Cashew Milk is rich, creamy, delicately flavored, and oh-so-versatile. It’s perfect for a cup of chai and to add richness to a variety of Indian sweets like kheer, rabri, kulfi, and gajrela. It’s also great for making savory items like creamy soups, cheese sauce, and chowders. And the best part? It’s so easy to make! On the flip side, it’s not really an economical option for regular use, but hey, whip up a batch whenever you’re in a mood to treat yourself or your loved ones!
Preparation time: 5 minutes + soaking time*
Yields: 5 cups (around 750 ml)
- 1 cup cashews
- 5 cups water, plus more for soaking
- A big pinch of salt
1. Place the cashews in a big bowl and cover with warm water. Add salt. Soak for 4-5 hours.
2. Drain and discard the soaking water and rinse the cashews well.
3. Blend the cashews with 1 cup of water until smooth and creamy. Gradually add the remaining 4 cups of water and continue blending. Your cashew milk is ready! No need to strain. It keeps well in fridge for up to two days.
*Why is it important to soak seeds and nuts in salted water before consumption?
Seeds and nuts are high in phytic acid and enzyme inhibitors that interfere with the absorption of essential nutrients. Soaking seeds and nuts in salted water for a few hours helps break down the phytic acid so that the nutrients can be absorbed properly. Soaking also makes the seeds and nuts easier to digest. More on this here.
Should the cashews be raw or roasted ones are ok
Using raw cashews will yield creamier milk. Roasted ones are also ok provided you soak them for around 4-5 hours. Milk made from roasted ones will have a slightly different flavor and won’t be as creamy.