Creamy Cashew Milk

5 from 1 vote

Make homemade cashew milk in minutes. Just blend cashews and water for a creamy, refreshing, dairy-free alternative to regular milk. It's simple and delicious—try it!

Prep Time10

Cook Time0

Soaking4

Total Time4 10

Course: Drink

Cuisine: American

Servings: cups

Calories: 208kcal

Author: Love Keil

Equipment

Blender

Ingredients

1 cup cashews raw
3 cups filtered water plus more for soaking
2 tablespoons maple syrup for sweetness, or to taste
1 teaspoon vanilla extract or to taste
1 pinch sea salt or to taste

Instructions

Soak the Cashews: Begin by soaking the cashews in filtered water for at least 4 hours, or ideally overnight. This step softens the cashews and helps create a super creamy texture.
Drain and Rinse: After soaking, drain the cashews and rinse them under cold water to remove any residue.
Blend: Place the soaked cashews into a blender along with 3 cups of fresh water and the rest of the ingredients. Blend on high for about 2-3 minutes until the mixture is smooth and creamy. Enjoy your delicious creation with a cup of Pumpkin Spice Latte or Iced Protein Coffee or use it for baking!

Video

Notes

Soak the cashews in filtered water for at least 4 hours or overnight to soften them for a creamier texture.
Drain and rinse the soaked cashews under cold water to remove any remaining residue.
Use a high-speed blender for the best results; it helps achieve a smooth and creamy consistency.
Adjust the water for desired thickness.
Strain the blended mixture through a nut milk bag or fine mesh strainer for a silky texture, reserving the pulp for other uses like baking or smoothies.
Store the cashew milk in an airtight container in the refrigerator, where it will keep for up to 2-3 days.
Shake well before using, as natural separation can occur when the milk sits.
Experiment with different flavors by adding cocoa powder for chocolate milk or incorporating spices like cinnamon for a unique twist.

Nutrition