Cashew milk is creamy, zero waste, and nutritious. This recipe for homemade cashew milk will change your milk game forever. It is one of the easiest milks to make, and takes a couple of minutes. There is no straining, no mess, and only uses a few ingredients.
I love making this milk in small batches, and keeping it in the fridge for a few days. Cashew milk is loaded with vitamins, minerals, and healthy fats. It tastes so good in smoothies, coffee and even on its own. The only prep work required is soaking the cashews in some water for at least four hours. This makes the cashews plump up, giving you the creamiest milk ever. Other nut milks require straining, but this cashew milk recipe needs none of that, making it creamy, straight forward and hassle free.
For this recipe, use raw cashews that have not been salted. You can add more water to this based on desired consistency.
Homemade Cashew Milk
Prep Time: 1 min Total Time: 3 mins Yield: 2 - 3 cups
1/2 cup cashew nuts
2 cups water
1 medjool date
1/8 teaspoon vanilla extract
pinch of salt
Soak the cashew nuts for at least four hours, otherwise overnight in a bowl of cold water.
Wash the cashews and put them in a blender with the water, one medjool date, vanilla extract and salt.
Run the blender on high speed for two minutes continuously.
Store in an air tight bottle in the fridge, and consume within four days.
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