Creamy cashew milk
This plant-based milk is not so easy to find in the supermarket, but it is a delicious variant to make at home! Cashews provide a creamy and somewhat fuller texture. In addition, you don't have to soak cashews before you use them. They are already soft on their own and do not contain as much phytic acid, like almonds, for example. That makes cashews your go-to ingredient if you want to create fuller plant-based milk.
Preparation time
Make it in
Ingredients
- 150 gram cashews
- One liter of water
- Pinch of sea salt
- Optional: dates/agave syrup to sweeten
RECIPE
STEP 1
You add all ingredients to the sieve and fill the basin with water.
STEP 2
Mix & MULSI until all cashews are well pulverized and you get a creamy milk-like substance.
STEP 3:
Your cashew milk is ready! Use the press to not lose a drop of your cashew milk and separate the pulp. The drier the pulp is, the better you can reuse it for a lot of new recipes! Think of a delicious cashew cake, savory flatcake, a vegan alfredo pasta sauce or a delicious cashew butter for toast!
Made in less than a minute, just the way you want it. Without the unnecessary additions.
Make your own oat milk: easier than you think - and much better!
Cashew milk may not be the first plant-based milk you think of — but trust us: homemade once, and you're sold. Cashew milk is smooth, full of flavor, and perhaps the creamiest plant-based milk you can make. Perfect for your cappuccino or latte, ideal for savory dishes, and full of healthy fats and minerals. And the best part? You can make it yourself in one minute with the MULSI.
Why make your own cashew milk?
In the supermarket, you will mainly find soy milk, oat milk or almond milk. Cashew milk is another hidden gem: hard to find, often pricey, and if you find it at all... it's usually full of additives. Stabilizers, sugars, preservatives or sunflower oil — all ingredients you don't necessarily want in them. While it can be that simple: water and cashew nuts. That's it.
The benefits of homemade cashew milk:
- Ultra-creamy & barista proof — foams perfect for cappuccinos and lattes
- Without crap — no emulsifiers, sugars or thickeners
- Full of nutrients — source of magnesium, copper, healthy fats and vegetable proteins
- Zero waste — you can use the pulp to make cashew butter, dips or even vegan pastas
- Not for sale in stores — you make something unique, healthier and fresher than fresh
Cashew milk is a fantastic milk substitute in both sweet and savory dishes. Think creamy oatmeal, golden milk, vegan curries or sauces that you would normally use cream for.
What do you need for cashew milk?
Make cashew milk with a blender and cheesecloth
If you want to do it old-school, soak your cashews for a few hours, blend them with water, and squeeze the milk out with cheesecloth. Messy, time-consuming and... to be honest: after one time, you often don't feel like it anymore.
Make cashew milk with a plant-based milk maker such as MULSI
With the MULSI, you can make your own cashew milk within one minute. No weeks, no mess and no dishwashing problems.
What you need:
- 150 grams of unsalted cashew nuts
- 800 ml water
- Pinch of (Celtic) sea salt
- Optionally: 1-2 dates, cinnamon, vanilla or a shot of espresso
- Your plant-based milk maker MULSI
How to make your own cashew milk with MULSI
Step 1 — CHOOSE
Put the cashew nuts in the sieve of your MULSI. Add a pinch of salt and possibly a condiment such as a date or vanilla.
Step 2 — FILL
Pour approximately 800 ml of water into the MULSI reservoir.
Step 3 — MULSI!
Mix & MULSI — watch the water transform into velvety milk with a rich, creamy texture. You can even vary with less water for a thicker result (for example, cream or coffee milk).
Step 4 — REUSE THE PULP
The pulp is a true gift. You make it:
- creamy cashew butter from the front to the bread
- one vegan Alfredo sauce with garlic and nutritional yeast
- filling dips, spreads, or even cookies
Nutritional values of cashew milk
Homemade cashew milk is rich in:
- Healthy fatty acids that give you energy and nourish your brain
- Magnesium for relaxation and muscle recovery
- Vegetable proteins for a feeling of satiety
- Iron and copper that contribute to good resistance and energy levels
Unlike many other nut milks, you don't even need to sift cashew milk after mixing: cashews dissolve almost completely in water, so you can use every sip. That also makes this milk perfect for children or people with a sensitive digestive system.
Cashew milk is the plant-based milk that can do everything
Whether you're making a barista cappuccino, making a curry creamier or creating a dairy-free sauce — cashew milk is your new secret weapon in the kitchen. And because you make it yourself, you decide exactly what's in it.
What does that cost?
For approximately €0.99 per liter (depending on your nut price), you make a top quality milk that will quickly cost you twice as much in the store — if you find it at all.
Small device. Big impact.
With the MULSI, you can not only make cashew milk, but also:
- Almond milk, oat milk or hazelnut milk
- Hemp milk or soy milk (high protein!)
- Even juices or plant-based coffee specials
Say goodbye to cardboard, unnecessary additions and transport. And hello to local, pure ingredients that you buy in bulk. Good for you, the planet and your wallet.
Want to make your own cashew milk? Try it once — love it forever.
Making your own plant-based milk may sound like a hip hobby, but with MULSI, it's just a smart choice.
Easy, fun, creamy and addictively delicious. One device, endless possibilities.
Let's shake the system — Bye, processed milk. Hello, fresh homemade cashew milk!