Go Back
–+ servings
Unstrained fermented cashew milk for Full GAPS in a half-gallon jar with two serving glasses in the WFLI kitchen

Unstrained Fermented Cashew Milk for Full GAPS

A silky, creamy Full GAPS cashew milk cultured without straining, using homemade whey, raw honey and a short cashew soak.
Print Recipe Pin Recipe
Prep Time 20 minutes
Fermenting 1 day
Total Time 1 day 20 minutes
Servings: 4 servings
Course: Beverage, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

Soaking
  • 1 cup fresh unroasted cashews plain and unsalted
  • 2-3 cups filtered water for soaking
  • 2 teaspoons natural mineral salt for soaking
Milk And Fermentation
  • 4 cups filtered water fresh water for blending
  • 1/4 cup homemade cultured whey drained from homemade yogurt or kefir fermented for at least 24 hours
  • 2 tablespoons raw honey
  • 1/2 teaspoon natural mineral salt for the milk

Equipment

  • Glass or ceramic soaking bowl
  • Ninja Professional Plus Kitchen System BN801 with 72-ounce Total Crushing pitcher
  • Clean wide-mouth glass fermenting jar with airlock or loose stainless-steel lid

Method
 

  1. Combine the fresh unroasted cashews with 2 to 3 cups filtered water and 2 teaspoons mineral salt in a glass or ceramic bowl. Cover and soak for 1 to 3 hours, never longer than 6 hours.
  2. Drain and discard the soaking water. Rinse thoroughly with cool filtered water and let the excess water drain.
  3. Blend the drained cashews with exactly 4 cups fresh filtered water in the 72-ounce Total Crushing pitcher of the Ninja Professional Plus Kitchen System BN801 for about 50 seconds on medium-high, until the milk is uniform, silky, creamy off-white, and free of visible cashew pieces or grit. Stop the blender before checking.
    Unstrained cashew milk blended smooth in the exact full-size Ninja BN801 72-ounce pitcher
  4. Add the homemade cultured whey, raw honey and remaining 1/2 teaspoon mineral salt. Blend for only a few seconds to distribute them.
  5. Do not strain. Transfer the smooth cashew milk directly from the Ninja BN801 pitcher into a clean wide-mouth glass jar, leaving visible headspace. Fit an airlock or set a stainless-steel lid loosely so pressure can vent.
    Unstrained cashew milk transferred directly to a fermenting jar beside the residue-coated Ninja BN801 pitcher
  6. Ferment in a warm steady place for 20 to 24 hours. Keep the active jar pressure-aware rather than tightly sealed.
  7. Refrigerate within the 20-to-24-hour window. Once chilled, close the jar fully. Shake the closed jar before serving because natural separation is expected.

Notes

Full GAPS: Use fresh unroasted cashews, homemade cultured whey from yogurt or kefir fermented at least 24 hours, raw honey, natural mineral salt and filtered water. This is not an Introduction Diet milk.
Short soak: Soak cashews for 1 to 3 hours and never longer than 6 hours.
No straining: The cashew milk transfers directly from the blender to the fermenting jar. Do not remove the smooth cashew solids.
Storage: Keep covered in the refrigerator for up to 7 days. Separation is normal; shake the closed jar before pouring.
Scaling: The 2× control doubles every measured ingredient. Use equipment with safe working capacity and process in batches when needed.

Tried this recipe?

Let us know how it was!