How to make cashew milk

Soak the cashews overnight or in hot water for 30 minutes before making the milk. Drain and rinse the cashews (photo 1) and blend them in a blender with 3-4 cups of clean water (photo 2). Strain the milk using a cheesecloth, a strainer, a napkin or a nut milk bag (photo 3). Enjoy the milk hot or cold!

Summary Cashew milk is loaded with nutrients, including unsaturated fats, protein, vitamins, and minerals. Homemade varieties are usually more nutritious, though store-bought types may be fortified with vitamin D and calcium.

Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Using a 1 cup cashew to 2 cups water ratio, it costs about $3.25 to make 2 cups, or 16 ounces of cashew milk. I then found that Pacific Foods Unsweetened Cashew Non Dairy Beverage is $4.39 for 32 fluid ounces. This brand was on the more expensive side, and others ranged from $2.99 to $5.00.

Soy milk is the cheapest of the plant-based options—it costs anywhere from $1 to $3 for a half-gallon—and is the easiest to find in any grocery store, since it’s been on the market the longest.