Homemade cashew mink is easy to make and only requires a few ingredients and a blender. You can make plain cashew milk, or sweetened creamy cashew milk with sweeteners like dates or maple syrup.
Cashew milk is one of the creamiest types milks you will ever try! It’s amazing alone, or used in cereal or as a creamer in coffee. Whether you’re looking to expand your milk choices or need a dairy-free alternative to cow’s milk, this homemade creamy milk is a great choice!
Homemade Cashew Milk Recipe
Here’s a step-by-step guide to crafting your own cashew milk:
Step one: You will need approximately one cup of raw cashews. Start by soaking the cashews in two cups of water for at least four hours or overnight. After soaking, remove the water and rinse the cashews with fresh water.
Step two: Once the cashews are soaked you can now make cashew milk. Add the soaked cashews into a high-powered blender. Then add in four cups of filleted water and optional dates and a pinch of salt.
Step three: Blend the cashews and water on high for 1-2 minutes, or until smooth and creamy. Pour this delicious cashew milk into a glass storage container or mason jar and refrigerate. Unlike homemade almond milk, cashew milk does not require straining. However, if you prefer to strain your milk you may do so with a cheese cloth or nut milk bag. Remove the cashew pulp and discard or make cashew flour out of it by drying it in the oven or dehydrator. Store in the refrigerator for up to a week.
This homemade version is so easy to make and is cheaper than purchases from the grocery store! The best part, is that you can add other flavors to enhance this delicious beverage.
Use this base recipe to make you own nut milk flavored! Here are some of my favorites:
- Vanilla Cashew Milk: Add a teaspoon of vanilla extract to this vegan milk to create a sweet vanilla flavored milk.
- Chocolate Cashew Nut Milk Recipe: Add 1-2 teaspoons of unsweetened cocoa powder to make chocolate milk.
- Maple Cashew Milk: This one is amazing in coffee! Use 1-2 tablespoons of maple syrup in place of the dates to create a sweet maple flavored non-dairy milk.
How To Use Cashew Milk
- Coffee Creamers: Use your homemade cashew milk as a creamer in coffee or in iced coffee.
- Dairy-free Milk Alternative: Use as a replacement for cow’s milk in cereal, smoothies, and milkshakes.
- Cooking: Use unsweetened cashew milk to make creamy sauces.
- Hot Drinks: Use cashew milk as a base for homemade hot chocolate or eggnog.
Other Homemade Nut Milks:
This milk can be stored in the refrigerator for approximately 5-7 days. It is advisable to consume it within this timeframe for the best taste and freshness. Give it a good shake before each use, as natural separation may occur.
Yes, you can freeze cashew milk. Pour the milk into freezer-safe containers, leaving some space at the top for expansion. Thaw the milk in the refrigerator when ready to use and give it a thorough shake to recombine any separation.
Yes, but you may need to run the motor for a while to make the milk. A high powered blender is recombined.
You can use whole, halved or chopped cashews to make cashew milk.
How To Make Cashew Milk
This easy recipe for homemade cashew milk is so simple and you don’t have to strain it like you do other nut milks! This dairy-free alternative is a great substitute for almond milk and other plant-based milks.
- Prep Time: 8 hours
- Total Time: 8 Hours
- Yield: 4 cup 1x
- Category: Beverages
- Method: Blender
- Cuisine: American
- 1 cup of cashews
- 4 cups filtered water (Use less for a thicker, creamy texture)
- Optional: 1 teaspoon vanilla extract, 2-4 dates, and a pinch of sea salt.
Soak the cashews in two cups of water for at least four hours or overnight. After soaking, remove the water and rinse the cashews with fresh water.
Add the soaked cashews into a high speed blender. Then add in four cups of filleted water and optional dates and a pinch of salt.
Blend the cashews and water on high for 1-2 minutes, or until smooth and creamy.
Pour this delicious cashew milk into a glass storage container or mason jar and refrigerate. Store in the fridge for up to a week.
- Serving Size: 1/5 cup
- Calories: 90
- Fat: 7g
- Fiber: 1g
- Protein: 3g