volume to one liter and blend again at high speed until fully mixed.

At this point, I transfer the milk into a glass bottle. Some people prefer to strain the milk through cheesecloth to remove the pulp, but I skip that step. First, it takes extra time, and second, the pulp doesn’t interfere with cooking or when adding the milk to coffee. Plus, if you have a good blender, the pulp becomes so fine that it’s barely noticeable. So straining is entirely up to you!

A Nod to Tradition

Interestingly, cashew-based dishes have long been a part of various cultural traditions, especially in North America. Cashews were introduced by Portuguese explorers in the 16th century, and Native American communities quickly embraced the nut. Over time, cashew milk and butter became common ingredients in certain regions, known for their rich taste and nutritional benefits. In some cultures, cashews are even used in traditional medicine for their anti-inflammatory properties.

In short, cashew milk is a versatile, healthy, and easy-to-make option that fits perfectly into a gluten-free, dairy-free lifestyle. Whether you’re using it for porridge, baking, or even as a creamer for your coffee, this simple milk substitute is a game changer in the kitchen. Plus, you’ll know exactly what’s in it!