Homemade Cashew Milk

We love finding easy ways to reduce our grocery spending, and making your own nut milk at home is definitely one of them! This super easy (and crazy delicious!) Cashew Milk recipe is one of our favorites and we are pretty sure you will love it too. You will only need a few ingredients and some very simple steps. Ready to jump on the “make your own plant-based milks” train? Let’s do it!

No High-Speed Blender, No Problem

If you think you absolutely need to own a fancy high-speed blender in order to try your luck at homemade nut milks, we are happy to report you’re wrong. If you own a regular blender, you can achieve creamy and delicious Cashew Milk, all the same, the only difference is the time you’ll have to blend it for. Make sure you blend until the mixture is smooth and there are no big cashew chunks, and the rest of the process will be exactly the same.

How to Store My Homemade Cashew Milk

So once you have nailed making your own creamy and silky smooth Cashew Milk, how do you store it? This is an equally important part of the process since you want to be able to use it for as long as possible and keep that amazing consistency for when you use it.

We highly recommend storing it in glass bottles in your refrigerator. Make sure you give an energetic shake before using to avoid separation, it will last for about 3 days. Making it is so easy, you can whip up another batch as soon as you hit the expiration date.

Using your Creamy Cashew Milk

There are infinite ways you can use your homemade cashew milk! One of our favorites is to make a delicious cup of frothy hot chocolate (or coffee if you drink it!), it is absolutely delightful! If you are an avid baker, you can use it on your usual recipes or it can be a great addition to your go-to plant-based pancake recipe. Needless to say, this sweet milk would make any smoothie better, especially those with cacao or peanut butter.

Trust us, you’ll find a million uses for this amazing DIY plant milk and we would be thrilled to hear about your best tips!

Required Equipment:

• Measuring cups
• Measuring spoons
• Medium Bowl
• High Speed Blender
• Blender
• Glass Bottles with Caps

Homemade Cashew Milk

Toni Okamoto

This super easy Cashew Milk recipe is one of our favorites and we are pretty sure you will love it too. Creamy and delicious!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Soaking 8 hrs

Total Time 8 hrs 5 mins

Course Breakfast, Snack

Cuisine American

Servings 4 servings

Calories 779 kcal

METHOD Blender

DIET Vegan

Equipment

• ▢
  High Speed Blender
• ▢
  Medium Bowl
• ▢
  Measuring spoons
• ▢
  Measuring Cups
• ▢
  Glass Bottles with Caps

Ingredients

  

1x2x3x

• ▢ 1 cup raw cashews
• ▢ 4 cups water + water for soaking
• ▢ 1-2 tablespoons of maple syrup or agave
• ▢ 1 teaspoon of vanilla extract
• ▢ pinch of salt

Instructions

 

• Start by soaking the cashews overnight or for at least 8 hours. (See additional note if you forgot to soak.)
• After the cashews have soaked, drain and rinse them.
• In a high-power blender, add the soaked cashews, 4 cups of water, maple syrup or agave, vanilla extract, and salt. Blend on high for 2 minutes, or until creamy.

Video

Notes

If you don’t have time to soak the cashews in water overnight, you can boil them on the stove until they soften. They won’t be as soft, but it does the trick.

Nutrition

Calories: 779kcalCarbohydrates: 53gProtein: 24gFat: 57gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gSodium: 65mgPotassium: 902mgFiber: 4gSugar: 20gVitamin C: 1mgCalcium: 98mgIron: 9mg

Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Photos by Alfonso Revilla