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.
How to Make Cashew Milk
Making cashew milk at home is so quick and easy! First, for the best flavor start with one cup of raw unsalted cashews (not roasted).
Then soak them in water to help your blender make the milk nice and creamy. This also helps with nutrient absorption once consumed. 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. I include both methods in the recipe card at the end of this post. Read more about How (and Why!) to Soak Cashews.
Next, drain the soaked cashews and rinse them off with water. Place the soaked cashews in a high-speed 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. If you do not have a high speed blender you will need to strain the milk after with a nut-milk bag or use a fine mesh strainer over a large bowl.
You could just do cashews and water to keep the milk totally plain, unflavored and unsweetened (this unsweetened version would be Whole30 compliant). 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. Or, if you are in a rush, replace some of the water with ice toward the end of the blending process.
This recipe yields five cups of milk. You can enjoy the milk for up to four days.
All About Cashews
Here, we use cashew nuts for a neutral creamy texture. Cashews contain heart healthy monounsaturated fats. Studies show that when you replace saturated fats such as heavy cream and cheese with healthier monounsaturated fats such as cashews you may lower your risk of cardiovascular disease. And, eating cashews may help to lower total and LDL cholesterol levels, lower insulin levels and maintain weight.
Cashews are high in plant-based protein and give an awesome creamy texture to plant-based milk. Plus, they have less fiber than other nuts and when you blend them there is no pulp. So, you don’t have to strain the milk after it is blended. Less waste and less mess!
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.
This recipe is gluten-free, raw, paleo, 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.
This is my favorite recipe for easy homemade cashew milk. You can flavor it with cinnamon, cocoa powder, vanilla or even almond extract. I lightly sweetened it with Medjool dates but you can also use maple syrup or maple sugar.
- 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 an airtight storage container and place in your refrigerator for up to four days (it will start to sour after day four). Enjoy well chilled. Shake before serving as the cashew milk will naturally separate after storing. This recipe yields five 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 four hours or preferably overnight. Drain the soaking water and rinse the soaked cashews well before using. For a fast soaking method, soak in boiling water for 1-2 hours (the longer the better). Drain and rinse before using. Soaked cashews will measure more since they absorb the soaking water and swell once soaked. The recipe above uses measurements for the pre-soaked cashews. Learn more about How (and Why!) to Soak Cashews in this post.
** For a creamier milk use less water. If making coffee creamer use 2 cups of water for 1 cup of raw cashews.
*** 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.
For chocolate cashew milk add 2-3 tablespoons unsweetened cocoa powder. I typically add more sweetener when I add cocoa powder (~2-3 tablespoons more of maple syrup or 1-2 extra dates).
- Prep Time: 3 mins
- Category: Drink
Keywords: homemade cashew milk