Homemade cashew milk is so delicious and unbelievably simple to make. It's rich, creamy, and full of nutty flavor. You only need five minutes to prepare it, and we'll be using the whole nut so there's no waste or straining through cloth. It's perfect for coffee, smoothies, cereal, and just about any recipe calling for traditional cow's milk.
Milk is one of the hardest foods to replace on a dairy-free diet, but this recipe makes it simple. This is much healthier than store-bought options because it eliminates additives and gums, and allows you to control the sugar content. We're also using the entire nut in this recipe, making this more nutritious than other options.
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Ingredients
You only need two simple ingredients to make this: cashews and water. You'll want raw unsalted cashews for the best flavor and nutritional benefits. Roasted cashews won't absorb the water as much as raw, and they're usually filled with oils and flavoring which will alter the flavor of your milk.
How To Make Cashew Milk
The best thing about this recipe is how simple it is to make. Just soak your cashews in water (I like to do this the night before), drain, rinse, then blend with fresh water until the milk is creamy. Refrigerate until cold and enjoy!
Step 1: Soak your cashews in water for at least four hours or overnight, then drain and rinse.
Step 2. Add your cashews and fresh water to a high-powered blender and blend until creamy.
Soaking the cashews helps them soften so they blend smooth and creamy, and some claim it also enhances the flavor of the nuts. Studies show that soaking nuts can reduce their phytic acid content, making them easier to digest. This is why it's important to drain and rinse your nuts after soaking them.
Optional Add-Ins
I love this cashew milk for recipes like chia pudding, but I also like to sweeten it if I'm using it for things like coffee. Here are some variations I've tried and love:
- Vanilla- add 1 teaspoon of pure vanilla extract
- Dates - add 2 Medjool dates for a sweet, caramel-like flavor.
- Maple Syrup - add 2 tablespoons to add sweetness
- Honey - 2 tablespoons can be added for sweetness
- Cinnamon - ¼ teaspoon can be added for warm spice
- Sea Salt or Himalayan pink salt - try adding just a pinch
Vanilla and honey are a combination that works great in the summer months.
Try combining the milk with cinnamon and dates for a warm caramel-like flavor.
Heat a cup of cashew milk with ½ teaspoon of turmeric, a pinch of pepper and cinnamon, and ½ tablespoon of maple syrup or honey to make delicious warm golden milk.
Feel free to experiment with these options to find your favorite combination!
High-Powered Blender
You'll need a good blender for the cashew milk to get smooth and avoid grittiness. I've been using my Vitamix for nearly ten years and can't recommend it enough. In addition to making nut milk, I also use it to make smoothies, soups, sauces, and pancake batter. I've also heard great things about the Ninja and the Nutribullet full-sized blender if you need more economical options.
If you don't have a high-powered blender and you're having a tough time blending the nuts, you can try straining out any remaining nut pieces through a fine mesh sieve or a nut bag.
Storing This Cashew Milk
Homemade cashew milk is best consumed within 3-4 days. It spoils quicker than store-bought milk because we aren't using any preservatives and the milk hasn't been pasteurized. Feel free to cut the recipe in half if you can't consume it within 3 days.
Leftovers can be frozen for later use if you'd like. It will freeze well for up to three months in an airtight freezer-safe container. Separation does occur with natural nut milk, so you'll need to shake it before use. I like to freeze this in ice cube trays and blend the frozen cubes into my smoothies.
Frequently Asked Questions
Homemade cashew milk doesn't contain stabilizers or emulsifiers so it's completely normal for the milk to separate. Just give it a good shake before using it to remix it.
Cashew milk is much creamier than almond milk, and it's easier to make because you don't need to strain the pulp. There's also less waste and more nutritional value because you use the whole nut.
Cashew milk has a mild, creamy, rich, nutty flavor. It's delicious plain and even more decadent when sweetened.
Recipes To Use Cashew Milk
Cashew Milk
Ingredients
- 1 cup raw unsalted cashews
- 4 cups water plus additional water for soaking
Optional add-ins
- 1-2 tablespoon maple syrup 2-4 Medjool dates are also delicious. See notes above
- 1 tsp vanilla extract
- ½ teaspoon salt sea notes
Instructions
Soak the cashews
- Add your cashews to a medium-sized bowl that holds at least 1 quart.
- Add enough cold filtered water to cover the cashews completely.
- Cover the bowl, place it in the refrigerator, and soak the cashews overnight or for at least four hours.
Make the cashew milk
- Drain the water from your cashews and rinse them well.
- Place the cashews and 4 cups of fresh water into a high-powered blender. If you're using optional add-ins, add those in as well.
- Blend on high for 2-3 minutes until the milk is very smooth and creamy. There should be no grittiness at all.
- Store your milk in an airtight container in the refrigerator for up to 4 days. Shake well before using.
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