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Creamy Cashew Milk Recipe

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4.1 from 15 reviews

This homemade cashew milk recipe is a creamy, dairy-free alternative to traditional milk, made from raw cashews, water, and natural sweeteners. Perfect for smoothies, coffee, or drinking on its own, it’s easy to prepare with minimal ingredients and a blender.

Ingredients

Cashew Milk Ingredients

  • 1 cup raw cashews
  • 4 cups filtered water
  • Pinch of sea salt
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 Medjool dates (soaked in water for 30 minutes)
  • Pinch of ground cinnamon

Instructions

  1. Soak Cashews: In a medium bowl, add the raw cashews and cover them with about 2 cups of water. Allow to soak for at least 30 minutes to soften the nuts, making them easier to blend and resulting in a creamier milk.
  2. Drain and Rinse: After soaking, drain the cashews and rinse them well under running water to remove any residue and reduce bitterness.
  3. Prepare for Blending: In a high-speed blender, combine the soaked cashews, 4 cups of filtered water, and a pinch of sea salt. Add the maple syrup, vanilla extract, soaked Medjool dates, and a pinch of ground cinnamon to enhance the flavor and sweetness of the milk.
  4. Blend: Blend all ingredients on high speed for about 1 minute until the mixture is completely smooth and creamy. This ensures a well-incorporated, silky texture without any nut chunks.
  5. Optional Strain: For an even smoother milk, you may choose to strain the blended cashew milk through a nut milk bag or fine mesh sieve, though this step is optional as cashew milk blends very smoothly.

Notes

  • Soaking time can be extended to 4 hours or overnight for an even creamier texture.
  • Use filtered or purified water for the best taste.
  • Store cashew milk in a sealed container in the refrigerator for up to 4 days.
  • Shake well before each use as natural separation may occur.
  • Adjust sweetness and flavorings to your preference.