Homemade Cashew Milk is my favorite everyday dairy-free milk. It’s creamy, rich, so easy to make, and requires no straining! 2 ingredients are all you need to make this delicious plant-based milk alternative. Vegan and gluten-free!
Homemade cashew milk has become my new favorite plant-based beverage. It’s incredibly easy to make and requires absolutely no straining if you’re using a high-speed blender.
Cashews are excellent for making delicious plant-based milk. They have a mild sweetness and are super rich and creamy once blended. This is why they make an excellent sour cream, vegan queso, or creamy spinach artichoke dip.
If you are looking for a healthy non-dairy alternative that’s perfect for baking, adding to your coffee, or simply enjoying ice-cold with some delicious vegan peanut butter cookies, this is it!
Cashew milk not your thing? Check out my Homemade Almond Milk or Oat Milk.
🥛 Ingredients You’ll Need
Two simple ingredients are all that’s required to make homemade cashew milk. Here’s what you’ll need…
How To Make Cashew Milk
- Soak the cashews in hot water for 10-15 minutes.
- Place the cashews into a high-powered blender along with all the other ingredients. Blend on high for 1-2 minutes or until the cashew milk is smooth and creamy. If you don’t have a high-powered blender you may have to use a fine-mesh strainer after blending.
- Pour the cashew milk into a glass storage container and place it in the fridge.
You can drink cashew milk straight or use it in any recipe like you would any other non-dairy or dairy milk.
How Long Does Cashew Milk Last
Homemade cashew milk will keep for up to 3 days in the fridge. I like using these glass milk bottles. It’s best if used in the first 1-2 days.
It also freezes well. You simply make a batch, pour it into ice cube trays or other freezer-safe containers, and store it for future use.
💭 Top Tips
- Use a high-speed blender to get the cashews perfectly smooth so you don’t have to strain them: I use Vitamix.
- Sometimes cashew milk separates. All you need to do is just give it a shake.
- I prefer making cashew milk with just cashews and water. If you want to sweeten it you can use dates or maple syrup.
- If using cashew milk in a savory recipe don’t sweeten it. If making sweeter recipes like vegan blueberry pancakes or french toast casserole, sweetening the milk just a tad.
- You’ll want to use this milk pretty quick, within 3 days or it starts to sour. A half batch can be made as well.
- If you want thinner or thicker milk simply adjust the amount of water used when blending by about ¼ – ½ a cup. Make it work for you.
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How To Make Cashew Milk
- Prep Time: 10 mins.
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: How-Tos
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Description
Homemade Cashew Milk is my favorite everyday dairy-free milk. It’s creamy, rich, so easy to make, and requires no straining! 2 ingredients are all you need to make this delicious plant-based milk alternative. Vegan and gluten-free!
Ingredients
- 1 cup raw cashews (unsalted and not roasted)
- 4 cups filtered water
Optional
- 1 Tbsp maple syrup
- ½ tsp. vanilla
- ⅛ tsp. sea salt
Instructions
- Soak the cashews in hot water for 10-15 minutes.
- Place the cashews into a high-powered blender along with all the other ingredients. Blend on high for 1-2 minutes or until the cashew milk is smooth and creamy. If you don’t have a high-powered blender you may have to use a fine-mesh strainer after blending.
- Pour the cashew milk into a glass storage container and place it in the fridge.
Notes
Nutrition info does not include “optional” ingredients.
Use a high-speed blender to get the cashews perfectly smooth so you don’t have to strain them: I use Vitamix.
Sometimes cashew milk separates. All you need to do is just give it a shake.
I prefer making cashew milk with just cashews and water. If you want to sweeten it you can use dates or maple syrup.
If using cashew milk in a savory recipe don’t sweeten it. If making sweeter recipes like vegan blueberry pancakes or french toast casserole, sweetening the milk just a tad.
You’ll want to use this milk pretty quick, within 3 days or it starts to sour. A half batch can be made as well.
If you want thinner or thicker milk simply adjust the amount of water used when blending by about ¼ – ½ a cup. Make it work for you.
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 1.1 g
- Sodium: 7 mg
- Fat: 8.3 g
- Carbohydrates: 5.7 g
- Fiber: 0.6 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Keywords: homemade cashew milk, how to make cashew milk, non-dairy milk, vegan milk
Do you strain the cashews from the hot water and use filtered water to blend the cashews with?
Yes.
Hi Shane, In your cashew milk recipe, you write that the milk will sour if not used within a few days. Do you have a recipe to take this sour cashew milk and turn it into a spreadable cream cheese to which one can add fresh chives, for example? Or would the cream cheese be made by fermenting fresh cashew milk by hanging it in cheesecloth to dry out after adding a sour agent, and which agent works? Thanks, Emily
★★★★★
Not yet. But, that is a great idea:)
Shane, how long will it last if frozen? Thanks!
Hi, Rebekah! You simply make a batch, pour it into ice cube trays or other freezer-safe containers, and store it for future use. It should be good for at least 2-3 months.
★★★★★
Homemade Cashew Milk is my favorite everyday dairy-free milk. It’s creamy, rich, so easy to make, and requires no straining! 2 ingredients are all you need to make this delicious plant-based milk alternative. Vegan and gluten-free!
★★★★★