Name: Salted Caramel Cashew Milk: The Ultimate Guide to Making Your Own
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 cups
Ingredients: 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, plus more to taste; 1 cup granulated sugar; 1/4 cup water (for caramel); 2 tablespoons vegan butter (or regular butter if not vegan); 1 teaspoon vanilla extract; Optional: Pinch of flaky sea salt for topping

Salted Caramel Cashew Milk: Prepare to be utterly captivated by this creamy, dreamy beverage that will redefine your understanding of homemade nut milk! Forget the watery, bland versions you might have tried before. This recipe delivers an intensely flavorful and decadent experience, reminiscent of a luxurious dessert, but healthy enough to enjoy every day.

While the exact origins of salted caramel are debated, its modern resurgence can be traced back to French pastry chefs in the late 20th century. They daringly combined the sweetness of caramel with the contrasting saltiness, creating a flavor profile that tantalizes the taste buds. We've taken that iconic combination and infused it into creamy cashew milk, resulting in a drink that's both sophisticated and comforting.

People adore this Salted Caramel Cashew Milk for its incredible versatility and delightful taste. The subtle sweetness of the caramel perfectly complements the naturally creamy texture of cashew milk, while the hint of salt enhances all the flavors. It's fantastic on its own, poured over cereal, blended into smoothies, or even used as a base for coffee drinks. Plus, making your own nut milk allows you to control the ingredients, avoiding unwanted additives and preservatives. So, ditch the store-bought stuff and discover the joy of homemade Salted Caramel Cashew Milk – your taste buds will thank you!

Ingredients:

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, plus more to taste
1 cup granulated sugar
1/4 cup water (for caramel)
2 tablespoons vegan butter (or regular butter if not vegan)
1 teaspoon vanilla extract
Optional: Pinch of flaky sea salt for topping

Preparing the Cashews:

The key to creamy cashew milk is properly soaking the cashews. This softens them, making them easier to blend and resulting in a smoother final product. Don't skip this step!

Drain the soaked cashews and rinse them thoroughly under cold running water. This removes any phytic acid that can make the milk taste slightly bitter. Rinse until the water runs clear.

Making the Salted Caramel:

This is where the magic happens! Don't be intimidated by making caramel; it's easier than you think. Just be patient and watch it carefully.

In a medium-sized saucepan, combine the 1 cup of granulated sugar and 1/4 cup of water.
Place the saucepan over medium heat. Do not stir! This is crucial. Stirring can cause the sugar to crystallize.
Let the mixture simmer and bubble. As the water evaporates, the sugar will begin to melt and turn a golden amber color. This process can take anywhere from 5 to 10 minutes, depending on your stove.
Watch the caramel carefully. You want it to be a rich amber color, but not too dark, or it will taste burnt. If you see any dark spots forming too quickly, remove the pan from the heat briefly.
Once the caramel is a deep amber color, remove the saucepan from the heat.
Immediately add the vegan butter (or regular butter). Be careful, as the mixture will bubble up vigorously.
Stir the butter into the caramel until it is completely melted and smooth.
Add the 1 teaspoon of sea salt and stir to combine. The salt will enhance the sweetness and create that delicious salted caramel flavor.
Let the salted caramel cool slightly before using it in the cashew milk. This will prevent it from seizing up when it comes into contact with the cold water.

Blending the Cashew Milk:

Now it's time to combine the cashews, water, and salted caramel to create our delicious milk.

Place the rinsed cashews in a high-speed blender.
Add the 8 cups of filtered water.
Add the slightly cooled salted caramel to the blender.
Add the 1 teaspoon of vanilla extract.
Blend on high speed for 2-3 minutes, or until the mixture is completely smooth and creamy. You shouldn't see any bits of cashew remaining. If your blender isn't super powerful, you may need to blend for a bit longer.
Taste the cashew milk and adjust the sweetness or saltiness as needed. If you prefer a sweeter milk, add a little more sugar or maple syrup. If you want a saltier flavor, add a pinch more sea salt.

Straining (Optional):

While not strictly necessary, straining the cashew milk can remove any remaining tiny bits of cashew and result in an even smoother texture. This is especially helpful if you don't have a high-speed blender.

Line a large bowl with a nut milk bag or several layers of cheesecloth.
Pour the cashew milk into the nut milk bag or cheesecloth.
Gently squeeze the bag or cheesecloth to extract all the milk.
Discard the pulp (or save it for another use, such as adding it to smoothies or baked goods).

Chilling and Serving:

The final step is to chill the cashew milk and enjoy!

Pour the cashew milk into a clean airtight container or glass bottles.
Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the milk to chill completely.
Before serving, shake the cashew milk well, as some separation may occur.
Serve the salted caramel cashew milk cold. You can enjoy it on its own, pour it over cereal, use it in coffee, or add it to smoothies.
Optional: Sprinkle a pinch of flaky sea salt on top for an extra touch of flavor and visual appeal.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

Sweetness: Adjust the amount of sugar in the caramel to your preference. If you prefer a less sweet milk, reduce the amount of sugar. You can also use other sweeteners, such as maple syrup or agave nectar.
Saltiness: The amount of salt in the caramel is also adjustable. Start with the recommended amount and then add more to taste.
Vanilla: Feel free to experiment with other extracts, such as almond extract or hazelnut extract.
Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the cashew milk for a warm and cozy flavor.
Chocolate: For a chocolate salted caramel cashew milk, add 2-3 tablespoons of cocoa powder to the blender along with the other ingredients.
Storage: Homemade cashew milk will keep in the refrigerator for up to 5 days. Be sure to store it in an airtight container.
Cashew Quality: The quality of your cashews will affect the taste of the milk. Use fresh, raw cashews for the best results.
Blender Power: A high-speed blender is ideal for making cashew milk, but you can still make it with a regular blender. Just be sure to soak the cashews for longer and blend for a longer period of time. You may also need to strain the milk to remove any remaining bits of cashew.
Nut Milk Bag Alternative: If you don't have a nut milk bag, you can use several layers of cheesecloth or a clean kitchen towel.
Cashew Pulp: Don't throw away the cashew pulp! You can use it in smoothies, baked goods, or even as a vegan ricotta cheese substitute.

Troubleshooting:

Here are a few common issues you might encounter when making cashew milk and how to fix them:

Grainy Texture: If your cashew milk is grainy, it could be due to not soaking the cashews long enough or not blending them long enough. Make sure to soak the cashews for at least 4 hours, preferably overnight, and blend them on high speed for 2-3 minutes, or until completely smooth. Straining the milk can also help remove any remaining bits of cashew.
Bitter Taste: A bitter taste can be caused by phytic acid in the cashews. Rinsing the soaked cashews thoroughly under cold running water can help remove the phytic acid.
Caramel Crystallization: If your caramel crystallizes, it's usually because you stirred it while it was cooking. Avoid stirring the sugar and water mixture until it has completely melted and turned a golden amber color. If crystallization does occur, you can try adding a tablespoon of lemon juice or corn syrup to the mixture.
Thin Milk: If your cashew milk is too thin, you may have used too much water. Reduce the amount of water in the next batch.
Thick Milk: If your cashew milk is too thick, you may have used too few cashews or not enough water. Add more water to thin it out.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Serving Size: 1 cup
Calories: Approximately 150-200
Fat: 10-15g
Protein: 3-5g
Carbohydrates: 15-20g
Sugar: 10-15g

Enjoy your homemade Salted Caramel Cashew Milk! It's a delicious and healthy alternative to dairy milk that you can feel good about.

Conclusion:

Well, there you have it! Our Salted Caramel Cashew Milk recipe is more than just a drink; it's an experience. I truly believe this is a must-try recipe for anyone looking to elevate their dairy-free milk game. The creamy texture of the cashew milk, perfectly balanced with the sweet and salty caramel, creates a symphony of flavors that will tantalize your taste buds. It's incredibly easy to make, requiring minimal effort for maximum reward. Forget store-bought versions loaded with preservatives and artificial flavors; this homemade Salted Caramel Cashew Milk is pure, wholesome goodness. But why is it a must-try? Because it's incredibly versatile! Imagine starting your day with a splash of this creamy delight in your coffee, adding a touch of indulgence to your morning routine. Or perhaps you're a smoothie enthusiast? This Salted Caramel Cashew Milk will transform your smoothies into decadent treats. It's also fantastic poured over granola, used in baking (think salted caramel cashew milk bread!), or simply enjoyed straight from the glass. Serving Suggestions and Variations: The possibilities are truly endless! For a richer, more intense caramel flavor, try using dark brown sugar instead of light brown sugar. If you're feeling adventurous, add a pinch of cinnamon or nutmeg to the caramel sauce for a warm, spicy twist. Want to make it even more decadent? Drizzle a little extra caramel sauce on top before serving. For a vegan twist on a classic affogato, pour a shot of espresso over a scoop of vegan vanilla ice cream and then drizzle generously with this Salted Caramel Cashew Milk. Trust me, it's divine! If you're looking for a lighter version, you can reduce the amount of caramel sauce or use a sugar substitute. You can also adjust the amount of salt to your liking. Some people prefer a more pronounced salty flavor, while others prefer a more subtle hint. And don't forget about seasonal variations! In the fall, add a touch of pumpkin spice to the caramel sauce for a festive treat. In the winter, try adding a splash of peppermint extract for a holiday-inspired flavor. A Note on Cashews: Remember to soak your cashews for at least four hours, or preferably overnight, to ensure a smooth and creamy texture. If you're short on time, you can soak them in hot water for about 30 minutes. I am confident that once you try this recipe, you'll be hooked. It's a game-changer for anyone looking for a delicious and healthy alternative to dairy milk. It's also a fantastic way to impress your friends and family with your culinary skills. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I can't wait to hear about your experience with this Salted Caramel Cashew Milk recipe. Please, don't hesitate to share your photos, comments, and variations in the comments section below. Let's create a community of cashew milk enthusiasts! I am eager to see how you make this recipe your own. Happy blending!