Cashew milk is a creamy, dreamy alternative to dairy that’s surprisingly simple to make at home. With just 10 minutes of prep, you’ll have a silky-smooth milk that’s perfect for lattes, smoothies, or baking. Its naturally sweet, nutty flavor pairs beautifully with everything from morning coffee to evening desserts. Plus, it’s free from additives, making it a wholesome choice for your kitchen.
The texture is luxuriously rich, almost like a velvety cream, yet light enough to enjoy on its own. Cashew milk’s versatility shines in both sweet and savory dishes, adding a subtle depth of flavor. Whether you’re dairy-free or just curious, this quick recipe delivers a fresh, homemade option that’s as nourishing as it is delicious.
Simple Ingredients for Homemade Cashew Milk
- 1 cup (50oz/142g) raw unsalted cashews (soaked for creamier texture)
- 4 cups (32fl oz/900ml) filtered or purified water (plus extra for soaking)
- Optional add-ins: Vanilla extract, cinnamon, or sweeteners of choice
Step-by-Step Guide to Perfect Cashew Milk
- Soak the cashews: Place cashews in a bowl with 4 cups of water. Let soak for 8 hours at room temperature.
- Rinse the cashews: Drain the soaking water through a colander and rinse the cashews thoroughly under cold water.
- Blend: Transfer the soaked cashews and 4 cups of fresh water to a high-speed blender. Blend on high for 1-2 minutes until the mixture is creamy and foamy.
- Strain: Pour the blended mixture through a clean tea towel or nut bag into a bowl. Squeeze gently to extract all the milk.
- Store: Transfer the strained cashew milk to a glass jar, bottle, or pitcher. Refrigerate and use within 4-5 days.
- Customize: Add vanilla, cinnamon, or other flavors to taste before serving.
Flavor Boosters & Customizations
Take your cashew milk to the next level by adding a splash of vanilla extract, a sprinkle of cinnamon, or a drizzle of maple syrup for natural sweetness. For a chocolatey twist, blend in 1-2 tablespoons of cocoa powder or a handful of dates for a caramel-like flavor. Experiment with cardamom, nutmeg, or even a pinch of sea salt to create your signature blend!
Storage Tips for Freshness
Store your homemade cashew milk in a clean, airtight glass jar or bottle in the refrigerator. It stays fresh for 4-5 days, but give it a good shake before each use as natural separation may occur. For longer storage, freeze it in ice cube trays and thaw as needed—perfect for smoothies or recipes!
Time-Saving Hacks
Short on time? Soak your cashews in hot water for 1-2 hours instead of 8 hours to speed up the process. Alternatively, use a high-speed blender to skip straining altogether if you prefer a creamier, unstrained milk. Pre-soak and freeze cashews in batches for quick, ready-to-blend milk anytime!
Equipment Essentials
For the smoothest cashew milk, a high-speed blender like a Vitamix or Blendtec works best. If you’re straining, a nut milk bag or a clean tea towel is key for removing any pulp. Don’t forget a fine-mesh strainer for an extra-smooth finish and a glass jar for storage!
Common Questions Answered
Can I use roasted cashews? Stick to raw, unsalted cashews for the best flavor and creaminess. Why discard the soaking water? It removes natural enzyme inhibitors, making the milk easier to digest. Can I use this in recipes? Absolutely! It’s perfect for smoothies, coffee, baking, or even savory dishes like soups and sauces.
How to Make Cashew Milk
Ingredients
- 1 cup cashews raw unsalted
- 4 cups filtered or purified water
Instructions
- Soak your nuts in 4 cups of water (2 pints) for 8 hours at room temperature.
- Discard soaking water and rinse your nuts in a colander.
- Place soaked nuts and fresh new water in high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
- Strain milk through a clean tea towel or a nut bag and squeeze into a bowl.
- Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
- Feel free to add vanilla, cinnamon or other flavors to your milk.
