Creamy Cashew Milk Recipe- Learn to make homemade cashew milk quickly and easily with just a few ingredients (mainly cashews and water) and a blender. It’s refreshing and creamy and a great dairy-free alternative to regular milk!
Cashew milk is my favorite of all the dairy-free milks. It’s easy to make, ultra creamy, and because it’s homemade, I can flavor it exactly how I like without the use of artificial ingredients and preservatives.
The base of this cashew milk recipe is just cashews and water, but I like to flavor it with vanilla and sweeten it with a bit of maple syrup. Once it’s all blended, you can enjoy a cup on its own, use it in your protein coffee, pumpkin spice latte, chocolate protein shake add it to your baking, or use it to make dairy-free vanilla ice cream or the best vanilla milkshake!
Why You’ll Love This Creamy Cashew Milk Recipe
- Dairy-free. Dairy is inflammatory for some people, so this is a great alternative! Also a great choice for vegans and anyone looking for a lactose-free drink.
- Budget-friendly. It’s essentially just nuts and water, so you can make as much as you want for a fraction of the cost of any store-bought milk.
- Versatile. Use it as a replacement in any way you’d normally use regular dairy milk. In cereal, in tea or coffee, in your baked goods, etc.
- Smooth and creamy. Unlike other nut milks, this one requires no straining and no leftover pulp. It’s a super creamy nut milk that contains maximum health benefits.
Ingredients Needed
- Raw cashews: These need to be soaked for at least 4 hours. Even better overnight.
- Filtered water: I say filtered water because that’s what I use (the cleaner the better!), but any water will do.
- Maple syrup: For a delicious sweetness.
- Vanilla extract: A warm flavor.
- Sea salt: To round out the flavors.
How to Make Cashew Milk
Step 1: Soak the cashews in filtered water for at least 4 hours or overnight. This helps to soften them so they blend easily into a smooth, creamy consistency, even without a high-end blender.
Step 2: Drain and rinse the nuts under cold water to get rid of any residue.
Step 3: Add the soaked cashews into a blender with fresh water and remaining ingredients and blend for 2-3 minutes until creamy.
Pour into a mason jar and seal with a lid to refrigerate for up to 4 days. Give it a shake before you use it. Enjoy!
Flavor Variations
- Swap the maple syrup for honey, agave, or your choice of sweetener.
- Adjust the amount of water you use depending on how thick or thin you like it.
- Sprinkle in some cinnamon for a warm, cozy holiday drink.
- Add a little cacao or cocoa powder for chocolate cashew milk.
Recipe FAQs
There are plenty of cashew nut milk benefits! They contain good fats and protein and are a great source of iron, magnesium, potassium, and zinc, among others.
If you are using a high-speed fancy blender, you could get away with soaking for 4 hours. I suggest overnight just to ensure they are nice and soft, especially if you are using an older blender.
Soak them in a bowl of water on the counter. No need to place them in the fridge.
You can, but I only suggest doing this if you have a high-speed blender. You’ll need to pulse the cashews into a powder first and then add the water to blend.
When stored in an airtight container or jar, it’ll last for up to 4 days. I’m sure you’ll find plenty of ways to use it up before then!
More Delicious Drink Recipes
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Creamy Cashew Milk
Equipment
Ingredients
- 1 cup cashews raw
- 3 cups filtered water plus more for soaking
- 2 tablespoons maple syrup for sweetness, or to taste
- 1 teaspoon vanilla extract or to taste
- 1 pinch sea salt or to taste
Instructions
- Soak the Cashews: Begin by soaking the cashews in filtered water for at least 4 hours, or ideally overnight. This step softens the cashews and helps create a super creamy texture.
- Drain and Rinse: After soaking, drain the cashews and rinse them under cold water to remove any residue.
- Blend: Place the soaked cashews into a blender along with 3 cups of fresh water and the rest of the ingredients. Blend on high for about 2-3 minutes until the mixture is smooth and creamy. Enjoy your delicious creation with a cup of Pumpkin Spice Latte or Iced Protein Coffee or use it for baking!
Video
Notes
- Soak the cashews in filtered water for at least 4 hours or overnight to soften them for a creamier texture.
- Drain and rinse the soaked cashews under cold water to remove any remaining residue.
- Use a high-speed blender for the best results; it helps achieve a smooth and creamy consistency.
- Adjust the water for desired thickness.
- Strain the blended mixture through a nut milk bag or fine mesh strainer for a silky texture, reserving the pulp for other uses like baking or smoothies.
- Store the cashew milk in an airtight container in the refrigerator, where it will keep for up to 2-3 days.
- Shake well before using, as natural separation can occur when the milk sits.
- Experiment with different flavors by adding cocoa powder for chocolate milk or incorporating spices like cinnamon for a unique twist.
My family love this recipe!