How to make Cashew Milk, my favorite super rich, creamy and frothy recipe, great for adding to coffee or making hot chocolate.
Another “Back to Basics” post for ya' today, I know this might be boring for some of you but the basics are essential! incase you didn't know my "Back to Basics" category is 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.
How to make Cashew Milk
Cashew milk is very much like other dairy free milks such as Oat, Almond or Coconut Milks, you simply add you ingredients to a blender (in this case soaked cashews and water) and blend until all broken up, then you strain through a nut milk bag, after that you can either enjoy it or you can add is back to the blender to add your sweetener of choice as well as a flavor option if you choose too.
How long will homemade Cashew Milk last?
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.
Best nuts for homemade cashew milk
Unsalted, untested raw plain cashews.
How long do you need to soak cashews for cashew milk?
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.
How to flavor homemade dairy free Milks?
I like to blend the soaked cashews and water first and then strain through a nut milk bag. Next Then 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, if you feel like that’s too boring you can add a sweetener such as pure maple syrup or vegan cane sugar before re-blending.
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 sweetened because without a sweetener it will taste very bitter!
A good rule of thump 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 oz. of cashew milk, then adjust and add more if desired.
Also try my Hot Chocolate Recipe using this homemade Cashew milk recipe!
Do I need a nut milk bag?
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.Print
How to make Cashew Milk
My favorite dairy free cashew milk recipe, super rich and creamy, great for adding to coffee or hot chocolate.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 5 cups 1x
- Method: blending
1 cup plain unsalted raw cashews (soaked overnight)
5 cups water
Pinch of sea salt
1 TBSP pure maple syrup or vegan cane sugar
1 tablespoon plain unsweetened cocoa powder
- Soak cashews overnight (or at least 8-12 hours if using a high speed blender)
- Drain and rinse the almonds
- Add almonds 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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