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    Home » Recipes » Drinks & Smoothies

    Cashew Milk

    Published: Jul 18, 2024 by Lyndsay Homme Modified: Jul 18, 2024
    This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Jump to:
    • Ingredients
    • How To Make Cashew Milk
    • Optional Add-Ins
    • High-Powered Blender
    • Storing This Cashew Milk
    • Frequently Asked Questions
    • Recipes To Use Cashew Milk
    • Cashew Milk

    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.

    ingredients for cashew 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!

    cashews soaking in water

    Step 1: Soak your cashews in water for at least four hours or overnight, then drain and rinse.

    blending cashews with water

    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!

    glass of cashew milk

    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

    Why did my cashew milk separate?

    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.

    Is cashew milk better than almond milk?

    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.

    What does cashew milk taste like?

    Cashew milk has a mild, creamy, rich, nutty flavor. It's delicious plain and even more decadent when sweetened.

    glass of cashew milk

    Recipes To Use Cashew Milk

    • Chocolate Chia Pudding
    • peanut butter overnight oats without chia
      Peanut Butter Overnight Oats Without Chia Seeds
    • Dairy Free Chocolate Cherry Smoothie
      Dairy Free Cherry Chocolate Smoothie
    • dairy free brown sugar iced coffee
      Brown Sugar Almondmilk Iced Coffee
    easy cashew milk recipe

    Cashew Milk

    A simple, delicious way to make homemade cashew milk! No straining is required, and only 5 minutes of preparation is needed. Great for coffee, cereal, sauces, smoothies, and almost any recipe calling for traditional milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 4 hours hrs
    Servings 4

    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.

    Nutrition

    Calories: 178kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 16mgPotassium: 213mgFiber: 1gSugar: 2gVitamin C: 0.2mgCalcium: 19mgIron: 2mg
    Keyword dairy free milk
    Tried this recipe?Let me know how it was!

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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