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Homemade Cashew Milk
This homemade cashew milk is super easy, rich and creamy, loaded with nutrients, and really delicious. And, cashew milk doesn't require any straining!
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Ingredients
unsweetened cashew milk:
- 1 cup raw cashews, soaked for 2 hours and drained
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 3 to 6 pitted dates (or 2 to 3 tablespoons pure maple syrup or other sweetener)
- 1 tablespoon sunflower lecithin (optional)
chocolate milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
cinnamon milk (sweetened milk, plus below):
- 1 teaspoon ground cinnamon, plus more to taste
strawberry milk (sweetened milk, plus below):
- 3 cups fresh strawberries, plus more to taste
Instructions
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To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours. (For more information on soaking read here.)
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Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors.
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Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy. (There is no need to strain.)
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Store the milk in a sealed container in the fridge. Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge. Unsoaked cashew milk will keep for about 5 days.
Recipe Notes
Learn how to make nut milks and get the plant-based milking cheat sheet.
Photo by Trent Lanz; styling by Alicia Buszczak