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Homemade Cashew Milk
Course: Featured Recipes, RecipesServings4
servingsBlending time2
minutesCalories94
kcalDid you know homemade cashew milk is creamy, delicious and better than most store-bought dairy-free milk beverages? Did you know making homemade cashew milk is so easy and so satisfying and so magical given what you put in and what you get out? We absolutely love making homemade almond milk. The only nuisance is straining it after blending (and then finding a way to use the pulp after). And if there’s anything we like around here, it’s easiness. hew milk recipe, you still get the creamy beverage, but with one less step. Great in cereal, as a creamer for coffee, or straight from the old fashioned milk bottle.It’s frothy and creamy dairy-free nut milk with a touch of natural sweetness. There’s not much more we can say about this simple recipe other than “yum”.
Ingredients
2/3 cup raw cashews
2 cups filtered water
2 pitted dates (optional, for sweetness)
1/4 teaspoon ground cinnamon (optional, for flavor)
Pinch of sea salt (optional, enhances flavor)
Directions
- Optional soaking step: If desired, soak cashews in water for 4-6 hours or overnight. This can improve digestibility and create a creamier texture, but is not required with a high-powered blender like a Vitamix.
- Drain and rinse cashews if soaked.
- Add cashews, filtered water, dates (if using), cinnamon (if using), and salt (if using) to container.
- Ramp from variable speed 1 to 10.
- Blend for 40 seconds.
- Pour into storage container, cap with lid and keep refrigerated for up to 4 days.
- Shake well before serving, as separation is natural.
Notes
- Flavor variations: Consider Vanilla: Add 1/2 teaspoon vanilla extract. Chocolate: Add 1 tablespoon cocoa powder and an extra date. Matcha: Add 1 teaspoon matcha powder. Berry: Blend with 1/4 cup fresh or frozen berries.
- Creamier version: Use a 1:2 ratio of cashews to water instead of 1:3
- Use in: Coffee, tea, smoothies, cereal, oatmeal, or baking recipes.
- Straining: No straining required – cashews blend completely smooth
- Before use: Shake before use as natural separation occurs
Thank you chef
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6 responses to “Homemade Cashew Milk”
After reading your notes about soaking, I thought I’d soak for a little while…I, too, wanted instant milk…so I poured boiling water over nuts and let them sit around 15 min tops…rinsed and made a lushious 20 oz of milk I can use for my cereal and cooking and whatever! You’re so right….it beats store bought milk and I love that it’s totally unadulterated. Jazzed up with spices and dates it would make a great NOEGG Eggnog!
Would be an excellent base for a nog!
Oh my goodness. I’m never buying store bought milk again. Frothy, creamy and versatile. I just made my second batch, this time I made chocolate cashew milk by adding Organic Cacao Nibs.
I drink as is or use for my smoothies, I will be using for everything that uses milk. I used to buy, but my version is tastier and more economical.
Side note: I’m loving my Vitamix that I purchased earlier this year.
Chocolate cashew milk sounds outrageously good!
💕Love! Tired of DF milk prices going up—coconut creamer up to $20/gallon! I use almond milk for tea/cereal, but looking for a creamier alternative to almond for coffee/tea. The 20 oz. container is a great way for me to take to work/convenient to make/store/pour! Small batches is great to keep fresh. Glad to not have to store commercial containers in pantry and refrigerator! Tested in Magic Bullet & you’d have to strain, but Vitamix eliminates that step with cashews!
Yes! We absolutely love using the Vitamix to make our cashew milk for coffee creamer. The no straining is such a bonus!
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