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
Ingredients
- 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)
Instructions
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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.
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Once softened, strain cashews and discard the water they were soaked in.
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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.
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Blend on high for 2-3 minutes. No need to strain cashew milk if nuts were able to soak.
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Pour cashew milk in milk jug or other storage jar and refrigerate. Lasts up to 4-5 days. Enjoy!
I just made this. I can’t believe how rich and creamy the finished product is, not to mention how incredibly easy is it to make! I am looking forward to making another batch to enjoy with my morning matcha, and not have to buy pre-made nut milk again! Thanks, Rachel!!! (Love your homemade hemp heart milk too!)
Absolutely delicious! You won’t miss milk at all with this recipe! Thank you, Rachel!
I’ve made cashew milk in the past, but it was tedious and exhausting with straining. This recipe is incredibly easy! The milk is frothy, creamy, and delicious! I can’t wait to add it to my iced coffee, overnight oats, etc.! Thank you, Rachael!
I was thinking about making enought to freeze for later. This would work right?
This cashew milk is amazing and super easy!! I couldn’t believe how creamy it came out. So delicious.
We just made this with our new Nutribullet blender and we love it! So easy, not a big mess and so creamy and tasty. Thank you, Rachael!
Do you have any suggestions when trying to make cashew butter? A lot of the store bought ones have canola oil & I’d love to make my own!