This Homemade cashew milk recipe couldn't be made easier for vegans or those who are dairy free. You only need 4 ingredients to make the tastiest plant based milk around.
If you're a fan of homemade nut milk then you'll be pleased to know I have another addition to add to the batch.
Scroll through my recipe index and you'll see a small selection of nut/seed milks.
My favourite so far has to be coconut milk, you guys probably would have already known by the number of times you see coconut milk featured in my recipes.
The truth be told, I'm slightly biased with this particular nut milk since it's something I grew up on. Growing up in a Caribbean household, you simply couldn't escape it, whether you liked it or not.
We do tend to incorporate large quantities of coconut milk in island food, it's simply unheard of to add almond milk to say rice and peas (also known as peas and rice by Bajans) I some how don't think it would be complimentary, I'd give that one a miss.
More recently people are making informed choices about what they consume, in other words they have decided to take an active stance in what they ingest.
Well my website acts as a vehicle for anyone who wants to make food from scratch.
While I don't proclaim to be a nutritional guru with a doctorate, I can certainly convey some of the things I've learned over the years and skills which I utilise on a daily basis.
I really want people to enjoy cooking and learn why it's important to have a good relationship and a better understanding of what's being ingested.
As far as I'm concerned, nut milk is the best thing out there, honesty I'm so amazed by the different variety of nut milk you can make at home.
I've still yet to try a few but my favourite aside from coconut milk has to be almond and homemade cashew milk.
The reason why they're my favourite nut milks is due in part to their rich and creamy texture.
Since going dairy free I've never looked back I rotate the nut milks accordingly to my preference at the time and what I'm making. It's actually quite a fun process once you get into the thick of it.
The dairy free transition
From a health perspective, if you have the misfortune of being lactose intolerant (the inability to digest the sugars in dairy) or afflicted with irritable bowel syndrome plus those horrendous side effects, then going dairy free might be something worth trying.
People with auto immune diseases have also found eliminating dairy can help to ease or even rid themselves of their affliction.
The hormones from cows milk is often transmitted to humans via consumption, for some this can aggravate the immune system causing inflammation.
Many parents have their own concerns about infant milk allergy and more often than not pediatricians recommend mothers to breast feed or go dairy free to decrease the chance of the milk protein being passed from mom to baby.
If you are suffering from any of the above, I strongly recommend giving nut milk a try. Start out slowly if you're not used to it, just include some freshly made nut milk in small stages rather than going cold turkey.
While you can buy cashew milk in the supermarket it's so much more healthier and cooler to make your own cashew milk from scratch.
It's not over complicated at all and relatively simple, I can promise you that.
All you need is a high powered blender such as a blendtec or vitamix, some raw cashews, filtered water (if possible) and a cheese cloth or strainer to eliminate any of the gritty bits.
Reasons to make this nut milk
- Lactose free, vegan friendly, free from soy
- Nil saturated fats and cholesterol (no bad fats, only good HDL fats)
- 1 cup of unsweetened cashew milk contains up to 50% of daily vitamin E
- Nourishes the skin and protects against sun damage
- High in calcium vit D, E and A
- Contains 15mg of healthy fats
The steps
- Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
- Drain the water that the cashews were soaked in and rinse several times.
- Add the cashews, filtered water, optional vanilla extract and pink salt to the blender.
- Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending on how powerful the blender is)
- Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
- Store in a mason jar and refrigerate.
How long does homemade cashew milk last?
Once made it's best to store in a sealed container and in the refrigerator. It should last for 3-5 days maximum.
Ways to use cashew milk
As you can see, there are many health benefits as well as unique ways to incorporate creamy cashew milk into your current lifestyle.
Notes and tips
- For best results, keep the nut milk refrigerated at all times.
- As there is no emulsifier in this milk, you may notice it separating, simply shake it up before use.
- If you are using a strainer, be sure to use a finer mesh strainer.
- Be sure to soak the cashews before making them into milk as they will breakdown much smoother if you do this first.
- Make sure the cashews are unsalted, unsalted roasted are okay to use.
- Any leftover cashew pulp can be added to a smoothie or used to make a spread.
Other nut milks to try
- Vegan Almond Milk Recipe
- How to Make Coconut Milk
- Pistachio Milk
- Homemade Quinoa Milk
- Brazil Nut Milk
- Hemp Seed Milk
Recipes to use this nut milk in
- Trinidad Macaroni Pie
- Soursop Punch
- Seamoss and Bladderwrack Smoothie
- Mango Spinach Smoothie
- Vegan Chocolate Chip Pancakes
- Vegan Chocolate Peanut Butter Shake
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Cashew Nut Milk Recipe
Ingredients
- 1 cup of cashew nuts (250ml)
- 4 cups of filtered water (945ml)
- 1 teaspoon of vanilla extract optional
- ⅛ teaspoon of himalayan pink salt
- warm water for soaking the cashew nuts
Instructions
- Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
- Drain the water that the cashews were soaked in and rinse several times.
- Add the cashews, filtered water, optional vanilla extract and pink salt to the blender.
- Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending on how powerful the blender is)
- Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
- Store in a mason jar and refrigerate
Notes
- For best results, keep the nut milk refrigerated at all times.
- As there is no emulsifier in this milk, you may notice it separating, simply shake it up before use.
- If you are using a strainer, be sure to use a finer mesh strainer.
- Be sure to soak the cashews before making them into milk as they will breakdown much smoother if you do this first.
- Make sure the cashews are unsalted, unsalted roasted are okay to use.
- Any leftover cashew pulp can be added to a smoothie or used to make a spread.
Patti says
This recipe sounds great. I am looking forward to making cashew milk at home. Should the cashews be raw or can roasted cashews be used?
Charla says
Hi Patti. Either cashew nuts can be used!!
renee says
Hey Charla I make a similar cashew milk that I am totally in love with Tey adding macs powder, cacao powder and dates to your recipe. The taste is just amazing
Charla says
Hi Renee, lovely to hear from you as always. I'm always happy to receive feedback on my recipes and any adaptations are a learning curb for me, I will definitely have to try that when I purchase some maca next.
Fareeha says
Thanks a lot ! I make all kinds of milk for my kids but never tried this one . Gotta try this easy recipe .
Charla says
You're so welcome, enjoy!
Michelle@healthiersteps says
I recently noticed that they are now carrying cashew milk in the store. It has lots of ingredients, I prefer to make yours. Thanks for sharing!
Charla says
Yes, there's a huge variety of nut milks in the stores but homemade is better than store brought.
LydiaF says
I've made cashew cheese (loved it) but haven't tried making my own nut milks yet, although I have made oat milk to use in smoothies. I've always thought these were modern inventions, but after researching a medieval recipe I learned that nut milks were widely used even back then, especially during times of fasting when dairy foods would not have been eaten.
Charla says
I feel like I learnt something new. I didn't know that, I'm definitely going to conduct some research into that.
Prash @ YummilyYours says
I would love to us cashew milk in place of coconut milk in recipes for a change. Will definitely try this recipe. Thanks! 🙂
Charla says
Thank you!
Just Jo says
I love nuts of every type (well not macadamias - I don't like them bleurgh!) but have never made nut milk. Perhaps I should! It looks so good - lovely photos too x
Charla says
Aww glad you liked my photography, I'm striving to perfect it. I hope you try cashew milk, it's rich and creamy.
jessica says
This looks so easy to make, I'm a huge fan of almond milk but I'm sure cashew milk is even better!
Charla says
I love both nut milks Jessica, I would say they're both equally as tasty, do try it!
Jenn says
YUM! I am addicted to cashews. I love cashew cream, but have never tried making my own cashew milk. Not sure why cause this sounds so easy!
Charla says
Honestly, give it a try, you'll never go back to the store brought kind.
Levan @ MyWifeMakes.com says
This cashew milk looks AMAZING! gotta try this! Thanks for sharing <3
Charla says
You're welcome Levan 🙂
Sarah says
I love cashew milk, but I have yet to try making my own. Can't wait to try this!
Charla says
Let me know if you like it Sarah.