Homemade Creamy Cashew Milk

There is nothing quite like a creamy homemade nut milk! You will absolutely love my plant-based Homemade Creamy Cashew Milk, which is made from scratch and way better than any store-bought milk! Simply soak raw cashews before blending for the best nut milk you have ever had in your life! This cashew milk is packed with health benefits and is super versatile. And its completely Vegan, Dairy-free & Zero-waste! 

I've been making dairy-free milk for a few years now and I've experimented with a lot of different varieties like the classics - Coconut Milk, Oat Milk, and Almond Milk and a few more unusual nut-free plant-based ones like Quinoa Milk and even Potato Milk! But this Homemade Creamy Cashew Milk is one of my absolute favorites. Homemade nut milks are a great dairy-free alternative, are typically less expensive, easy to create, and free of stabilisers, gums, and other additives. Thats a win win if you ask me!

Sure, we all go out and buy a carton of nut milk on our weekly grocery trips. Oftentimes, we are also buying the very nuts that the milk is derived from. With using only a few simple ingredients, you can make your own homemade cashew milk at home with barely any effort. All you need are your favorite nuts, water, a sweetener, and a high-powered blender and Voliaaaa!

This incredibly easy Homemade Creamy Cashew Milk will last a few days in your refrigerator, but mine usually doesn't last longer than 48 hours. I love to add nut milk to anything, especially when it is a homemade variety! It's the perfect excuse to snack on healthy cereal, make oatmeal, or make something comforting like homemade Vegan Mac and Cheese!

Never made nut milk before? No problem! This is a no-cook recipe and is beginner level. Once you make a plant-based nut milk once, you can experiment with all types of flavors to perfect your perfect milk recipe. Plus, this recipe is Gluten-free, Vegan, and Dairy-free.

Starting a Plant-Based Diet

Plant milk is just the tip of the iceberg when it comes to cutting out animal products. While I am not a full-time vegan, I prefer to work more vegan dishes into my diet for their great taste and their health benefits. It can be challenging to go vegan or incorporate vegan meals, but the planet and the farm animals will thank you for it.

There are so many plant-based replacements for animal products. Years ago, vegans could not rely on all of the wonderful plant-based products available today. Now, plant milk, vegan cheese, and meatless meat are increasingly common in both grocery stores and restaurants.

Now is the time to take the leap if you are considering becoming vegan. Finding healthy vegan options gets easier by the day, plus, it is not hard to make vegan-based foods at home. Making Homemade Creamy Cashew Milk is a great start to becoming plant-based.

Cutting Down on Soak Time

It is required that you soak your cashews for quite some time before blending. By soaking the cashews, you are softening them to prepare the nuts for blending. Without soaking your nuts, the nut milk would contain grit and a less pleasant texture. Soaking the nuts also creates a creamy texture that does not require straining the solids.

My preferred method of soaking my cashews is overnight at room temperature. I also cover the soaking container with plastic wrap so that everything stays really fresh. If you do not have all night or many hours to soak your cashews, you can instead use boiling water.

By using boiling water instead of room temperature, the nuts will soak much faster due to the presence of heat. Soak the nuts in the hot water for only 30 minutes before blending. While this is a great way of quickly soaking cashews, the overnight method produces the optimal texture and creaminess, in my opinion.

Ingredients in Homemade Creamy Cashew Milk

Only a handful of ingredients are needed to make the most delicious nut milk ever!

• Raw Cashews (soaked overnight + drained)
• Fresh water
• Sweetner (Agave)
• Vanilla Extract
• Sea salt

How to Make Homemade Creamy Cashew Milk

Simply rinse your soaked cashews and add them and 2-3 cups of water to a high-powered blender (I love to use my Vitamix but any high powered blender will do) and blend on low-speed, increasing slowly to medium-high speed for about 2 minutes.

**NOTE: Do not over-fill blender, therefore add 2 cups at a time if needed.

Once the cashews are broken down completely, add another cup of water along with the agave, vanilla, and sea salt. Blend until smooth.

Refrigerate milk (tightly sealed) for up to 4 days. Stir before using, if needed.

Bon Appetit!

NO STRAINING REQUIRED!

Many homemade nut-milks require you to strain after blending with a nut-milk bag! What I love about Homemade Creamy Cashew Milk is tha that you don’t have to strain it, making it not only an awesome dairy-free vegan alternaive to regular milk but its also totally zero-waste! There’s is genrally no pulp left when blended on high with a high powered blender! Less clean up time and more time to enjoy drinking this creamy milk!

IS CASHEW MILK GOOD FOR YOU?

The good news it that Cashew Milk is loaded with healthy plant-based vitamins and minerals! 

• A great source of vitamin E. This vitamin plays an important role in eye health!
• This plant-based drink is packed with healthy monounsaturated and polyunsaturated fats from plants. Which can help keep your heart healthy!
• Rich in vitamin K which is good for keeping our bone tissue strong.
• Cashews are loaded with copper which plays a big role in the creation of skin proteins! Hello clear skin.
• High in antioxidants and immunity boosting properties! 

Simple Ways To Use Creamy Cashew Milk

• By the glass - On its own cashew milk is totally delicious!
• Soups - For a creamy nutty flavour and texture!
• Sauces -Any sauce that calls for a rich cream you can make dairy-free with cashew milk.
• Coffee - A total coffee-enhancing game-changer. Watch as the coffee instantly transforms into a beautiful, mixed nutty blend! Try my Salted Caramel Cashew Latte recipe!
• Cereal - Pour striaght onto your favorite cereal or cook your oatmeal this milk instead instead of water for a light and nutty boost in flavor.
• Smoothies - A Cashew Date Morning Smoothie is a great place to begin!
• Desserts! - Need I say more?

Why Choose Cashew Milk?

Plant-based - Cashew milk is an excellent replacement for dairy milk and is a terrific option for individuals who have choose to follow a plant-based or dairy-free diet. In point of fact, cashew milk has a mouth feel that is quite similar to that of dairy milk, and it also has a flavour that is moderate and neutral, which makes it an excellent choice for people who are testing out the waters of a plant-based lifestyle.

Taste. Ok so no surpise here. It tastes like cashews, cashews take centre stage so if you enjoy cashews, you will most LOVE this plant-based dairy-free milk.

Versatile. As mentioned above, Cashew milk is super versatile. From soups to smoothies the options for using it are endless.

Other Recipes You'll Love

If you love this Homemade Creamy Cashew Milk, you will love these recipes that use our favoutite nutty friend cashew in them!

• Protein Loaded Blueberry Overnight Oats
• Loaded Dairy-Free Broccoli Cheddar Soup
• Dairy-free Peanut Butter Chocolate Milkshake
• Very Vanilla Cashew Milk Milkshake
• Vegan Roasted Blueberry Muffins
• Oreo Milkshake

MADE OUR RECIPE(S)?

If you make this Homemade Creamy Cashew Milk, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Easy Homemade Creamy Cashew Milk

September 2, 2021 •

By Shanika

5 from 6 votes

This Easy Homemade Creamy Cashew Milk recipe is the perfect way to make a great plant-based milk. Completely versatile and enjoyed in anything that requires milk, this recipe is one that the entire family can consume. Simply soak your cashews overnight, drain, and blend. Completely Gluten-Free and Vegan.

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

• 1 cup raw cashews, soaked overnight + drained (See Notes!)
• 4 cups fresh water, divided
• 1-2 Tbsps Agave (See Notes!)
• 2 tsps vanilla extract
• pinch of sea salt

Instructions

• Simply rinse your soaked cashews and add them and 2-3 cups of water to a high-powered blender and blend on low-speed, increasing slowly to medium-high speed for about 2 minutes **NOTE: Do not over-fill blender, therefore add 2 cups at a time if needed.**
• Once cashews are broken down completely, add another cup of water along with the agave, vanilla, and sea salt. Blend until smooth.
• Refrigerate milk (tightly sealed) for up to 4 days. Stir before using, if needed.
• Enjoy!

Tips & Tricks

STORAGE: Keep leftover milk in a tightly sealed mason jar or pitcher (covered) in the refrigerator for 3-4 days; best when consumed with 1-2 days.

SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking quickly, add cashews to measuring cup and cover with boiling water and let it soak for 30 minutes.

SWEETENER: If Agave isn't desired, you can substitute with pure maple syrup, date syrup, or dates instead if preferred.

Nutrition

Calories: 200kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 216mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

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