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Learn how to make Cashew Milk with this quick and easy-to-follow recipe. It requires just 5 simple ingredients and takes just minutes to make. You’ll never buy store-bought again!
Homemade Cashew Milk is by far, my favorite nut milk beverage out there! It’s super creamy, has a neutral flavor, and it’s so easy to make. I use it for vegan granola cereal, coffee creamer, baking, creamy sauces, condiments and dressings, plus so much more.
My favorite part is that there’s no straining involved – just soak, blend, chill and enjoy! By not straining, you’ll be getting all the fiber, too.
On top of that, cashews are a great source of protein, potassium, manganese, copper, iron, magnesium, selenium, and zinc. These little gems are just good for you!
WHAT YOU’LL NEED TO MAKE CASHEW MILK:
(FULL AMOUNTS IN RECIPE CARD BELOW)
- Raw Cashews
- Maple Syrup
- Vanilla Extract
- Sea Salt
HOW TO MAKE CASHEW MILK
- First, you’ll need to soften the cashew by soaking them in water for 4-6 hours. Alternatively, you can soak them in very hot water for 30 minutes.
- Now, drain and rinse the soaked cashews. Discard the soaking water.
- Place cashews in a High-Powered Blender along with the water, maple syrup, vanilla, and salt. Blend on high until completely smooth for about 1-2 minutes.
- Taste and add more sweetener or a pinch of salt if needed. If it’s too thick for your taste, add 1/4-1/2 cup of water to thin it out.
- Pour into a clean jar/bottle with an airtight lid.
TIPS AND TRICKS
- I like to use Whole Cashews rather than pieces because they’re usually the best quality and fresh tasting. If the cashews are lower quality, they tend to leave an aftertaste.
- The cashews might not completely break down if you don’t use a high-speed blender and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more.
- If you want to spice it up a little, add a pinch of cinnamon, ginger, nutmeg or cardamom to the recipe. Just a pinch or it will be overpowering.
- For a coffee creamer consistency, use 2 cups of water instead of the full amount. If it’s too thick, just add a little water at a time until you’ve reached your desired consistency.
DO I HAVE TO SOAK THE CASHEWS?
Well, technically, if you own a quality high-speed blender, you don’t have to. However, I still feel I get smoother results if I soak the nuts first.
HOW LONG WILL NUT MILK LAST?
Nut milk will last in the fridge for 4-6 days as long as it’s in a clean container with an airtight lid. I recommend storing it on a refrigerator shelf towards the back and not on the door. There are too many temperature changes on the fridge door which can make your nut milk spoil.
CAN I USE ALMONDS?
Yes, you can use almonds, but you’ll need to soak them overnight and strain the milk through a nut milk bag or a Fine-Mesh Strainer. You can save the pulp to make these Chocolate Chip Bars or many other delicious recipes. It freezes really well, too.
Macadamia nuts work really well too and they yield a neutral flavor. You’ll only have to soak them for 4-6 hours, but you’ll still want to pour the milk through a strainer for super-smooth results. If you like chocolate and hazelnuts, then you should try my Chocolate Hazelnut Milk. It’s heavenly!
RECIPES TO ENJOY WITH NUT MILK:
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If you make this Cashew Milk recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
How to Make Cashew Milk
- Drain and rinse the soaked cashews. Discard soaking water.
- Place cashews in a high-powered blender along with the water, maple syrup, vanilla, and salt. Blend on high until completely smooth for about 1-2 minutes.
- Taste and add more sweetener or a pinch of salt if needed. If it's too thick for your taste, add 1/4-1/2 cup of water to thin it out.
- No need to strain, just pour into a clean jar/bottle with an airtight lid. Store in the fridge for 3-4 days.
Useful Tools To make This Recipe