Name: Homemade Cashew Milk
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup raw cashews (soaked at least 4 hours or overnight); 4 cups filtered water; 1/2 teaspoon organic vanilla extract (or 1/4 teaspoon organic vanilla powder); 1 tablespoon local raw honey (, maple syrup, or stevia, optional); pinch pink Himalayan salt (optional)

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How to make cashew milk the easy way—without having to strain it or use a nut milk bag! This is the fastest, easiest, and best-tasting way to make nut milk.

Homemade cashew nut milk

I have a cappuccino addiction. So when I first gave up dairy, I set out to find an alternative milk to make my morning cappuccino. I bought every version of dairy-free packaged milk I could find and did a taste test. I didn't like any of them. And they all had gums, thickeners, and other processed food ingredients that I avoid.

My second taste test included homemade almond milk, packaged almond milk (for reference), and homemade cashew milk. While the homemade almond milk tasted better than the packaged, the homemade cashew milk was the hands-down winner. The flavor was mild, creamy, and slightly sweet. Homemade cashew milk is my go-to dairy alternative.

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Here's what you'll need

The basic ingredients for cashew milk are just cashews—I use these organic raw cashews—and filtered water. From there, you can add a little bit of vanilla or sweetener of choice to taste. These days, I usually add ¼ teaspoon of vanilla extract and 2 teaspoons of local raw honey. For a lower carb flavored version, you can use vanilla stevia. Or if you're doing a Whole30, skip the flavoring and sweetener for a plain unsweetened version.

The best thing about making cashew milk is making it with a Vitamix doesn't require straining it through a nut milk bag, so it's much easier and faster than making almond milk.

The key is to soak the cashews overnight so they are very soft when you blend them. Then blend on high for 2 full minutes in the Vitamix. This makes the cashew milk smooth and creamy.

Pour it into a glass pitcher with a lid and refrigerate until chilled. Because there are no gums or stabilizers in this homemade nut milk, you'll need to whisk it or shake it before using it. (I like this wide-mouth pitcher with a lid that makes it easy to whisk before pouring.)

Homemade cashew milk and almond butter chocolate chip cookies

You can use this milk to make your favorite coffee drinks. It will froth up perfectly for a latte or cappuccino with a milk frother. Use it in recipes or on paleo granola, or just enjoy it by the glass. Homemade cashew milk is perfect with your favorite cookies - like these quick and easy almond butter chocolate chip cookies.

More recipes with cashew milk

Print Recipe

5 from 1 vote

Homemade Cashew Milk

Homemade cashew milk tastes so much better than store-bought. Here's the easy way to make it.

Prep Time10 mins

Total Time10 mins

Course: Drinks

Cuisine: American

Keyword: Cashew milk, Vitamix

Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30

Servings: servings

Calories: 157kcal

Author: Lisa Wells

Ingredients

1 cup raw cashews soaked at least 4 hours or overnight
4 cups filtered water
½ teaspoon organic vanilla extract or ¼ teaspoon organic vanilla powder
1 tablespoon local raw honey , maple syrup, or stevia, optional
pinch pink Himalayan salt optional

Instructions

Rinse and drain the soaked cashews.
Add cashews, 4 cups filtered water, vanilla extract or sweetener of choice, and salt to a high-speed blender.
Blend on high for 2 minutes - set a timer.
Transfer to a pitcher and refrigerate until well chilled.
Stir or shake well before serving.

Equipment

Vitamix

glass measuring cups

glass pitcher with lid

Notes

If not using a high-power blender, strain cashew milk through a nut milk bag after blending.

For Whole30 omit sweetener and vanilla extract.

For keto use stevia or low carb sweetener.

Nutrition

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