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Cashew milk and the difference between blender and vita mix in making nut milk

(8 posts)
  • Started 1 year ago by earthmotherpurplesky
  • Latest reply from earthmotherpurplesky
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  1. earthmotherpurplesky
    Member

    I made cashew milk today, and I did it in my blender. It's a very good blender that even grinds ice, but the cashew milk is still grainy. I blended much more than the 20-30 seconds too. I strained it through a tea strainer, but it's still grainy to me. I am not sure whether I should just chalk it up to a difference in my tastes--since some textures in foods just bother me, and maybe, I should just forget about making nut milks. I like the flavor though. Maybe I should strain it through a cheesecloth like Elana's Almond Milk recipe. Part of what I crave in milk is its creaminess.

    Is there a big difference in blending the nut milk in a vita mix and in a blender. Please advise.

    Posted 1 year ago #

  2. jessica
    Member

    hmmm... are you soaking the cashews overnight?

    Posted 1 year ago #

  3. earthmotherpurplesky
    Member

    Yes, I could only get salted cashews, so I rinsed off the salt and then soaked them overnight. After that I rinsed them several times before blending. Does this mean that your cashew milk was creamy & not grainy?

    Posted 1 year ago #

  4. jessica
    Member

    i would try it with raw cashews, salted cashews are roasted first...

    Posted 1 year ago #

  5. foodintolerancescook
    Member

    see my post about making homemade almond milk, in a regular blender, at http://foodintolerancescook.blogspot.com/2009/07/homemade-almond-milk-delicious-low.html
    it's delicious, low calorie, and under $1 a quart. Anyway, you would follow the directions the same, just substitute your cashews. :)

    Posted 1 year ago #

  6. earthmotherpurplesky
    Member

    Jessica- Thanks! I think the roasted cashews must be the problem.

    foodintolerancescook - Thanks for the recipe and blog address. Now I have another blog to look at. :) From your recipe and from what Jessica says, it looks like it's the cashews partly, but it also looks like you have a great deal more water in yours which would make a difference too. Thanks!

    Posted 1 year ago #

  7. veg_rn
    Member

    I make my cashew milk with 1 cup of cashews to 4 cups of water and it works very well for me. I soak my raw cashews at least four hours to overnight and the final product is very creamy. I specifically use cashews because of the ease compared to straining other nuts. I also have a vitamix but I suspect other blenders would work well if you use the raw nuts and soak.

    Posted 12 months ago #

  8. earthmotherpurplesky
    Member

    Okay, I did soak the cashews overnight, but as I have mentioned, they were roasted and salted, so that seems to be one problem and using more water is the other issue. However, I noticed that veg_rn said something about ease of "straining."

    Veg_rn, what did you use to strain the milk? I strained through a tea strainer, but large particles went through. The recipe on this site said that there was no need to strain, but it was too grainy without it and was still grainy with the strainer I used. I am wondering with the raw cashews and more water if my strainer will work.

    Posted 11 months ago #

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