Homemade Cashew Milk is a go-to in my kitchen lately. I finally decided to take some pictures and show you how I make mine!
I’ll be honest. More often than not, I’d rather buy non-dairy milk from the store rather than make it myself. With no preservatives or stabilizers, homemade nut milks typically don’t last long in the fridge.
So why am I sharing a recipe for cashew milk? Well, even though there are more and more non-dairy milk options in store, it’s hard for me to find pre-packaged nut milks without a bunch of additives in Fargo, ND. That’s not always a deal-breaker for me, and I still buy some brands despite the additives.
But that brings me to my next point: store-bought nut milks are expensive. Just like ghee and nut or seed butters…you’re paying for convenience. Sometimes I’m more than willing to pay for that convenience, but the man spouse and I are currently saving for a down payment on a house and in my eyes, each bit of cost saving (however small it seems) helps in the end.