Easy Homemade Cashew Milk
This homemade cashew milk is ultra creamy, dairy-free, easy to make, and highly versatile! It’s a cheap alternative to store-bought nut milk but packs a punch in nutritional value. And the best part? You don’t have to strain it, which means nothing ends up wasted. Besides sipping it on its own, you can incorporate this plant-based nut milk into baked goods, blend it into smoothies, enhance oatmeal, or elevate your morning lattes to the next level!
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Why You’ll Love This Homemade Cashew Milk Recipe
Highly Nutritious Nut Milk – Not just a healthy alternative to dairy milk, the nutritional value of this cashew milk surpasses all the other nut milks out there. Cashews are low in sugar, fiber-rich, abundant in heart-healthy fats, and contain almost the same plant protein as cooked meat.
No Strain, No Waste – The cashews blend entirely into the water in a high-speed blender, resulting in super creamy cashew milk with zero leftover pulp. You don’t have to manually strain it like almond milk, which can still turn gritty in a high-powered blender.
Healthier and Cheaper Than Store-bought Nut Milk – This homemade nut milk is a healthy and cheaper alternative to store-bought cartons, which contain loads of stabilizers full of sugar, artificial flavours, thickeners, additives, and preservatives. Made with 100% clean ingredients, this homemade cashew milk recipe is better than anything off the shelf.
Super Versatile – No more holding back from recipes requiring milk to stay true to your vegan lifestyle. The creamy texture of cashew milk makes it a perfect addition to your morning coffee or tea, breakfast cereal or oatmeal, or vegan soup for added creaminess. Got a sweet tooth? It’s also an excellent base for puddings and ice creams.
Perfect for Lattes – This creamy cashew milk makes the most perfect lattes! Just mix with espresso, and enjoy hot or cold!
How to Make Creamy Cashew Milk
Soak If Needed
If you do not have a high-speed blender, soak the cashews in boiling water for 15 minutes to soften.
Blend
Add all ingredients to a high-speed blender and blend until smooth.
Recipe Tips for Homemade Cashew Milk
Use Raw Cashews: For the creamiest texture and best flavour, use raw cashews. Roasted cashews can alter the taste and may not blend as smoothly.
Soaking the Cashews: If you don’t have a high-speed blender, soak them in boiling water for 15 minutes to soften them. This helps blend them smoothly into a creamy consistency.
Sweetener Options: While the recipe calls for maple syrup, you can easily swap it out for your preferred sweetener. Agave syrup, honey (if not vegan), or a sugar substitute like stevia or monk fruit sweetener can be used instead.
Adding Flavors: Customize your cashew milk by adding flavours. A pinch of cinnamon or nutmeg can add a warm, spicy note. For a chocolate version, add a tablespoon of cocoa powder.
Storage: Store your homemade cashew milk in an airtight container in the refrigerator. It will stay fresh for 5 days. Always shake well before use, as it may separate the next day because of the absence of stabilizers.
More High Protein Vegan Drinks You May Love
Pumpkin Pie Protein Smoothie
Greena Colada Smoothie
Key Lime Pie Protein Shake
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Easy Homemade Cashew Milk
Ingredients
- 1 1/4 cup raw cashews
- 5 cups water
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Add all ingredients to a high-speed blender and blend until smooth.
- If you do not have a high-speed blender, soak the cashew in boiling water for 15 minutes to soften before blending.