How To Make Cashew Milk
Creamy and delicious, homemade cashew milk is my favorite plant-based milk. Made with just 3 ingredients, it comes together in 5 minutes and is better than any store-bought variety!
Servings: 8 Servings
Calories: 92kcal
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!
Nutrition
Serving: 1 Serving | Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 8mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg