Name: Cashew Milk Recipe
Prep time: 12 h
Cook time: 3 min
Total time: 12 h 3 min
Yield: 4
Ingredients: 1/2 cup cashews (unsalted and not roasted); 4 cups filtered water

This creamy, slightly sweet homemade cashew milk tastes so delightful and it froths so well!

Cashew milk has become my favorite of the plant-based milks. I use cashew milk in coffee drinks, tea, smoothies, hot chocolate and in any recipe that calls for milk or nut milk. It has a lot of versatility and has a nice natural flavor. It has a less nutty flavor than homemade almond milk. In my opinion, it is one of the best options of all the alternative milks. It has a wonderful creamy texture that is perfect for frothing. Read below to learn how to make homemade cashew milk that froths.

cashew milk pouring from a blender into a mason jar

Will cashew milk froth?

To froth, you can use a handheld frother or pour into an electric frother which also heats up the milk to a warm temperature. Handheld milk frothers are very handy and a great tool to bring on the go. It’s also a great option if you prefer a cold foam. If you have an espresso machine, you can use the steam wand attachment.

Do I need to strain cashew milk?

Cashews are a softer nut which makes it easier to blend into a liquid form without having to strain it. Straining is an extra step to completely get rid of all of the nut remnants from the milk. I find that the pre-soaked cashews blend so well that there is barely any cashew sediment leftover.

Why cashew milk?

A lot of the coffee shops near me do not have a cashew milk as a plant milk option for espresso drinks. I also don’t love the quality of cashew milks found in grocery stores. A lot of them contain gellan gum and oils. I find making my own cashew milk to be a great option.

Why should I make my own cashew milk??

This recipe contains two ingredients! Just cashews and water which makes it a good idea for those on vegan diets and looking for a dairy-free alternative. It is so easy to make especially since you don’t have to strain it! If you buy the cashews in bulk, you will be able to make cashew milk quicker and cheaper than store bought. I like to buy organic cashews in bulk and use my filtered water from home.

Ingredients

1/2 cup cashews (unsalted and not roasted)
4 cups filtered water

optional add-ins:

vanilla
maple syrup
salt
cinnamon

Instructions

1. Soak raw cashews in filtered water overnight or up to 12 hours.

Quick soak method: Pour boiling hot water over cashews in a bowl. Next, cover with a plate to trap in the heat. Then, let soak for 10 minutes.

2. Drain and rinse the cashews that were soaking. Next, add soaked cashews and 1/2 cup of filtered water into a high-speed blender. Then, blend for 1 minute on high speed.

vitamix blender with water and cashews in the blender

3. Turn blender on medium-high speed and pour in about 1 cup of water every 30 seconds. Repeat until you have added a total of 4 cups of water to the blender.

person pouring water into vitamix blender and blending it into cashew milk

4. Pour cashew milk into air tight mason jars and store in the fridge for up to 5 days.

cashew milk pouring into a mason jar from a blender

Notes

This recipe is comparable to a 2% milk consistency. If you want to enhance the creaminess similar to a full-fat milk, you can add more cashews or less water. It’s really easy to adjust and hard to mess up!

Yield: 4 cups