I’ve been making homemade cashew milk for years and it’s one of the easiest ways to not only avoid added sugars and additives in your everyday diet, but to get the freshest milk on the market. So many nut milks, especially those served in coffee shops and cafes, contain unnecessary added sugars, oils, and ingredients I personally wouldn’t use in my own recipes. I always prefer unsweetened products and then taking ingredients like cinnamon, vanilla, dates, fresh fruit to sweeten it myself.
Making your own cashew, almond, coconut, hemp, etc. milk in your own kitchen is great because it allows you to flavor to milk however you like, can be a much more affordable option if you’re able to buy the nuts in bulk, and keeps the ingredients clean. If you like a sweeter option, try adding 1-2 dates to your blend!
Hot tip with cashew milk, you do not need to strain after you blend like how you do with almond milk, as long as you let the cashews soak for the recommended amount of time to soften!
Homemade Cashew Milk
- 1-2 cups raw cashews
- 8 cups filtered water
- 1/2 tsp vanilla bean powder, (or sub vanilla extract)
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 pitted date, soaked in hot water for 10 minutes, (optional)
- Add cashews to a large glass or bowl and fill with water until all cashews are covered. Let sit for 4 hours (or overnight) to soften. *To speed up process, use near boiling water and let sit for 20-30 minutes.
- Once softened, strain cashews and discard the water they were soaked in.
- Add cashews to high-powered blender, along with remaining water, vanilla, cinnamon and sea salt. Feel free to sweeten with a splash of maple syrup or honey, or a pitted date.
- Blend on high for 2-3 minutes. No need to strain cashew milk if nuts were able to soak.
- Pour cashew milk in milk jug or other storage jar and refrigerate. Lasts up to 4-5 days. Enjoy!