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!
- 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.
Nutrition info does not include “optional” ingredients.
Sometimes cashew milk separates. All you need to do is just give it a shake.
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 1/4 – 1/2 a cup. Make it work for you.
- 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