Cashew Milk Recipe (10 Mins)

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❤️ Why you’ll love it

I am absolutely in love with the simplicity of this cashew milk recipe. It is a versatile plant-based milk that you can use in a variety of ways, from adding creamy texture to your morning coffee to making the most delicious vegan desserts.

What makes this recipe special is the different methods you can use to make it. Whether you have a high-speed blender, a regular blender, or even a slow juicer, you can find a method that works for you. Plus, the quick 2-minute cashew milk is a total lifesaver when you are short on time but still want to enjoy some homemade milk.

Using only two ingredients, cashews, and water, this recipe is as pure and natural as it gets. There are no added preservatives or chemicals, making it a healthy and wholesome alternative to store-bought non-dairy milk. Plus, the optional maple syrup and vanilla extract add a touch of natural sweetness that takes the flavor to the next level.

🧾 Key ingredients

Making homemade cashew milk is incredibly simple, and you only need a few basic ingredients, most of which you probably already have in your kitchen.

Cashew nuts are the star of this recipe. They provide a rich, creamy base for the milk. You can use between ½ to 1 cup of cashews, depending on how creamy you want your milk to be. If you want creamier milk or plan to use it for a coffee creamer, I suggest using 1 cup of cashews. If you want to use cashew milk in smoothies, baked goods, or over cereals, ½ cup will be enough.

Fresh water is used to thin out the cashews and achieve the desired consistency. You can use 4 cups of fresh water for a classic cashew milk recipe. If you are making the quickest version, you can use just 2 cups of fresh water.

Maple syrup and vanilla extract are optional ingredients but highly recommended. They add a touch of sweetness and a lovely flavor that complements the cashews.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this cashew milk, the most important piece of equipment you will need is a good quality blender. I recommend using a Vitamix, as it is incredibly efficient at breaking down the cashews and turning them into smooth, creamy milk.

👩‍🍳 Instructions

Preparing the ingredients

Soak the cashew nuts in hot water for five minutes, then drain and discard the soaking water.

Making cashew milk

STEP 1
For classic cashew milk using a Vitamix, add the soaked cashew nuts to the blender with two cups of fresh water. Blend for two minutes. Then, add optional ingredients like maple syrup, vanilla extract, and a pinch of salt. Blend until smooth. There is no need for straining, as the cashew milk is ready to use.

STEP 2
For classic cashew milk using a regular blender, add the soaked cashew nuts to the blender with one cup of water. Blend until smooth. Then, add the remaining three cups of water to the blender and blend again for two minutes until the mixture is smooth, creamy, and frothy.

STEP 3
If you need to strain the cashew milk, place a nut milk bag in a large bowl and pour the milk from the blender into the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid. Squeeze the bag from the top to the bottom a few times to strain the milk.

STEP 4
For quick cashew milk, add cashew butter and fresh water to your blender. Blend for two minutes until the mixture is smooth and creamy. There is no need for straining, and the cashew milk is ready to use.

STEP 5
For those using a slow juicer, close the anti-drip plug on the juicer. Add half a cup of soaked cashews and half a cup of water. Wait for a minute to allow the juicer to extract as much milk as possible. Then, add another half cup of soaked cashews and another half cup of water. After the juicer has done its job, open the anti-drip plug to allow the milk to flow into the juice.

💡 Expert tip

If you are short on time and need to soften your cashews quickly instead of soaking them overnight, pour boiling water over the nuts in a heat-resistant bowl. The cashews will be soft and ready to use in just 5 minutes.

🔄 Variations

Try adding a touch of vanilla with this cashew milk recipe. I like to put in a teaspoon of vanilla extract. This adds a lovely aroma and a hint of sweetness without overpowering the natural flavor of the cashews.

If you are a fan of stronger flavors, consider adding some cocoa powder. It gives you a refreshing chocolate version of this creamy milk. You can use it in your baking, oatmeal, or enjoy it on its own.

Another great option is to make a sweetened version with dates or maple syrup. This will give your cashew milk a natural sweetness and a unique flavor. It’s perfect for drinking on its own or adding to your morning cereal or coffee.

🥣 Serving ideas

This homemade cashew milk is a versatile, delicious dairy-free option for a number of recipes. I love using it in my morning coffee for a creamy latte or cappuccino.

It is also a great addition to smoothies. The natural sweetness of the cashews adds a delicious flavor to any fruit or vegetable smoothie.

And of course, it is perfect for baking. Use it in place of dairy milk in your favorite recipes for cookies, cupcakes, and cakes. I love using it in my vegan shortbread cookies and my vegan blueberry lemon muffins.

You can also use it to make vegan ranch dip or vegan alfredo sauce for a delicious and healthy alternative to traditional dairy-based sauces.

❄️ Storing tips

When it comes to storing your homemade cashew milk, it is essential to remember that it does not have the same preservatives as store-bought options. Therefore, it is best to consume it within a few days for the best quality.

To store, allow the cashew milk to cool completely before transferring it to an airtight container. You can then place it in the refrigerator, where it should stay fresh and delicious for about three to five days. I do not recommend keeping it at room temperature, as this can cause it to spoil more quickly.

You can also freeze homemade cashew milk if you know you will not be able to consume it all within a few days. I like to freeze it in ice cube trays so that I can thaw small amounts at a time. This is especially convenient for use in recipes that call for a small amount of milk. Just be sure to give it a good shake or blend it again after it thaws, as the texture can change during the freezing and thawing.

🤔 FAQs

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