Homemade Raw Nut Milk & Cashew Cream Cheese (Vegan)

Homemade nut milk is not only delicious and extra-healthy, it’s also super convenient: You can have it pretty much anytime you want to! No need to run to the store when you’re low on milk. Just soak a handful of nuts, throw them in a blender, add water and strain. I love cashew milk in my coffee; my hubs enjoys nut milk with his cereal (he still prefers cow’s milk in his coffee but for everything else, he’s happy to use my nut milk) and it is so refreshing straight out of the fridge!

If you decide to give nut milk a try, another important factor to consider is that store-bought nut milk – without fail – contains a ton of additives and doesn’t taste half as good as homemade nut milk. I spent over an hour reading labels in our local health food store and was shocked at what the industry considers save for consumption – more about that later. So if you decide to switch to nut milk, make it at home!

I have tried hazelnut, almond and my current favorite cashew milk! I personally thought hazelnut was a bit intense and after a while, I felt like I needed a break from almond milk; possibly because most everything else I make has almonds in it in some shape or form.

A note on “raw” almonds

In the US, almonds are being labeled and sold as “raw” although by law, they have to be pasteurized. Conventional almonds are almost always chemically treated with propylene oxide but you wouldn’t know because of USDA’s fraudulent labeling false advertisement. Your best bet is – and I hate to do this because I like to support local farmers – to buy almonds that have been imported because they are not required to be treated! Makes no sense, right?

Organic almonds grown in the US are mostly heat pasteurized which is better than chemical pasteurization but you’re still not getting raw almonds. Source

So cashew milk has been a winner for me. You don’t have to soak them for hours either, like other types of nuts (at least the ones I buy are relatively soft and mild to begin with). One thing you may want to invest in is a nut bag. I started out with a cheese cloth and it gets the job done but it also is a messy affair – if you’re planning on making nut milk more regularly, order yourself a nut bag!

This is how I make nut  milk:

Ingredients:
1 part nuts
3 parts filtered water
Optional: 1-3 dates if you like sweet milk
 
Instructions:
Soak nuts overnight or for 30 minutes at least if you’re pressed for time (if you use almonds, I recommend soaking them in hot water and peeling them; the milk may turn out bitter otherwise). Drain and rinse. Combine water and nuts (and dates if you us ‘em) in a blender and blend until you have a smooth liquid. Strain nut milk through a cheese cloth or nut bag. Done!
 

And here is the fun part and part II of this project: no need to waste the leftover pulp! I collect the pulp in a glass jar in the fridge until I have enough to make cashew cream cheese which is just one of many ways of utilizing the leftovers. In one of my next post, I will show you how I use cashew cream cheese in a dish I make.

Cashew Cream Cheese
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ cup cashew pulp
  • 1-2 tablespoon of cashew milk*
  • 2 tablespoon of thick coconut cream (I use Native Forrest Coconut milk - they do not use BPA in their cans; just scoop out the coconut pulp from the top of the can)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh squeezed lemon juice
  • 1-2 cloves of garlic
  • ½ teaspoon salt
  • Black Pepper
  • 2-3 tablespoon chopped chives
Directions
  1. Combine all ingredients except chives in a food processor and process until smooth.
  2. Add chives before serving.
  3. Enjoy!
Notes
*Depending on how well you strain your milk, your pulp may be wet enough so you won't need to add back any cashew milk. Or it may be too dry in which case you can add more liquid to it.

 

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Comments

  1. says

    How strange about the weird FDA regulations – though I think it’s a similar situation here in Australia with out “raw” almonds. I’ve taken to buying certified organic or pesticide free almonds as I too like to buy local, but it is very frustrating!
    This cashew cream cheese looks all kinds of delicious and very thick and creamy. I want to sprinkle chives all over and go to town!

    • Rose says

      I buy certified organic produce as much as I can. Sadly, it tends to be very expensive and like you said, it’s not always local. Glad you like the cream cheese, though! :)

  2. says

    May I simply just say what a relief to find an
    individual who truly understands what they’re discussing online. You certainly understand how to bring a problem to light and make it important. More and more people need to check this out and understand this side of your story. I was surprised you’re not
    more popular because you definitely have the gift.

    • Rose says

      Thank you very much for your comment & compliment! I am glad you enjoyed my blog post.
      It’s not easy to find relevant information if it comes to our food system that’s why I am determined to share what I have learnt.

      As for popularity – I have only just started this blog about a month ago. I do hope I can reach more people in the future :)

  3. says

    Cashew cream cheese? I feel so bad for vegans. That can’t possibly be as yummy as real cream cheese. :(

    But I do love almond milk! I’ve never tried cashew milk. I have lots of cashews around so I think I’ll give that a try! I know nut milk is so much healthier than cow’s milk but like you said, without a nut bag, it can be messy (and annoying) to make.

    • Rose says

      Yeah… I couldn’t be a full-time vegan. I enjoy it for a few days a week but then I get cheese rage and it’s over! I promise, though, the cashew cream cheese comes pretty close to the real thing!

      Yes, you do need a nut bag, it’s no fun otherwise. I read some people use pantyhose – uh ja. I’m glad I invested $6 and got a nut bag ;)

    • riahchs says

      You should feel bad for people eating cows milk cream cheese, all those hormones, pus and toxins…cows boob milk de-lish. ‘Follow your heart’, ‘Daiya’ and “Go veggie” brands makes delicious vegan cream cheese. Wake up, go vegan.

  4. Anna says

    I am trying to have more vegan meals in my family of 4 (to everyone else’s chagrin…muahahaha!) and I want to find a substitute for cream cheese and I do believe this works beautifully! Thank you for posting your recipe! I am also going to try making cashew milk! Have you ever made coconut milk per chance? Just curious.
    Thanks bunches!
    Anna

    • Rose says

      Anna, thanks for your comment! I’m sure your family will get used to more vegan meals – there are so many delicious recipes and eating clean just feels good :)

      I have started out with coconut milk, actually. I forgot to mention that in my post! I mainly use milk in my coffee and I always found coconut milk to be too oily. I tried different styles; homemade from coconut flakes, from coconut butter and some canned coconut milk … as I said, I didn’t like any of them in my coffee. Coconut milk for shakes and smoothies is excellent, though!

      • Kasie says

        I was curious as to what type of milk you use in your coffee? I tried a recipe which called for almond milk, date syrup and vanilla, but the flavor wasn’t very strong after mixing in coffee.
        Do you have any suggestions?

        Thanks,
        Kasie

        • Rose says

          Hi Kasie, sorry for the delay in responding; I was on vacation!
          I switch between homemade almond and cashew milk. I don’t think any nut milk really compares to regular milk in coffee; they tend to be a bit more watery!
          If you make “stronger” milk (less water, more nuts when processing it), well, the nut flavor can be overpowering. Perhaps you’d like that, though, as you say that the flavor wasn’t strong enough for you.
          Let me know if you find something you really like :)

          • Kasie says

            That is okay, I hope you enjoyed your vacation! I made some with coconut milk and it was better than the almond (more creamy). I will try the cashew once I get a hold of some. Thanks again!

    • Rose says

      Hi Astaire! Thanks for the comment – I really like your blog! It’s hard to find raw Spanish almonds but thanks for the tip, I’ll look into it. :)

  5. Julie says

    I also am coming across the same difficulty with “raw” almonds not really being raw. I love eating almonds, but I have recently found out that all the almonds I’ve been eating for so long are either pasteurised, if from the US, or, if produced in Australia, they’ve been heat treated at high temperatures to remove the shell. Very frustrating.

    • Rose says

      Julie, I agree, it is very frustrating! What frustrates me the most is the fraudulent labeling. Gah!
      Time to plant an almond tree in the back yard ;)

  6. R says

    Do you know of a nut that you could use instead of cashews for nut milks and recipes like this? Cashews are so deliciously rich and creamy, but they are also the only nut that I am allergic to! =(

    • Rose says

      Hello R, you can use any other nut you like! Almond, hazelnut… whatever tastes good to you!
      I’m sorry to hear about your allergy. At least it’s just ONE nut and not all! :)

      • R says

        Thanks so much for answering. I’m looking forward to trying this recipe with another nut! And, yes, I am tremendously glad that I’m only allergic to cashews, and not nuts as a whole! =P

  7. says

    Thank you for this! I just made cashew cream for my oatmeal and did a quick Google search for pulp recipes and yours is near the top. This cream “cheese” will be really yummy in sandwiches!

  8. Karin says

    If you are able to get whole coconuts from the grocery store, homemade coconut milk is amazing. I like to mix it with my honemade almond milk to mke it a little mire rich and slightly sweet. The whole process of getting the coconut out of the shell can be a bit if work, but it’s well worth it. I do like my milk a little sweet, but I don’t like to add dates or any sweeteners… the coconut milk is naturally just the right amount of sweet for me! The leftover almond and coconut pulp can be made into all sorts of yummy treats too. The nut milk bag was definitely a worthy purchase, as well as a Vitamix blender. I never dreamed of spending that much on a blender, but I use it constantly. Thanks for the great recipe!

    • Rose says

      Hi Karin,

      I’m glad you like this recipe!
      I haven’t made coconut milk in sooo long but it will have to do it again since I have developed an intolerance to tree nuts (not coconut, though). I don’t have a Vitamix but I wish I did!! Oh well, Christmas is around the corner ;)
      The nut bag is definitely worth the purchase, I agree with you on that! Thanks for stopping by & have a great week!!

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