Cashew Milk

This homemade Cashew Milk is rich and creamy! It's super easy to make and you get to control the ingredients.  

Making your own plant-based milk is a no-brainer, especially when you read the labels on store-bought milks. By making your own vegan milk you get to control the consistency as well as how much sweetener goes into it.

The result is a sweet, creamy Cashew Milk you can not only feel good about drinking, but that tastes even better than store-bought.

Instructions

1. Soak raw cashews in water for at least 4 hours to soften them. This also helps with digestion. If you are in a hurry, you can also boil water and cover the cashews for 15 minutes or longer for a quick soak.
2. Drain cashews and mix with water, vanilla extract, salt, and maple syrup in a high speed blender or Nutribullet. If you have a high speed blender, you don't have to soak the cashews first (but you won't get the benefits for digestion). I made this in my Ninja blender when I didn't want to wait for them to soak, and they blended just fine. The milk will be a creamier consistency though if you soak them first.

Tips

• If you want a really thick consistency, start with less water, like if you want to use it as creamer for coffee.
• I like my cashew milk on the sweeter side, so I use the full 3 tablespoons of maple syrup. Start with less and see how you like it.
• If you are using this in a savory recipe, omit the maple syrup and the vanilla extract.
• Cashew milk will separate when stored in the refrigerator. Just give it a shake before using.

Storage

Since this is a homemade recipe without preservatives like store-bought, this recipe will last about 5 days in the fridge. If you don't think you'll use it up in time, you can freeze it in ice cube trays.

Frozen cashew milk will last several months.

Can It Be Heated?

Yes it can! Cashew milk heats up nicely for things like oatmeal or other recipes.

Other Plant-Based Milk Recipes

• Homemade Almond Milk
• Rice Milk
• Fruity Almond Milk
• Homemade Hemp Milk

Recipe

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📋 Recipe

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5 from 2 votes

Cashew Milk

This homemade Cashew Milk is rich and creamy! It's super easy to make and you get to control the ingredients. (vegan, gluten free)

Course Drinks

Cuisine American

Keyword cashew milk

Prep Time 5 minutes minutes

soaking time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 3

Calories 276kcal

Author Willow Moon

Cook ModePrevent your screen from going dark

Equipment

• ▢
  high speed blender

Ingredients

• ▢ 1 cup raw cashews
• ▢ 3 cups water
• ▢ 2-3 tablespoons maple syrup
• ▢ ½ teaspoon vanilla extract
• ▢ Pinch salt

Instructions

• ▢
  Soak cashews for at least 4 hours to soften them and for easier digestion. Drain water.*
• ▢
  Blend all ingredients in a high speed blender or Nutribullet until smooth and creamy.
• ▢
  Store in the fridge up to 5 days. You may need to shake the bottle before consuming.

Notes

*If you have a high speed blender and are in a hurry you can skip soaking the cashews. I have a Ninja blender and they blended no problem. You can also cover them with boiling water for 15 minutes or longer.

Nutrition

Calories: 276kcal | Carbohydrates: 22g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 315mg | Fiber: 1g | Sugar: 11g | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.