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Salted Caramel Cashew Milk: The Ultimate Guide to Making Your Own

  • Total Time: 265 minutes
  • Yield: 8 cups 1x

Description

Creamy, homemade cashew milk infused with rich, salted caramel. A delicious and dairy-free alternative that’s perfect on its own, in coffee, or as a base for vegan treats.

Ingredients

Scale
  • 4 cups raw cashews, soaked in water for at least 4 hours, preferably overnight
  • 8 cups filtered water, plus more for rinsing
  • 1 teaspoon sea salt
  • 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons vanilla extract)
  • 1 cup granulated sugar
  • 1/4 cup water (for caramel)
  • 1/4 teaspoon sea salt (for caramel)

Instructions

  1. Place the raw cashews in a large bowl and cover them with plenty of filtered water. Make sure all the cashews are submerged. Let them soak for at least 4 hours, or preferably overnight, in the refrigerator.
  2. After soaking, drain the cashews and rinse them really well under cold, running water. Rinse them for a good minute or two, making sure to get all the nooks and crannies.
  3. Before you even turn on the heat, have all your ingredients measured out and ready to go. Also, have a heat-resistant spatula or spoon ready for stirring.
  4. In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar and 1/4 cup of water. Stir gently to moisten all the sugar.
  5. Place the saucepan over medium heat. Do not stir the mixture after it starts to simmer. Just let it cook undisturbed.
  6. As the sugar mixture heats, it will start to bubble and turn clear. Keep a close eye on it. Eventually, it will begin to turn a light golden color around the edges.
  7. If the caramel is browning unevenly, you can gently swirl the pan to distribute the heat. But again, avoid stirring with a spoon.
  8. Continue cooking until the caramel reaches a deep amber color. This should take about 5-10 minutes, depending on your stove. The color should be rich and inviting, but not too dark, or it will taste burnt.
  9. Once the caramel is the desired color, immediately remove the saucepan from the heat. Carefully add the 1/4 teaspoon of sea salt. The caramel will bubble and sputter, so be cautious. Stir gently to incorporate the salt.
  10. Let the caramel cool slightly for a few minutes before adding it to the cashew milk. This will prevent it from seizing up when it hits the cold liquid.
  11. In your blender, combine the rinsed cashews, 8 cups of filtered water, 1 teaspoon of sea salt, and the vanilla bean seeds (or vanilla extract).
  12. Carefully pour the slightly cooled salted caramel into the blender.
  13. Blend on high speed until the mixture is completely smooth and creamy. This usually takes about 1-2 minutes in a high-speed blender. If you’re using a regular blender, you might need to blend for 3-4 minutes, stopping occasionally to scrape down the sides.
  14. After blending, check the consistency of the milk. If it’s not as smooth as you’d like, continue blending for another minute or two.
  15. For an even smoother milk, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth. This will remove any remaining cashew particles. However, I usually skip this step because I like the slightly thicker texture.
  16. Pour the cashew milk into an airtight container, such as a glass jar or pitcher.
  17. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
  18. Before serving, give the cashew milk a good shake, as some separation may occur.
  19. Pour into a glass and enjoy! This salted caramel cashew milk is delicious on its own, but it’s also great in coffee, smoothies, or as a base for vegan ice cream.

Notes

  • Adjust the amount of sugar in the caramel to your liking. If you prefer a less sweet milk, you can reduce the sugar by a few tablespoons.
  • Similarly, you can adjust the amount of salt in the caramel to your taste. I like a good balance of sweet and salty, but feel free to experiment.
  • If you don’t have a vanilla bean, vanilla extract works just fine. You can also try other extracts, such as almond or maple.
  • For a warm and cozy flavor, add a pinch of cinnamon or nutmeg to the blender.
  • For a chocolate salted caramel cashew milk, add a tablespoon or two of cocoa powder to the blender.
  • Homemade cashew milk will keep in the refrigerator for up to 5 days.
  • If your cashew milk is grainy, it could be due to not soaking the cashews long enough or not blending them thoroughly enough. Make sure to soak the cashews for at least 4 hours and blend until completely smooth. Straining the milk can also help.
  • If your cashew milk has a slightly bitter taste, it could be due to the cashews. Make sure to rinse them thoroughly after soaking.
  • If your caramel seizes up when you add the salt, it could be because it’s too cold. Make sure to let the caramel cool slightly before adding it to the cashew milk, but not too much, or it will harden.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

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Find it online: https://recipesrefreshing.com/salted-caramel-cashew-milk/