Cashew Milk Recipe (10 Mins)
This cashew milk is SO EASY! Creamy, dreamy, and ready in just 10 minutes for smoothies, coffee, or sipping straight.
Equipment
- High-speed blender
- Measuring cups and spoons
- Container for storage
- Optional cheesecloth or nut milk bag
Ingredients
- 1 cup cashew nuts raw
- 4 cups fresh water filtered
- 2 tbsp maple syrup optional
- 1 tsp vanilla extract optional
- a pinch salt optional
- 2 tbsp cashew butter
Instructions
- Begin by soaking the cashew nuts in water for about 2 hours (optional for creamier milk).
- Drain the soaked cashew nuts and rinse them under cold water to remove any bitterness.
- In a high-speed blender, combine the soaked cashews, 4 cups of fresh water, maple syrup (if using), vanilla extract (if using), and a pinch of salt. Blend on high for 1-2 minutes until smooth and creamy.
- Add 2 tablespoons of cashew butter for extra creaminess and blend again until well incorporated.
- Taste the cashew milk and adjust sweetness or flavor as desired by adding more maple syrup or vanilla.
- Pour the cashew milk into a clean jar or bottle. Optionally strain through cheesecloth or nut milk bag for smoother texture.
- Refrigerate the cashew milk and shake well before using. Enjoy it chilled in smoothies, coffee, or on its own!
Notes
- Soaking cashews is optional but results in a creamier milk.
- Store homemade cashew milk in the refrigerator up to 4-5 days; shake well before use.
- Freeze cashew milk in ice cube trays for longer storage up to 3 months.