Homemade cashew milk is one of my favorite plant milks. It is incredibly creamy, refreshing and has a mild flavor. This version is naturally sweetened with dates (or you can use maple syrup). The recipe could not be easier. Simply blend together the ingredients until smooth and creamy. No straining or fancy equipment is needed.
I use cashew milk in smoothies, cereal, granola, oatmeal, lattes, chia seed pudding or anywhere else you could use regular milk.
So let me break down the easy process for you. First start with one cup of raw unsalted cashews.
Then soak them in water to help your blender make the milk nice and creamy. You can do this overnight in a covered container stored in your refrigerator. Or, you can use my quick soak method which uses boiling water. This method takes about an hour although the longer you soak the better.
Next, drain the soaked cashews and rinse them off with water. Place them in your blender with fresh water. I use a ratio of 4 cups of water to 1 cup of cashews but if you want a creamier milk you can use less water.
You could just do cashews and water to keep the milk totally plain, unflavored and unsweetened. If you would like to sweeten it a bit I recommend using soaked dates or maple syrup. Start with a little sweetener. Then blend, taste and adjust the sweetness to your liking. I also like to add a touch of vanilla, cinnamon and a pinch of salt to flavor it a bit. All optional of course (but highly recommended).
Blend everything together on the highest speed for at least one minute (two minutes is ideal) until silky smooth.
Taste and adjust the sweetness and flavors as you see fit. That is the beauty of homemade plant milk, you can customize it completely to your liking.
The blending process will warm the milk slightly so I recommend pouring into milk bottles and chilling in your refrigerator before enjoying. This recipe yields 5 cups of milk. You can enjoy the milk for up to four days.
This recipe is gluten-free, raw, vegan, soy-free, refined sugar-free and peanut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see you enjoying your creations.Print
This is my favorite recipe for easy homemade cashew milk that is flavored with cinnamon and vanilla. I lightly sweetened it with dates but you can also use maple syrup instead.
- 1 cup raw unsalted cashews, soaked*
- 4 cups filtered water**
- 4 pitted dates, soaked (or sub 1–2 tablespoons maple syrup)***
- 1 teaspoon pure vanilla extract (optional)
- 1/8 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- Add soaked cashews, water, dates (or maple syrup), vanilla extract (if using), cinnamon (if using) and salt to a high speed blender and blend on the highest speed for 1-2 minutes until milky and creamy. Taste and add more sweetener, vanilla or cinnamon if desired. Blend again to incorporate well.
- Transfer the milk to a covered storage container and place in your refrigerator for 3-4 days (it will start to sour after that). Enjoy cold. Shake before serving as the cashew milk will naturally separate after storing. This recipe yields 5 cups of milk. A half batch can be made if desired.
*To soak the cashews, place one cup of raw cashews in a container and cover with water. Let them soak in a covered container in your refrigerator for at least 4 hours or preferably overnight. Drain and rinse before using. For a fast soaking method, soak in boiling water for 1-2 hours (the longer the better). Drain and rinse before using.
** For a creamier milk use less water.
*** You can soak the dates with the cashews if desired. They can also be soaked overnight in the same covered container or you can use the fast soaking method and use boiling water for 1-2 hours (the longer the better). Drain and rinse before using.
- Category: Drink