This homemade Cashew Milk is creamy, wholesome, and easy to blend together without the need for straining. Enjoy in smoothies, granola, or oatmeal!
I love me some homemade Almond Milk, but have you ever tried making Cashew Milk? What’s great about it is that it’s one of the easiest nut milks to make because it doesn’t require any straining. It blends up nice and smooth! It can also be pretty cost effective. Store bought nut milks can be pricey, whereas this recipe yields about 1.5 litres. Plus, you avoid the thickeners, emulsifiers, and sweeteners that are often added to store-bought nut milks. Homemade nut milks are so fresh and wholesome.
Whether you’re dairy-free or just enjoy incorporating more plant-based recipes into your life, this cashew milk is a wonderful addition to the diet. It’s wholesome, rich in the healthy omega-9 monounsaturated fat “oleic acid” (which is great for cardiovascular health); vitamins E and K, and minerals like potassium.
The way I’ve been enjoying this cashew milk is in our morning smoothies. I’ve also been loving it with some homemade granola.
Curious about calcium and the best non-dairy sources of it? Read my post here all about this important topic.
How to Make Cashew Milk
To make cashew milk, all you need are raw, unsalted cashews and water.
- 1 cup raw, unsalted cashews
- 5-6 cups water
If you’d like, you can get fancy with a few optional add-ons such as 1-2 tbsp maple syrup, 1-2 pitted dates, 2 tbsp cacao powder, or 1 tsp vanilla extract.
First, soak your cashews overnight or a few hours. You can do this by submerging them in a bowl of water. They’ll expand as they soak, with 1 cup of raw cashews yielding about 2 cups once soaked. Drain and rinse them, then simply add them to your blender with the 5-6 cups of water until smooth and creamy. You can use more or less water for varying flavour and consistency.
Creamy Cashew Milk
An easy dairy-free cashew milk recipe made with two simple ingredients.
- 1 cup raw, unsalted cashews (soaked overnight or a few hours; yielding 2 cups once expanded)
- 5-6 cups water (adjust to desired consistency and flavour)
- *optional: 1-2 tbsp maple syrup, 1-2 pitted dates, 2 tbsp cacao powder, or 1 tsp vanilla extract
Soak cashews overnight or a few hours. You can do this by submerging them in a bowl of water. They'll expand as they soak, with 1 cup of raw cashews yielding about 2 cups once soaked.
Drain and rinse soaked cashews, then add to blender with 5-6 cups of water and any add-ons like cacao powder, maple syrup, or vanilla extract (optional).
Blend on high until smooth and creamy, about 30-60 seconds.
Store in airtight jar in refrigerator for 2-3 days.
I’d love to see your delicious cashew milk creations! Tag me in your photos on Instagram @meghanlivingstone, or leave me a comment below.