Homemade cashew milk is my favorite alternative to dairy milk. Cashew milk is high in healthy fats, proteins, vitamins, minerals, and fibers. It’s also super low in sugar.
This homemade cashew milk recipe is delicious to drink on its own or to use for your morning (or midnight) cereal, sweeten your coffee or tea, use for your smoothies, or to make this Vegan Caesar Salad Dressing or this Easy Vegan Alfredo Sauce with. This cashew milk recipe is simple, delicious, and will not disappoint!
Recipe Ingredients
1 cup unroasted, unsalted cashews
4 cups water + more for soaking the cashews
1 teaspoon maple syrup
How To Make Homemade Cashew Milk
Step 1: Place the cashews in a medium-sized bowl and cover them completely with water. Leave them in the fridge overnight.
Step 2: The next morning, rinse the soaked cashews until the water runs clear.
Step 3: Add the soaked and drained cashews, water, and maple syrup to a blender or food processor.
Step 4: Blend on high for 1-2 minutes until the cashews are blended into the water and the mixture is creamy.
Step 5: If you’d like smoother cashew milk, you can strain the mixture through a cheesecloth before serving. Serve and enjoy!
FAQs
Is This Recipe Healthy?
- Yes. Cashews offer so many health benefits and are low in sugar.
Do I Need To Soak The Cashews?
- Yes. Soaking the cashews helps break them down in your blender or food processor and helps keep the cashew raw which in turn, helps them keep their nutrients. Soaking them also makes your cashew milk creamier.
What Is The Ideal Cashew To Water Ratio?
- This comes down to personal preference. My ideal cashew-to-water ratio is 1 cup of cashews to 4 cups of water. For thicker, creamier cashew milk use less water - 3 cups of water for every 1 cup of cashews.
Do I Need To Strain The Milk?
- You do not need to strain the cashew milk. However, if you like your cashew milk super smooth you can strain the milk through a cheesecloth before serving or refrigerating.
Can I Use The Leftover Pulp?
- You can use the leftover cashew milk pulp for additives to your favorite smoothies, to mix into your yogurt, or to top your favorite dessert.
Optional Add-ins
- If you’d like sweeter milk, you can add more maple syrup
- A pitted date
- Honey
- Cinnamon
Storage Instructions
Store your homemade cashew milk in the fridge for 3 - 4 days. You can also add the cashew milk to an ice cube tray and freeze it for the ultimate ice for your iced coffee.
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📖 Recipe
Homemade Cashew Milk
Ingredients
- 1 cup cashews (unroasted and unsalted)
- 4 cups water (plus more for soaking cashews)
- 1 teaspoon maple syrup
Instructions
- Place the cashews in a medium-sized bowl and cover them completely with water. Leave them in the fridge overnight.
- The next morning, rinse the soaked cashews until the water runs clear.
- In a blender or food processor, add the soaked and drained cashews, water, and maple syrup.
- Blend on high for 1-2 minutes until the cashews are blended into the water and the mixture is creamy.
- If you’d like a smoother cashew milk, you can strain the mixture through a cheesecloth before serving. Serve and enjoy!
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