From the kitchen
Homemade Cashew Milk
Raw cashews blended smooth with water, the base recipe every other recipe in this book builds from.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 3 to 4 cups Filtered Water (less for cream, more for drinking milk)
- Pinch of Salt
- 1 Medjool Date (optional, for sweetness)
Method
- Drain and rinse the soaked cashews.
- Combine the cashews with 3 cups water for a thin drinking milk, or closer to 1 1/2 cups for a thick cream, plus the salt and date if using.
- Blend on high for 60 to 90 seconds until completely smooth.
- No straining is required, cashews blend fully smooth unlike most other nuts.
- Bottle and refrigerate; shake before each use, and use within 4 to 5 days.
Kitchen note
This single recipe, adjusted only by water ratio, produces every consistency used throughout this book, from a pourable milk to a thick cooking cream. Learning this ratio is the actual technique lesson of this entire chapter.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.