Creamy, delicious, and easy to make, this Collagen Cashew Milk quickly became a favorite in my household. Unlike most nut-milk recipes, you don’t need to strain the cashew milk if you have a high-powered blender. I use a Vitamix, and I definitely think it was worth the money. The Vitamix pretty much obliterates the soaked cashews, so you are left with rich, creamy, non-dairy milk. You can still make this recipe without a high-powered blender, but you may need to strain some pulp using cheesecloth or a nut-milk bag.
Pro-tips for soaking cashews
This recipe calls for soaked cashews. To soak cashews, place them in a lidded glass container and cover them fully with water. For convenience, I sometimes soak my cashews overnight in the fridge so that I don’t have to think about it. The longer soak time also produces a creamier blend. If you are soaking the cashews the same day you are using them, soaking for 2-4 hours at room temperature should do the trick. For a really quick version, boil some water, pour it over the cashews and soak for 30 minutes. Make sure to drain and rinse your soaked cashews before using them.
Why I use collagen
I like adding collagen to mine for extra protein and added health benefits. Collagen may improve skin tone, joint mobility, and gut health. If collagen isn’t your thing, no worries, just leave it out for an equally awesome vegan version. I like using this collagen cashew milk to make matcha lattes. It’s also great as a cream or milk substitute in paleo and vegan cooking.
Collagen Cashew “Milk” Recipe
Ingredients
- 1 Cup Soaked Cashews drained & rinsed (I soak mine overnight in the fridge), see the caption above for alternative soaking methods,
- 4 Scoops Marine or Bovine Collagen Peptides (optional, omit for vegan),
- 6 Cups Filtered Water, you can add more or less to suit your taste. I like mine creamy.
Instructions
Blend in a high powered blender until homogenous. If you have a good blender you
