The Creamiest Homemade Keto Cashew Milk
Have you ever wondered if making your own nondairy milk is worth it? Let me tell you, it absolutely is! Especially when you’re following a ketogenic or plant-based lifestyle, this homemade cashew milk is a game-changer. It’s incredibly economical, ridiculously easy, and results in an ultra-creamy milk that store-bought versions just can’t compete with. It’s the perfect, luscious addition to your morning coffee, protein shakes, smoothies, or even savory curries.
A Note on Customizing: This recipe is wonderfully versatile. If you plan on sipping this milk on its own or adding it to coffee, go ahead and include the optional MCT oil powder and vanilla for a boost of flavor and healthy fats. However, if you’re making it for cooking, it’s best to omit those add-ins for a neutral-flavored milk that can handle higher heat without any issues.
Ingredients
• MAKES 1 quart / 950 ml (4 servings)PREP TIME: 5 minutes, plus 12 hours to soak
• 1 cup / 130 g raw cashews
• 4 cups / 950 ml water, plus more for soaking
• ⅛ teaspoon finely ground Himalayan salt
• ¼ cup / 25 g unflavored MCT oil powder (optional)
• 1½ teaspoons vanilla extract (optional)
Instructions
1. Place the raw cashews in a sealable container and cover them completely with water. Seal the container and refrigerate for at least 12 hours to soften.2. After soaking, drain and thoroughly rinse the cashews. Add the soaked cashews, 4 cups of fresh water, and the salt to a high-speed blender.3. Blend on high for 1 to 2 minutes, until the mixture is completely smooth and creamy. If you’re using a high-powered blender, you can skip the next step.4. For ultra-smooth milk, strain the mixture. Set a fine-mesh strainer or a piece of cheesecloth over a large bowl and slowly pour the cashew milk through it. Gently press the pulp with a spoon or wring the cheesecloth to extract all the liquid.5. If you’re using the optional add-ins, pour the strained milk back into the blender. Add the MCT oil powder and/or vanilla and pulse on low for 10 seconds to combine.6. Transfer your finished cashew milk to a 1-quart (or larger) airtight container and store it in the refrigerator.
Nutritional Information
• Per 1-cup / 240-ml serving, without MCT oil powder:Calories: 23Total Fat: 1.7 gSaturated Fat: 0 gCholesterol: 0 mgSodium: 160 mgCarbohydrates: 1.3 gDietary Fiber: 0 gNet Carbs: 1.3 gSugars: 1 gProtein: 0.7 gMacros:FAT: 66%CARBS: 22%PROTEIN: 12%
Pro Tips
• Store fresh cashew milk in an airtight container in the fridge for up to 4 days.
• Freeze leftover milk for up to 1 month. Thaw on the counter until partially defrosted, then move to the fridge.
• For a neutral milk perfect for cooking, omit the vanilla and MCT oil powder. For a delicious drinking milk, add them in!
• If using a high-powered blender, you can often skip the straining step for a slightly thicker, more fibrous milk.
FAQ
Q: Why do I need to soak the cashews
A: Soaking the raw cashews for at least 12 hours is a crucial step to soften them. This process is key to achieving the ultra-creamy and smooth consistency that makes this homemade milk so delicious.
Q: Do I have to strain this keto cashew milk
A: Straining is optional, especially if you use a high-powered blender. For the smoothest possible milk, straining is recommended. However, you can skip this step for a slightly thicker, more fibrous milk.
Q: How long does homemade cashew milk last
A: You can store this fresh cashew milk in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to one month.
Q: Can I use this cashew milk for cooking
A: Yes, this milk is perfect for cooking. For savory recipes like curries, simply omit the optional vanilla extract and MCT oil powder to create a neutral-flavored milk.
