MAKES 1 quart (950 ml) (4 servings)
PREP TIME: 5 minutes, plus 12 hours to soak cashews
COOK TIME: —
You don’t have to make your own nondairy milk, but if you’re trying to be economical with your approach to a ketogenic diet and you’re looking to be a touch more plant-based, preparing your own cashew milk is a fabulous idea. Cashew milk is ultra-creamy, perfect for coffees, smoothies, shakes, and curries. It’ll keep in the fridge for up to four days but can be frozen if you find that you just can’t get through a whole batch in that time.
About the optional add-ins: If you are only going to drink this milk, add the MCT oil powder and vanilla; it tastes great with both! If you will be using the milk for cooking, omit the MCT oil powder and vanilla to make a neutral-flavored milk that can handle high heat. (Adding MCT oil powder to milk limits its cooking applications; MCT oil, from which the powder is derived, has a moderate smoke point.)
1 cup (130 g) raw cashews
4 cups (950 ml) water
⅛ teaspoon finely ground Himalayan salt
¼ cup (25 g) unflavored MCT oil powder (optional)
1½ teaspoons vanilla extract (optional)
- Place the cashews in a 12-ounce (350-ml) or larger sealable container. Cover with water. Seal and place in the fridge for 12 hours.
- After 12 hours, strain and rinse the nuts, then place in a blender or food processor along with the 4 cups (950 ml) of fresh water and the salt. Blend or pulse on high for 1 to 2 minutes, until the cashews are completely pulverized. If you used a high-powered blender, skip to Step 4.
- To strain the milk, set a fine-mesh strainer in or drape a piece of cheesecloth over a bowl that holds at least 48 ounces (1.4 L). Slowly pour the cashew mixture through the strainer or cheesecloth, allowing the milk to drip into the bowl. If you’re using a strainer, press on the pulverized nuts with a spoon to release the excess liquid. If using cheesecloth, pick up the sides of the cloth and wring out the excess liquid.
- If you do not wish to include the optional add-ins, skip to Step 5. If using the optional add-ins, pour the strained milk back into the blender or food processor, then add the MCT oil powder and/or vanilla and blend or pulse on low for 10 seconds, just until incorporated.
- Transfer the milk to a 1-quart (950-ml) or larger airtight container.
STORE IT: Keep in the fridge for up to 4 days or in the freezer for up to 1 month.
THAW IT: Remove from the freezer and allow to thaw on the counter until at least 50% defrosted, then place in the fridge until ready to use.
Per 1-cup/240-ml serving, without MCT oil powder:
calories: 23 | calories from fat: 16 | total fat: 1.7 g | saturated fat: 0 g | cholesterol: 0 mg
sodium: 160 mg | carbs: 1.3 g | dietary fiber: 0 g | net carbs: 1.3 g | sugars: 1 g | protein: 0.7 g
FAT : 66%
CARBS : 22%
PROTEIN : 12%