Basic Cashew Recipes

By

These are basic recipes for homemade cashew butter and cashew milk.

Yield: 1 cashew butter and 1 cashew milk

Prep time:
Cook time:
Idle time:
Total time:

Ingredients
Cashew Soak
  • 3 cups raw cashews
  • 4 cups warm filtered water (or enough to cover cashews)
  • 3 tsp sea salt
Cashew Milk
  • 1 cup raw cashews
  • 4 cups (960 mL) filtered water
  • 3 tsp liquid sweetener (optional)
  • 1 tsp vanilla extract (optional)
Cashew Butter
  • 2 cups raw cashews
  • ¼ cup (60 mL) melted coconut oil or flavorless vegetable oil
Instructions
Cashew Soak
  1. Combine the cashews, water, and salt in a bowl and soak at room temperature for 3 hours or overnight to reduce phytic acid. Alternatively, soak cashews in a bowl with 4 cups boiling water for 10 minutes.
  2. Drain the cashews and rinse them with filtered water.
  3. Optional: Place the cashews in a thin layer on an ungreased baking sheet and dry them in the oven at 150°F (65°C) for 4 hours. Halfway through, take the baking sheet out of the oven and toss the cashews around, then place back into oven. Let them air dry afterwards if still wet. Store the dehydrated cashews in an airtight container in the refrigerator.
Cashew Milk
  1. Place the ingredients into a high speed blender or food processor and blend until smooth.
  2. Store the cashew milk in an airtight container in the refrigerator and use within 7 days.
Cashew Butter
  1. Place the ingredients into a high speed blender or food processor and blend until smooth.
  2. Store the cashew butter in an airtight container in the refrigerator and use within 7 days.

Notes
  1. Soaking the cashews makes them more digestible by reducing the phytic acid content
  2. Check out my recipes with cashews.
  3. Check out my recipes with cashew butter.
  4. Check out my recipes with cashew milk.