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, and fresh fruit (for yogurt) to sweeten it myself.
HOMEMADE CASHEW MILK
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!
INGREDIENTS YOU’LL NEED
- Water
- Cashews
- Vanilla Bean Powder or Vanilla Extract
- Sea Salt
- Cinnamon
- Date
HOW TO MAKE CASHEW MILK
Because homemade cashew milk is superior in freshness, quality, and taste to store-bought, there is a bit of prep that goes into it. The cashews and the date both require soaking, which helps make the cashew milk smoother and creamier.
Ideally, you’d soak the cashews overnight. I totally understand that sometimes we just might not have that kind of time, so you have additional options. Soak the cashews in hot water and let them sit for about 4 hours, or soak the cashews in boiling water for 30 minutes.
Whichever method you choose is great! Be sure to strain the cashews and discard the water. Add the cashews and fresh water to a high-speed blender, along with any other ingredients you prefer to flavor it up. Like cinnamon, vanilla, pinch of sea salt, and a date, for added sweetness. Blend for about 60 seconds on high, or until completely smooth and frothy.
STORAGE
Homemade cashew milk keeps fresh in the fridge for up to five days, which is nice because you can make a batch at the start of each week. Just make sure you’re storing it in a container that is sealed and you’re good to go!
SHOP MILK JARS + VITAMIX
HOW TO USE
One of the BEST ways I love to use my homemade cashew milk is with my 20-Minute Paleo Granola topped with fresh berries. It also makes a great creamer for your coffee, especially if you blend the cashew milk with 2-3 dates for a sweeter flavor. But again, this milk is super versatile and works with anything you’d use milk with. I hope you love it!
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
- 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!
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!
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!
This cashew milk is amazing and super easy!! I couldn’t believe how creamy it came out. So delicious.
I was thinking about making enought to freeze for later. This would work right?
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!
Absolutely delicious! You won’t miss milk at all with this recipe! Thank you, Rachel!
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!)