Say hello to a self-proclaimed milk snob.
That’s me.
From childhood I’ve always loathed cow’s milk. The smell and taste made me queasy, so I avoided drinking it except in small amounts—just enough to soak cereal, in a milkshake, in hot chocolate, or in a few favorite instant oatmeals. Watching people slurp the milk from a bowl never sat right with me, and I didn’t dunk cookies either. It’s one of those quirky preferences I’ve carried into adulthood.
Almond and coconut milks, especially vanilla varieties, changed everything. I prefer vanilla-flavored beverages when something isn’t pure chocolate, and those plant milks let me enjoy cereal, smoothies, and baking without hesitation. They even made the idea of dipping a cookie slightly more appealing.
My cousin and I became obsessed with making cashew milk. For months we talked about it endlessly—long walks and conversations devoted to nothing but cashew milk. I kept buying big bags of cashews and then eating them before remembering to soak them, but finally I set some aside to make my first batches.
I made two versions: one using scraped vanilla bean seeds with ground cinnamon and honey, and another using pure vanilla extract, cinnamon sticks, and honey. The vanilla bean version looks speckled from the seeds—some people find that off-putting, so I made the extract version for anyone who prefers a smoother appearance. I love vanilla beans, though, and don’t mind the flecks one bit.
Surprisingly, I made this without a high-end blender. I used a small appliance and blended in batches. A powerful blender will give a smoother result with less pulp, but the cashew milk still came out rich and creamy even with my modest setup.
Creamy Vanilla Bean Cashew Milk
[slightly adapted from Elana’s Pantry]
Ingredients:
2 cups raw, unsalted cashews
6 1/2 cups water
1 tablespoon vanilla extract OR 2 vanilla bean pods, seeds scraped
1/2 teaspoon ground cinnamon OR 2 cinnamon sticks
2 1/2 tablespoons honey (adjust to taste)
Pinch of salt
Instructions:
Place the cashews in a large glass bowl and cover with water. Soak overnight. In the morning, drain and rinse the cashews until the rinse water runs clear. Combine the soaked cashews with fresh water in a blender and puree until fully combined. If your blender is small or less powerful, work in batches.
Strain the blended mixture through a very fine mesh strainer or doubled-over cheesecloth into a large bowl. Press the pulp with the back of a spoon to extract as much liquid as possible; this takes a few minutes. Reserve the cashew pulp for another use.
Return the strained milk to the blender and add ground cinnamon (if using), salt, honey, and vanilla extract—blend briefly to combine. If you prefer to infuse with whole vanilla beans and cinnamon sticks, add the milk, honey, and salt to a container, then steep split vanilla beans and cinnamon sticks in the milk until it reaches the desired flavor.
Chill and shake before serving. The cashew milk will keep in the refrigerator for up to a week.
As for the leftover cashew pulp—there are many great uses: stir it into smoothies for extra creaminess, fold it into oatmeal, blend it into dips or spreads, or use it as a base for vegan cheeses and baking to add texture and nutty flavor. I’d love to hear creative ideas for it!