If you’ve ever tried making nut milk at home, you know it’s incredibly easy and a great way to have fresh, preservative-free milk alternatives. But if you’ve never tried cashew milk recipe, you’re in for a treat! Cashew milk is one of the creamiest, richest, and most versatile dairy-free options out there. I remember the first time I made it, I was blown away by how smooth and velvety it was compared to other nut milks I’d tried. And the best part? It’s made with just a handful of ingredients that you probably already have in your pantry.
Whether you’re vegan, lactose-intolerant, or simply looking to add more plant-based options to your diet, cashew milk is an amazing choice. It works beautifully in everything from smoothies and coffee to baking and cooking, and it’s so easy to make at home! Plus, homemade cashew milk is free from the preservatives and added sugars that you often find in store-bought versions.
In this recipe, I’ll guide you through making cashew milk from scratch. It’s a quick and simple process that will leave you with fresh, creamy milk that can be used in all your favorite recipes.
Table of contents
Why Cashew Milk is a Game-Changer
What makes this cashew milk recipe so special? First and foremost, it’s the natural creaminess of cashews. Unlike almonds or other nuts, cashews are inherently rich and smooth, which means you won’t need to strain the milk afterward. This makes the process super easy and mess-free. Simply soak the cashews, blend them with water, and voilà! You have a silky-smooth cashew milk ready to use.
Another reason this recipe works is because it’s incredibly customizable. You can adjust the sweetness by adding a bit of maple syrup or honey, or leave it unsweetened for a more neutral flavor. Plus, if you prefer a thicker or thinner consistency, you can adjust the water-to-cashew ratio to suit your needs. The flexibility makes it a great base for all kinds of recipes, from smoothies to baking.
Cashew milk is also a great option for those who are lactose intolerant or following a vegan or dairy-free diet. It’s rich in healthy fats, magnesium, and other essential nutrients, making it not just a delicious choice, but a nutritious one too.
Recipe Card
Cashew Milk Recipe
Cuisine: WorldwideDifficulty: Easy4
servings10
minutes4
hours300
kcalThis cashew milk recipe is a smooth and creamy alternative to traditional dairy milk. It’s easy to make at home, requires just a few ingredients, and is naturally sweet, nutty, and full of flavor. Great for drinking on its own, in smoothies, or as a base for recipes with cashew milk, it’s a versatile addition to your kitchen!
Ingredients
1 cup raw cashews
4 cups water (plus extra for soaking)
1-2 tbsp maple syrup or honey (optional, for sweetness)
1/2 tsp vanilla extract (optional, for flavor)
A pinch of sea salt (optional)
Directions
- Soak the Cashews:Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight for best results. This softens the nuts and makes them easier to blend.
- Drain and Rinse:After soaking, drain and rinse the cashews under cold water.
- Blend:Add the soaked cashews, 4 cups of fresh water, sweetener (if using), vanilla extract, and salt to a blender. Blend on high speed for 2-3 minutes until smooth and creamy.
- Serve or Store:Pour the cashew milk into a glass bottle or jar. Store it in the refrigerator for up to 4 days. Shake well before serving.
Notes
- No Straining Needed: Cashew milk doesn’t need to be strained, making it less wasteful and easier than other nut milks.
- Adjust Sweetness: Feel free to adjust the amount of sweetener to your taste or omit it altogether.
Storage Tip: Always keep your cashew milk refrigerated and give it a good shake before each use.
Tips for the smoothest Cashew Milk Recipe
- Use High-Quality Cashews: Make sure the cashews are raw, fresh, and not salted or roasted. This ensures a clean, pure flavor.
- Soak the Cashews: To get the smoothest texture, soak your cashews in water for at least 4 hours or overnight. If you’re in a pinch, you can use the quick method, pour boiling water over the cashews and let them sit for 15-20 minutes. Soaking helps soften the cashews, ensuring a silky consistency when blended.
- Experiment with Flavors: You can add cinnamon, cocoa powder, or even turmeric to create different flavored variations.
- Water Ratio: Adjust the water for a thinner or creamier consistency, depending on your preference.
- Storage Tips: Store your homemade cashew milk in an airtight container in the fridge for up to 3-4 days. Give it a good shake before each use as it may naturally separate over time.
Variants of the Cashew Milk Recipe
1. Sweetened Cashew Milk
If you have a sweet tooth or plan to use your cashew milk in desserts or morning smoothies, you can easily sweeten it. Add 1-2 tablespoons of maple syrup, honey, or agave syrup to the blended cashew milk for a light sweetness. You can also throw in a splash of vanilla extract or a pinch of cinnamon for a cozy, warm flavor.
2. Unsweetened Cashew Milk
For those who prefer a more neutral, less sweet taste, unsweetened cashew milk is the way to go. This version is perfect for savory dishes like soups and sauces, where you want the creaminess of the milk without any added sweetness. Simply skip the sweeteners and enjoy the natural nutty flavor of the cashews.
3. Cashew Chocolate Milk
If you’re craving a decadent treat, chocolate cashew milk is a fantastic option. Add 1-2 tablespoons of unsweetened cocoa powder along with a sweetener of your choice and blend until smooth. This version is great for an afternoon pick-me-up or a fun addition to your morning coffee. You can even make a dairy-free version of hot chocolate by warming it up with a bit of cinnamon.
4. Cashew Coconut Milk
For a tropical twist, blend your cashew milk with coconut. Add ¼ cup of shredded coconut during the blending process, and you’ll get a creamy coconut-flavored cashew milk. This version works wonderfully in smoothies, tropical desserts, or even as a milk substitute for coconut-flavored baked goods.
FAQs
It’s best to use raw cashews because they provide a neutral, creamy flavor. Roasted cashews will add a different taste, which may not be ideal for milk.
Yes, cashew milk can be used as a substitute for dairy milk in most cooking and baking recipes. It’s especially good in soups, sauces, and desserts.
Yes, you can freeze cashew milk. However, it might separate when thawed. Just give it a good shake or blend it again for a smooth consistency.
You won’t have any pulp leftover since this milk doesn’t need straining, but if you ever have extra blended cashew, use it in smoothies, soups, or as a creamy addition to pasta sauces.
Final Thoughts
There you have it, the perfect homemade cashew milk recipe! Whether you’re looking for a dairy-free alternative, a creamy addition to your smoothies, or just a refreshing drink to enjoy on its own, this cashew milk will satisfy all your cravings. It’s quick to make, fully customizable, and free from preservatives, so you know exactly what’s going into your body.
If you want to try the cashew milk with another flavor, I suggest to try the copycat of Starbucks Matcha Latte Recipe! and if you would like a snack to accompany your drink, check out the Date Bar Recipe!
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