We’re almond milk junkies over here. We buy a few cartons of unsweetened vanilla almond milk regularly. I’ve dabbled with pecan milk (omg so good), hemp milk, and have even bought some non-dairy creamers from the store to test out. As much as I love milk, I’m a girl that likes options.
I’ve made nut milks here and there, but I’ve honestly always dreaded it because it’s so messy. I used to use a cheese cloth to drain out the pulp. I knew that nut milk bags existed, but always thought they were a little too advanced for me (they’re not).
Also, I don’t know why cashew milk isn’t more accessible! It’s SO creamy, milky white, and thick! I used it in my afternoon coffee and didn’t miss my half & half at all!! That’s saying a lot, people.
Ingredients for Homemade Cashew Milk:
- Raw Cashews
- Agave Nectar – honey, maple syrup, or a pitted date also work
- Vanilla Extract
- Pinch of Salt
How to make Homemade Cashew Milk:
First, soak your raw cashews overnight. This is shockingly important, and a necessary step in making your own cashew milk. I just popped them in a mason jar filled with water and let them hang out in my fridge until the next day when I was ready to use them.
When your cashews are ready, drain and discard the liquid that they were soaking in. Place the soaked cashews in your blender along with 6 cups of filtered water.
Blend until everything is completely liquid and combined.
Store in the fridge in an airtight container to chill.
No straining required!
The best part about cashew milk is it doesn’t produce too much pulp which means you don’t need to strain it! Just make sure to soak your cashews beforehand to maximize creaminess!
Cashew Milk Flavor Options:
Vanilla. Add maple syrup/agave/honey/pitted date, vanilla, and sea salt to the blender along with the cashews and water.
Chocolate. Add maple syrup/agave/honey/pitted date, cocoa powder, and sea salt to the blender along with the cashews and water.
How long does it last?
Cashew milk lasts for about five days in your fridge but I think it’s best in the first few days. If any separation occurs, just give the jar a shake before you pour a glass.
More nut & seed milk recipes:
- How to Make Oat Milk
- Chocolate Oat Milk
- Creamy Chocolate Flax Milk
- Almond Cashew Chocolate Milk
- How to Make Pumpkin Seed Milk
- Peanut Butter Hemp Milk
- Homemade Pecan Milk
- 2 cups raw cashews
- 6 cups filtered water + more for soaking the cashews
- 2 tablespoons agave nectar (honey or maple syrup works and is optional)
- splash of vanilla extract (optional)
- pinch of sea salt (optional)
- First, place your cashews in a jar with a lid, fill it with water, and let them soak overnight in your fridge.
- When your cashews are ready, drain and discard the liquid that they were soaking in.
- Place the soaked cashews in your blender along with 6 cups of filtered water.
- If you’re making the sweetened vanilla version, add the agave (maple syrup or honey works too) and vanilla now.
- If you want unsweetened, just leave out the agave and sea salt.
- Blend until everything is completely liquid and combined.
- Store your homemade cashew milk in an airtight container in your fridge until you’re ready to drink it.
- The milk may separate, just give it a shake when you’re ready to drink up!
- Serving Size: 2/3 cup
- Calories: 213
- Sugar: 5.8g
- Sodium: 69mg
- Fat: 15.9g
- Saturated Fat: 3.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15.3g
- Fiber: 1g
- Protein: 5.2g
- Cholesterol: 0mg