Homemade Cashew Milk (no straining!)
This has to be the easiest dairy-free nut milk ever. Cashew Milk is so creamy and delicious and super easy to make in your own kitchen. I couldn’t believe that it doesn’t even need to be strained–just soak, blend and serve!
Cashew milk just moved into the #1 spot on my favorite nut milk list for these three main reasons.
- Easy- Unlike almonds, cashews are such a soft nut, they don’t even need to be strained which saves time and energy–not to mention the mess.
- Creamy- This dairy-free milk has a much creamier texture than I expected. It probably goes back to the nut being one of the softest.
- Taste- In addition to the creamy texture, cashew milk has a mild taste that is absolutely delicious. It’s a little thicker than other nut milk varieties, so it could even be used as a coffee creamer.
Benefits of cashew milk
The demand for plant milk such as cashew milk is on the rise among consumers. There are a number of reasons for the growing interest in dairy-free milk options including folks who have allergies or are lactose intolerant.
When I went whole-food plant-based back in 2013 at the age of 45, one of the first things I noticed was that my adult acne cleared up when I gave up dairy products, and I no longer needed to take an antibiotic for it. My health actually underwent many positive changes after my diet change.
Cashew milk vs almond milk
Plant milk offers alternatives for those coming away from dairy, and cashew and almond milk seem to be some of the favorites. Nutritionally, the two are similar in fiber, fat, and protein content. The difference is mostly texture. Another great option is Soy Milk.
Almond milk and cashew milk are pretty comparable in tastes, in my opinion, so it really comes down to texture. Cashew milk tends to be a little more rich and creamy, but the two can usually be used interchangeably in cooking and recipes like this 3-Ingredient Vegan Ice Cream.
No need to strain
I am completely plant-based and love all types of dairy-free milk like oat, soy, cashew, and almond milk. But, up until recently, I had never made my own cashew milk. What in the world I was waiting for, I have no idea!
The main reason I decided to give it a try was that, unlike some other nut milk options, cashew milk isn’t messy and time-consuming because it doesn’t need to be strained. That also means it uses the whole nut and nothing is wasted.
Ingredients needed
There are only 2 ingredients needed to make cashew milk–raw cashews and water; however, there are a few other optional add-ins that can make it even tastier.
- Cashews- Use only raw cashews to make milk with and not the more common roasted type that has added oils.
- Water- The ratio of water to cashews is 4:1.
- Vanilla- To add a little flavor, vanilla is perfect but optional.
- Maple syrup- Completely optional but will offer a little sweetener.
- Salt- No need to add salt unless you just want a little extra flavor.
How to make cashew milk
You’ll need to soak your raw cashews in water for at least 4-5 hours, or even overnight in the refrigerator. Even if you’re using a high-powered blender like my Vitamix.
When you’re ready to make the milk, drain the water from the cashews and rinse them in a colander.
Place the drained cashews in your blender and add 4 cups of water and any of the additional add-ins that you are planning to use if any–vanilla, maple syrup, salt. NOTE: If you’re planning to use the milk to make savory recipes such as ranch dressing, potato soup, or mashed potatoes, don’t use any add-ins other than possibly salt.
Blend on high for 2-4 minutes. Lower-powered blenders may require even more time to achieve smoothness.
Store the milk in an airtight container in the refrigerator for up to 3-4 days. Shake well before using.
Add-in options & tips
- Sweetener- Add in a little maple syrup to make this into sweeter milk. Agave nectar would also work well.
- Flavorings- Vanilla extract is a great addition as well as a little cinnamon.
- Savory- This plant milk is excellent for use in savory recipes like soups and side dishes like mashed potatoes. Just be sure NOT to add any sweeteners or flavorings because vanilla potato soup would be pretty yucky.
How to use as dairy-free coffee creamer
I don’t want to open up the whole ‘Is it okay to drink coffee?’ issue here, but it is great to have a non-dairy coffee creamer at times. I love herbal coffee, and occasionally adding a little creamy texture is nice.
To use this as a non-dairy coffee creamer, simply condense it by using a ratio of 2:1 water and cashews. To make a small amount such as one cup, use 1 cup of water with 1/2 cup of cashews.
Recipes to use cashew milk with
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Homemade Cashew Milk
Ingredients
- 1 cup raw cashews
- 4 cups water
- 1-2 tablespoons maple syrup optional
- 2 teaspoons vanilla extract optional
- 1 pinch sea salt optional
Instructions
- You’ll need to soak your raw cashews in water for at least 4-5 hours, or even overnight in the refrigerator. Even if you’re using a high-powered blender like my Vitamix.
- When you’re ready to make the milk, drain the water from the cashews and rinse them in a colander.
- Place the drained cashews in your blender and add 4 cups of water and any of the additional add-ins that you are planning to use if any–vanilla, maple syrup, salt. NOTE: If you’re planning to use the milk to make savory recipes such as ranch dressing, potato soup, or mashed potatoes, don’t use any add-ins other than possibly salt.
- Blend on high for 2-4 minutes. Lower powered blenders may require even more time to achieve smoothness. There is no need to strain it.
- Store the milk in an airtight container in the refrigerator for up to 3-4 days. Shake well before using.
Video
Notes
- Sweetener- Add in a little maple syrup to make this into sweeter milk. Agave nectar would also work well.
- Flavorings- Vanilla extract is a great addition as well as a little cinnamon.
- Savory- This plant milk is excellent for use in savory recipes like soups and side dishes like mashed potatoes. Just be sure NOT to add any sweeteners or flavorings because vanilla potato soup would be pretty yucky.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Is there a reason you discard the water the cashews were soaking in and you rinse the nuts after soaking? Seems the soaking water may contain phytonutrients from the nuts and you might want to use it for blending.
Hi Sarah- The water the cashews have been soaked in for only a few hours can be used if you like. I’ve heard some people say that, during the soaking process, cashews release phytic acid and enzyme inhibitors which can cause digestion issues. However, if the nuts were steamed and processed (which all raw cashews that are sold are) and edible before soaking, I can only imagine that the water would be fine too. However, I wouldn’t use the water if the cashews have soaked for a long period of time because it can become slimy.