How to Make Cashew Milk, my favorite dairy free cashew milk recipe, super rich and creamy, great for adding to coffee or hot chocolate.
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Why you will love this recipe
- Super Easy: This homemade cashew milk could not be any easier, literally cashews (raw and unsalted) and water in a blender, strain and then add flavors if you desire.
- Dairy Free: This recipe for How to make Cashew Milk gives you a great vegan and dairy free alternative to dairy milks.
For more homemade milk recipes be sure to check out my Homemade Oat milk, Homemade Coconut Milk and my Homemade Almond Milk I know you will love them all!
If you would like to check out more “how-to’s” and simple cooking methods check out my “Back to Basics” category where I am adding everything that’s not really a “recipe” but things that are more like a tutorial or how to do/make something. So today we are making Cashew milk! It's creamy, easily gets frothy when you whisk it and it's absolutely amazing!!! let's get right into it.
Ingredients
Be sure to check out the recipe card below for instructions and quantities for making this Homemade Cashew Milk.
- Raw Unsalted Cashews: Make sure you don't use roasted and salted cashews, and use organic when possible.
- Water: Use as clean of water as possible, if you have filtered water that would be best.
- Salt, Maple Syrup and Cocoa Powder: These are optional additional added flavors.
Variations
- How to flavor homemade dairy free Milks: I like to blend the cashews and water first by themselves and strain through a nut milk bag then after that you can simply add it back to the blender and blend for about 15 seconds with a pinch of salt and vanilla for a nice plain unsweetened version or if you feel like getting a little fancy you can add a sweetener such as pure maple syrup or vegan cane sugar.
- Chocolate Cashew Milk: For other flavors such as chocolate you can add plain unsweetened powder but make sure you don’t skip the sweetener if you choose to make it chocolate. Cocoa powdered un-sweetened will taste very bitter! A good rule of thumb is to start out small because you can always add more, I would start with 1 tablespoon sweetener and 1 tablespoon cocoa powder per 16 ounces of cashew milk, then adjust and add more if desired.
- Make Vegan Hot Chocolate: Yep this homemade cashew milk is perfect for making vegan hot cocoa, it's creamy and frothy and delicious.
How to make Homemade Cashew Milk
Cashew milk is very much like other dairy free milks such as Oat, Almond or Coconut Milks, check out the simple steps below.
Step 1: Soaking cashews overnight or at least 8-12 hrs in water.
Step 2: Simply add your ingredients to a blender (in this case cashews that have been soaking overnight or at least 8-12 hrs and water) and blend until all broken up.
Blended homemade cashew milk being poured into nut milk bag.
Step 3: Then you strain through a nut milk bag, after that you can either enjoy it as is or you can add it back to the blender to add your sweetener of choice as well as a flavor option if you choose too.
Expert Tips
- Shake Before Enjoying: Make sure you store this homemade cashew milk in a container that will allow you to shake well before enjoying, separation will always occur (even in store bought milks) when it's been sitting.
- Use a Nut Milk Bag: For the smoothest texture be sure to use a nut milk bag, a mesh strainer will work but it honestly won't be as smooth as a nut milk bag.
- Storage: Store in the fridge for 3 days, some people will say 5 days but for me personally I like 3 days.
Recipe FAQs
Unsalted, untested raw plain cashews.
I like to soak mine overnight or about 24 hours but if you are in a hurry 8-12 hours should be fine as long as you are using a high speed blender.
I personally only keep it 3 days in the fridge and since homemade cashew milk does not contain any stabilizers natural separation will occur so just shake well before consuming.
Personally I will say yes to that, I tried it myself with a fine mesh sieve/strainer and it just didn’t do as well as a nut milk bag, there was too much texture left behind for my liking.
More Homemade Milk Recipes
How to Make Cashew Milk
Ingredients
- 1 cup plain unsalted raw cashews (soaked overnight)
- 5 cups water
Optional - added after the initial blending and straining:
- pinch sea salt
- 1 tablespoon pure maple syrup (or vegan cane sugar or 1-2 pitted medjool dates)
- 1 tablespoon plain unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Soak cashews overnight in water (or at least 8-12 hours if using a high speed blender).
- Drain and rinse the cashews.
- Add cashews and water to high speed blender and blend for about 60-90 seconds.
- Pour into nut milk bag over a large bowl and squeeze/strain the milk out.
- If you want to make a flavored option simply add the cashew milk back to the bender with desired sweetener/flavors and blend for about 15 seconds.
- Store in fridge, shake well before consuming and enjoy within 3 days.
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