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Do you want to learn how to make cashew milk? It’s so much better than store-bought and you don’t have to strain it! It is so easy, quick to make, and also customizable! In addition, this homemade dairy-free milk substitution is vegan, gluten-free, healthy, creamy, smooth, and uses only 2 ingredients!
Making plant-based milk at home is great because you know what the ingredients are and it saves money. Many store-bought dairy-free alternatives have nasty ingredients and are also overpriced.
My go-to is usually my homemade oat milk but I love making this recipe or the almond version to change things up as well. I also find that cashew milk is very creamy so you can use it in your coffee s a creamer.
Before we jump into the recipe, let’s talk more about this plant-based alternative and how you can customize it and learn some tips.
What are Best Cashews to use for Homemade Cashew Milk
The best cashews to use for homemade milk are organic and raw ones so you can be sure that you are using the best quality. Cashews have many health benefits so this recipe is a great way to use them.
I don’t recommend using roasted and salted cashews since they have been roasted in oil and salt. So, sticking to raw is the best choice!
Do you need to soak cashews to make cashew milk
Ideally, you want to soak your cashews overnight or at least 4 to 5 hours. But if you are in a hurry and have a high-speed blender like Vitamix, you can soak them in very hot water for about 1 hour.
Alternatively, I buy this mylk grade and I only soak them in hot water for 30 minutes and it tastes very creamy.
Do you have to strain cashew milk
The best thing about this dairy-free milk is that you do not have to strain it! There’s no pulp left when blended on high with a powerful blender like Vitamix so it’s very quick.
How to make cashew milk step by step
It is shocking how easy it is to make this DIY recipe since you just need two ingredients! I always get these raw cashews because I like the taste and it’s organic. Also, you don’t need to soak them as long.
Quality of the water you use makes a difference so I like using filtered water. You can also add less water if you want to use it as a creamer.
I sometimes add a small pinch of salt but you can skip it if you like.
How to make Cashew Milk
First, place the raw cashews in a bowl and then add water to make sure they are fully covered. Let them soak overnight and then drain and rinse them well.
Alternatively, add very hot water in the bowl instead of cold water and then soak for 1 hour, drain and then rinse them well.
First, add the drained and rinsed soaked cashews and filtered water into a high-speed blender. And then blend on high for 1 to 2 minutes until smooth and creamy.
If you don’t have a high-speed blender, you might need to blend it longer so keep that in mind.
Now, you can transfer it into an airtight container to store it in the fridge.
Can you heat up cashew milk
Yes, in fact, it is great for heating up because it doesn’t get slimy like oat milk does. It can be added to hot drinks without any problem, but it does thicken when heated.
You can also use it in coffee because it’s very creamy and froths wonderfully. I use my favorite frother so I don’t ever need to get lattes at expensive coffee shops.
This recipe is so creamy with a very neutral flavor. so I think it’s the closest to regular milk or cream in taste and texture.
How to use it
You can use it in the same way you would use regular milk so you can add it to your cereal, coffee or baked goods. You can also use it for smoothies, smoothie bowls, granola, vegan ice cream and more!
Tips & Variations
This recipe is unsweetened but you can customize it easily so here are some options:
- Add 1 or 2 dates or 1 tbs maple syrup to sweeten it.
- You can also add 1 tsp vanilla extract to make vanilla-flavored.
- Try adding 1 or 2 tbsp cacao powder to make a chocolate-flavored version.
- If you like a thinner consistency, add more water.
- If you want to use it as a creamer, try using less water to make it a thicker consistency.
How long does it last in the fridge
This DIY dairy-free milk is best fresh but it should last about 3-4 days in the fridge. Also, make sure your jars are very clean when you transfer the milk and secure the lid tight.
This homemade recipe comes together so quickly and it is very versatile. It is also:
- No straining
- Dairy-free & Vegan
- Ultra Creamy
- Also so delicious!
MORE VEGAN RECIPES TO use your homemade cashew milk with
- HOW TO MAKE GRANOLA (HEALTHY & EASY)
- BANANA ICE CREAM RECIPE (HEALTHY & VEGAN)
- HOW TO MAKE A SMOOTHIE BOWL
- SIMPLE GREEN SMOOTHIE RECIPE (VEGAN)
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
Do you want to learn how to make cashew milk? It’s so much better than store-bought and you don’t have to strain it!
- 1 cup raw cashews (soaked, drained and rinsed)
- 4 cups water
- Pinch of salt
- Soak cashews in a medium bowl overnight. Alternatively, soak in very hot water for 1 hour. Rinse and drain.
- Add the soaked cashews and 4 cups of water into a high-speed blended. Blend on high for 1 to 2 minutes until very smooth and creamy.
- Place the milk in an airtight container and refrigerate.
Prep time includes the time spent soaking the cashews.
Add 1 or 2 dates or 1 tbs maple syrup to sweeten it.
Add 1 tsp vanilla extract to make vanilla-flavored.
Try adding 1 or 2 tbsp cacao powder to make a chocolate-flavored version.
Add more water if you like a thinner consistency.
Try using less water to make it a thicker consistency for creamer.
- Serving Size: 4
- Calories: 197
- Sugar: 1.7g
- Sodium: 5.5mg
- Fat: 15.9g
- Trans Fat: 0g
- Carbohydrates: 11.2g
- Fiber: 1g
- Protein: 5.2g
- Cholesterol: 0mg
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