Cashew Milk

Cashew milk is probably the creamiest plant milk you can make. And unlike almonds, you don't need to soak cashew nuts - they're so soft they can be processed directly. That makes it the fastest nut milk to make.

That creaminess comes from the high fat content of cashews. About 45% fat, much more than almonds (50 grams per 100 grams). That fat dissolves in water and gives that full, almost cream-like texture. No need to add oil - cashews bring their own creaminess.

The taste is mild and slightly sweet. Less pronounced than almonds, more neutral than oats. Cashew milk lets other flavors shine through instead of overpowering them. That makes it versatile.

To soak or not to soak?

This often causes confusion. The answer: it doesn't have to, but it can.

Cashew nuts are softer than almonds. You can process them directly without soaking. Especially with Mylky which is powerful enough to make them smooth. This is the big advantage of cashew milk - no starting the night before.

Soaking can help if you have a very sensitive stomach. Like with other nuts, there's phytic acid that can hinder mineral absorption. A few hours of soaking (2-4 hours suffice) break that down. But for most people this isn't necessary.

If you do soak: throw away that soaking water and rinse well, like with almonds. Use fresh water for your milk.

Making cashew milk with Mylky

Put 110 grams of cashew nuts in the filter basket. Add 2-3 pitted dates for mild sweetness. A pinch of salt helps bring out the taste - optional but tasty.

Fill the jug with water up to the min line. Want vanilla? Add 2 teaspoons of vanilla extract to the water. Start the program and after 60 seconds you have cashew milk.

Adjusting the amount

With 110 grams you get creamy cashew milk that works well for coffee, smoothies and sauces. Want it extra creamy for soups or curry? Use 130-150 grams. Then you get almost a kind of cream. For light milk, 80-90 grams suffice.

Those cashew leftovers

In the filter basket pulp remains. Less than with almonds - cashews dissolve better in water. But still, throwing away is wasteful.

Mixing through smoothies is easiest. Gives extra creaminess and nutrients. Stirring into soups or sauces as thickener also works well - cashew pulp binds nicely. Or mix through hummus for a creamier result.

Drying to powder like almonds is also possible, but you get less pulp than with almonds so it's less worthwhile.

Adjusting taste

Cashews have a mild taste that's a blank canvas for what you want to add.

Dates pair perfectly. That soft, caramel-like sweetness combines nicely with the creaminess of cashews. Start with 2-3 dates and adjust to taste.

Vanilla is classic with cashew milk. 2 teaspoons of extract give a warm undertone without dominating. For chocolate milk, add 2-3 tablespoons of raw cacao - cashew and chocolate are friends.

Salt sounds weird but makes a difference. A pinch brings out the nutty flavor and prevents it from tasting bland. You don't taste the salt, but you notice when it's missing.

For chai or turmeric latte, cashew milk works excellently. That creaminess carries spices well. For matcha latte too - the mildness of cashew lets the matcha shine.

Where does it work well?

In coffee, cashew milk is top. The creaminess makes it almost a replacement for semi-skimmed milk. It foams reasonably, better than almond milk but less than oats. The neutral taste doesn't fight with espresso.

For smoothies it's ideal. That creaminess without dairy, without banana, without oats. Just smooth and full. Combine with berries and you have a milkshake-like texture.

In soups and sauces, cashew milk really shines. That creaminess binds nicely and gives body. Think of creamy tomato soup, curry, pasta sauces. Chefs often use cashew cream (extra thick made cashew milk) as dairy replacement in fine dining.

Baking works fine. The neutral taste and creaminess make it suitable for almost any recipe that calls for milk. Pancakes, cakes, muffins - everything works.

For overnight oats or oatmeal it gives a creamy base without the taste dominating. Unlike almond milk where you always taste that nutty flavor.

When it goes wrong

Too watery? Use more cashews - 130-150 grams instead of 110. Cashew milk must be creamy, that's its whole point. If it's watery, you've used too few nuts.

Grainy or not smooth? With Mylky this shouldn't happen. If it does anyway, your cashews were maybe old and hardened. Fresh cashews dissolve better.

Weird taste? Check if your cashews are still good. Rancid cashews taste musty and bitter. The high fat content means they can go rancid faster than other nuts. Always smell your cashews before using them.

Milk separates? Less often than with other nut milk due to the high fat content, but it can happen. Shake briefly and it's solved. Dates also help keep it mixed longer.

Storage

Cashew milk keeps for 3-5 days in the fridge. Store it in a glass bottle. Due to the high fat content it can a bit longer than other fresh nut milk, but don't count on it. Always smell and taste if you doubt.

The milk separates less than almond milk, but shaking before use is still wise.

You can freeze it. In ice cube trays for coffee or smoothies works well. Larger portions can also - the texture stays quite good after thawing thanks to all that fat.

In conclusion

Cashew milk might not be the cheapest option - cashews are more expensive than oats or even almonds. But it's the creamiest, most versatile plant milk. And the fact that you don't need to soak makes it the fastest nut milk to make.

That creaminess without dairy, that neutral taste that lets everything through, that versatility in coffee AND cooking - that's what you're paying for. And once you've made that first creamy cappuccino or that velvety tomato soup, you understand why cashew milk has its own place next to oats and almonds.