Do I need to soak the nuts first?

Soaking is optional but recommended for 2-4 hours to improve blendability and reduce bitterness, though the recipe works with unsoaked raw nuts.

Can I use roasted nuts instead of raw?

Yes, roasted nuts will work but may produce a darker, richer-flavored milk. Raw nuts give a cleaner, milder taste.

What type of nut strainer do I need?

A fine-mesh strainer, cheesecloth, or nut milk bag all work. A high-powered blender helps achieve a smoother consistency before straining.

How long does homemade nut milk last?

Store in an airtight container in the refrigerator for up to 5 days. It separates naturally; shake before serving.

Can I use different nuts?

Yes—almonds, walnuts, hazelnuts, and pecans all work. Adjust water ratio based on desired thickness; some nuts blend creamier than others.

Homemade Nut Milk (Cashew & Any Raw Nuts)

Name: Homemade Nut Milk (Cashew & Any Raw Nuts)
Prep time: 10 min
Total time: 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups raw cashew nuts (or any raw nuts); 4 cups fresh water; Maple syrup, honey, or agave, to taste (optional); Vanilla extract, to taste (optional); Pinch of salt (optional)

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Homemade Nut Milk (Cashew & Any Raw Nuts) | CookOS

Ingredients

2 cups raw cashew nuts (or any raw nuts)
4 cups fresh water
Maple syrup, honey, or agave, to taste (optional)optional
Vanilla extract, to taste (optional)optional
Pinch of salt (optional)optional

5 Ingredients

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Instructions

1
Place 2 cups of nuts in a medium glass bowl and cover with 1" of cold water. Cover the bowl and leave overnight or up to 24 hours at room temperature.
2
After soaking, the nuts will swell and may take on a grayish hue. The water may look a little scummy on the surface, which is perfectly normal and an indication of impurities rising to the surface.
3
Drain the nuts in a colander or fine mesh strainer and rinse thoroughly with cold water.
4
Transfer the drained nuts to a blender or food processor. Add 4 cups of fresh water to the nuts and blend on high for 2 to 3 minutes.
5
Set colander or fine mesh strainer over a large bowl or pitcher. Line the colander with the nut milk bag or cloth, folding the edges over the colander so there is plenty of overhang.
6
Pour blended nut milk into the nut milk bag set in the colander and allow to drain (this may take up to 15 minutes). Use a spoon to stir the pulp and encourage any lingering liquid to drain into the bowl below. If you wish to sweeten the milk, add maple syrup, honey, or agave to taste, and a dash of vanilla extract. You may like to add a pinch of salt to enhance the flavors.
7
Transfer nut milk to a clean airtight jar and store in the refrigerator for up to 3 days. Chill before serving. If you are saving the reserved blended cream, transfer to a small airtight container and flavor accordingly to taste.
8
Optional: To make a chocolate, banana-nut dairy-free milkshake, combine 1 cup nut milk, 1 cup ice, 2 ripe bananas, 3 scoops vegan vanilla ice cream, ¼ cup peanut butter (or cashew or almond butter), 2 tbsp maple syrup, 1½ tbsp unsweetened cocoa powder, 1 tablespoon of reserved cashew cream, and a pinch of salt in a blender. Blend until smooth, about 1 minute. Pour into glasses and serve. Serves 2.