Homemade almond milk was always my go-to milk alternative until I learned How to Make Cashew Milk. It's perfect because it doesn't require any straining. You can use this cashew milk with just about any recipe on the blog that requires plant-based milk!
I love to use this cashew milk for other recipes like Vegan Chocolate Milk, Chocolate Banana Milkshakes, Dairy-Free Chicken and Rice Casserole, Vegan Cheese Sauce, and so many others! It's great for cooking and baking because it doesn't have a funky aftertaste.
❤️Why You'll Love this Recipe
- No straining: Most plant-based milk recipes require a cheesecloth or nut milk bag for straining. This recipe requires your cashews to be soaked, so the pieces are thoroughly blended, leaving no cashew pieces behind.
- Good source of fiber: Because straining isn't required, this plant milk retains all of its fiber.
- Delicious: It's creamy, has no weird aftertastes like many store-bought milks, and works well in SO many recipes!
- Cashews: For best results, it's recommended to use raw cashews. However, I've used roasted cashews for so long because they're much cheaper, and I like to buy them in bulk.
- Water: Sometimes, if I want to stretch this cashew milk a little further, I'll add an extra 2 cups of water.
If you want to use this milk for drinking and not for cooking, there are ways you can make it even tastier.
- Vanilla extract: Add 1 to 2 teaspoons of vanilla extract for vanilla cashew milk.
- Medjool dates: Add some sweetness! Blend 1 to 2 Medjool dates that have been soaked in boiling water for 30 minutes, or soaked in water overnight.
- Pure maple syrup: This is not the same as pancake syrup. Instead of using dates as a sweetener, add 1 to 2 tablespoons of pure maple syrup or to taste.
- Cinnamon: A pinch of cinnamon is great for enhancing the flavor of the vanilla and maple syrup/dates. It also has many health benefits. It's rich in antioxidants, reduces inflammation, and may help lower blood sugar levels.
- Soak the cashews overnight or soak for 30 minutes in boiling water.
2. Drain and rinse the cashews. Then add them to the blender with water and a pinch of salt.
3. Blend for 30 to 45 seconds. It may take longer depending on your blender.
Shake well before each use. Use in any recipe that calls for milk, or drink it chilled.
Homemade cashew milk should be stored in the refrigerator in an airtight jar for up to 5 days.
- Give the cashews plenty of time to blend: I blend the cashews for 30 to 45 seconds in a high-speed Vitamix blender.
- Use a high-speed blender: You don't have to use a Vitamix. Any high-speed blender should do. Just blend until there is no pulp.
- Don't skip the soaking: Whether you use raw or roasted cashews, they need to be soaked. Roasted cashews will need to be soaked longer. I recommend soaking them in boiling water for at least 30 minutes.
- Get a creamier/thinner consistency: Adjust the amount of water to get the desired consistency. Less water will make it creamier and, of course, more water will make it thinner.
⁉️Frequently Asked Questions
Yes. I use roasted cashews because they are more cost-effective. I try to give the cashews plenty of soaking and blending time to make sure they blend thoroughly.
Store-bought milk uses a lower quantity of nuts than homemade versions. They appear to be thicker and creamier due to the addition of emulsifiers and other fillers.
🥛Recipes to Try Using Cashew Milk
- Vegan Tomato Soup
- Overnight Oats with Frozen Fruit
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Dairy-Free Broccoli Cheese Soup
- Dairy-Free Chicken Pot Pie
- Vegan Hot Cocoa
- Vegan Creamed Corn
- And many more!
⭐️Before you go! If you enjoyed this recipe for my homemade Cashew Milk, leave a review and share it with me! I love to hear from you.
How to Make Cashew Milk
- 1 cup unsalted cashews soaked, see notes
- 4 cups water
- pinch of salt
- 1 teaspoon pure vanilla extract
- 1-2 medjool dates pitted and soaked in hot water
- 1-2 tablespoons pure maple syrup instead of dates
- pinch of cinnamon
- Soak the cashews overnight for 8 to 12 hours, or soak for at least 30 minutes in boiling water.
- Drain and rinse the cashews. Then add them to the blender with water and a pinch of salt.
- Blend for 30 to 45 seconds. This can vary depending on your blender.
- Shake well before each use because the oils will separate! Homemade cashew milk lasts up to 5 days in an airtight jar, refrigerated.
- Use in any recipe that calls for milk, or drink chilled. Enjoy!
- Raw cashews are preferred, but I always use roasted cashews because they're cost-effective. Just make sure to let them soak in boiling water for a minimum of 30 minutes, or overnight. Raw cashews will also need to be soaked using either method.
- If you spot pulp at the bottom, this could have to do with soaking time or blending time. In this case, you can optionally strain it using a cheesecloth, nut milk bag, or even a coffee filter.
- If you choose to add dates in the cashew milk instead of pure maple syrup, make sure to either soak the dates overnight or for about 30 minutes in hot water to soften them. This will help them blend more easily.
Note: The nutrition label is only an estimate. Amounts may vary.