This homemade cashew milk recipe is the creamiest dairy-free nut milk you’ll ever make. If you have a high speed blender, you can make your own milk whenever you need it. The homemade version makes a great alternative milk if you are looking for a non-dairy milk. In this blog post, we’re sharing our all-time favorite, easy recipe for cashew milk that you can make in any high powered blender.
The first time I made this cashew milk, it came out smooth, creamy, and ready-to-use. I was looking for dairy-free milk because I was tired of store-bought milk that was loaded with hormones and chemicals.
My friend introduced me to this simple recipe, and I’ve found it to be much better than store-bought coconut milk, soy milk, almond milk, oat milk, and cow’s milk. I’ve tried them all, and since making my first batch of homemade cashew milk, I was converted!
Can I use a regular blender to make this cashew milk recipe?
Using a high-powered blender makes this recipe easy and quick, but you can also use a regular blender. You won’t need cheese cloth to make a batch of your own cashew milk. The best thing about this cashew milk is you can make it quickly, and it tastes great right after making it, even at room temperature.
Do I need to soak the nuts?
If you are using a high-speed blender, food processor, or Vitamix, you won’t need to use soaked cashews. Some people like to give the nuts a quick soak or soft nuts, but this isn’t necessary. The best part of this recipe is that you don’t have to do much preparation. Just place cashews in the blender along with a few cups of water and other ingredients for flavor, and voila, The entire process takes about 5 minutes to make small batches of your own nut milk.
Do I need a nut bag or a fine mesh strainer?
What makes it a great recipe is you don’t need to strain it or use a nut milk bag to make it. This is one of the best nut milk recipes we’ve had in a long time.
Why use unroasted, unsalted raw cashews for cashew milk?
To get a more flavorful cashew milk, I’d suggest using unroasted, unsalted raw cashews. There are also greater health benefits to not roasting the nuts. If you can get them raw, it will help to retain all of the healthy nutrients, like magnesium, phosphorus, iron, zinc, and potassium.
Did you know that cashews are mostly unsaturated fat, and they are also a great source of protein? The book, “A New Whole Foods to Healthy Eating” is a great resource for learning more about nutritional eating.
What ingredients do you need to make homemade cashew milk?
This is a simple 5-ingredient recipe made with filtered water, vanilla extract, salt, maple syrup, and raw cashews. This makes a delicious cashew milk and one of the best homemade nut milks I’ve ever had. If you don’t want the cashew milk sweetened, just omit the vanilla and maple syrup.
What is the texture of cashew milk?
It has a creamy texture even without straining the mixture. All you need is a powerful blender set to the highest speed. In my opinion, it’s the most delicious of all the nut milks.
How do you store homemade cashew milk?
Store the cashew milk in an airtight container. We use one large mason jar to store the milk. You can store it in the fridge in a jar for 4-5 days. The milk does separate while sitting overnight in the fridge. So just make sure to give the jar a good shake to blend the ingredients.
How do you naturally sweeten the cashew milk?
To naturally sweeten your cashew milk, add maple syrup or honey right into the blender. You can also add vanilla extract to sweeten this nut milk. We use both maple syrup and vanilla for flavor.
What are some great ways to use this recipe?
I’ve used this milk in pretty much everything that calls for milk… cinnamon rolls, croissants, heck I even use it in my cereal. You can add it to tea or coffee, as well as whipped coffee. When you add the maple syrup flavoring and vanilla extract to the milk, it makes it delicious in everything!
We hope you enjoy this cashew milk recipe! If you make it, please tag #sweetiepieandcupcakes and show us your pictures on Instagram, Facebook, or Pinterest!
Here’s the recipe:
| Prep Time | 5 minutes |
| Servings |
cups
|
- 1/2 cup Raw Cashews
- 2 cups Filtered Water
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/2 Tbsp Maple Syrup
Ingredients
|
|
- Add 1/2 cup raw cashews into high powered blender turned off.
- Add 2 cups filtered water. Add 1/4 tsp salt. Add 1/2 tsp vanilla and 1/2 Tbsp of maple syrup for flavor.
- Put the lid on the blender and start on medium speed for about 8 seconds. Then turn to high for 3 seconds. Then to medium for 3 seconds. Again to high for 3 seconds. Then back on medium for 3 seconds. Again to high for 3 seconds. And finally to medium for the last 3-5 seconds. Turn off the blender completely. The cashew milk is ready to be poured and used right out of the blender. Chill the rest in a large mason jar with lid screwed on. Store in the refrigerator for another 3-5 days.
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