Creamy and delicious, homemade cashew milk is my favorite nut milk. Made with just 3 ingredients, it comes together in 5 minutes and is better than any store-bought variety!
As you may already know, I'm not much of a milk drinker. Not because I don't like it ( for the record, I love it ) but only because it can, very often, create a bit of turbulence in my stomach! I'll still have it in my chai, but for my smoothies, and lattes, I prefer non-dairy, and cashew milk is my new love!
I'm really not a fan of store-bought nut milk. Of course for convenience's sake, I have tried the packaged ones and fancy bottled ones, but they aren't a patch on the homemade variety. Then why go for those watered-down versions when you can make some pretty awesome cashew milk at home, with incredibly little effort and without any nasties?!
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Why You'll Love This Recipe
Cashew milk is the creamiest of all nut milks. If you have a high-powered blender, you won't even have to strain the milk. Soaking the nuts softens them and breaks them down very easily in the blender.
Unlike a store-bought version, this homemade cashew milk has just 3 ingredients - cashews water, and vanilla extract. There are no additives, chemicals, or added sugars!
It's an easy substitute for regular dairy milk in any recipe. You can enjoy it straight up or use it in your baking or cooking too.
While I love unsweetened cashew milk, with just a hint of vanilla, you can add dates or maple syrup to sweeten it. Or stir in a pinch of cinnamon for a flavor boost, this recipe is so versatile!
This refreshing, delicious, nutrient-rich nut milk is a great alternative for everyone not just people following a vegan diet or with lactose intolerance.
Recipe Ingredients
Cashews: The key ingredient in this recipe! Please use raw, whole cashews for this recipe. I use 1 cup (160 gms) of cashews to make creamy, thick cashew milk, which is perfect for adding to coffee or making lattes like my mango matcha latte, smoothies, and shakes like this creamy Korean banana milk.
Water: For blending the cashew and giving the consistency you prefer. I have used 4 cups (1 ltr) of water in this recipe. Feel free to increase or decrease the quantity according to your taste.
Vanilla extract: This is completely optional, but I do find that it gives a lovely flavor to the cashew milk. Use store-bought or homemade vanilla extract. I leave it out if I'm using the cashew milk for savory recipes.
Please see the recipe card below for full details on ingredients and quantities.
How To Make Cashew Milk
This cashew milk recipe couldn't be simpler. So long as you have soaked the cashews overnight, you just need 5 minutes of blender time to make it!
Step 1: Soak 1 cup of cashews overnight. Drain and rinse them well the next morning.
Step 2: Add the cashews, water, and vanilla extract to your blender and blend until smooth.
Step 3: Pour into a jar or pitcher and refrigerate it.
In case your cashew milk is not completely smooth, please strain it through a nut bag or cheesecloth.
Pro Tips
- This cashew milk recipe is for plain, unsweetened cashew milk. You can make a sweetened version by simply adding dates, honey, or maple syrup while blending the cashews.
- This cashew milk does not need to be strained. But in case you see some small chunks, please strain it using a nut bag or cheesecloth.
- You can add less or more water while blending, depending on the consistency you prefer.
- Cashews should be soaked overnight for best results. But in case you forgot and want a quick version, soak the cashews in boiling hot water for at least 1 hour. Drain, rinse, and proceed with the recipe!
- Cashew milk does separate, so don't worry, just give it a good stir before using!
How Long Does Homemade Cashew Milk Last
Cashew milk lasts for 3-5 days in a covered container in the refrigerator. It does separate after storing, and that's normal. Just give a good shake and enjoy!
How To Use Cashew Milk
You can use homemade cashew milk in any recipe that requires regular cow's milk. I use a lot of almond milk and coconut milk in my baking and cooking. Cashew milk is a good substitute for other non-dairy milk too.
Here are some of my favorite ways to use cashew milk:
- With my banana granola or matcha granola.
- I love it in my iced mango matcha latte
- In my cozy, warm oatmeal latte or hot chocolate
- To make overnight oats or chia puddings like this cashew chocolate chia pudding
- As an alternative to almond milk in my vegan cinnamon roll recipe or eggless brioche recipe
📖 Recipe
How To Make Cashew Milk
Ingredients
- 1 cup Cashews
- 4 cups Fresh water
- 1 tsp Vanilla extract
Instructions
- Soak the cashews overnight in water. You can also soak them in very hot water for 1 hour.
- Drain the cashews and rinse well.
- Add the drained cashews, vanilla extract, and water to a blender and blend until smooth and creamy.
- There is no need to strain the cashew milk, but in case you do see small particles of cashews, please strain the mixture through a cheesecloth or nut bag.
- Store the cashew milk in a clean bottle, jar, or pitcher in the refrigerator for 3-5 days. Enjoy!
Notes
- This cashew milk recipe is for plain, unsweetened cashew milk. You can make a sweetened version by simply adding dates, honey, or maple syrup while blending the cashews.
- This cashew milk does not need to be strained. But in case you see some small chunks, please strain it using a nut bag or cheesecloth.
- You can add less or more water while blending, depending on the consistency you prefer.
- Cashews should be soaked overnight for best results. But in case you forgot and want a quick version, soak the cashews in boiling hot water for at least 1 hour. Drain, rinse, and proceed with the recipe!
- Cashew milk does separate, so don't worry, just give it a good stir before using!
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