Cashew milk is a delicious dairy-free alternative to cow’s milk. It is creamier than other types of nut milk, it’s super refreshing and has a very subtle nutty taste. Plus, making homemade cashew milk is super easy!
Nut milks are an amazing invention! They are very nutritious, much lighter than regular milk, taste amazing, and can have various uses. But figuring out which nut milk to use isn’t always obvious. Depending on how you want to use the nut milk, you’ll want to choose a different type.
But there is one nut milk type that is an amazing all-rounder: cashew milk. As it is creamy and has a very neutral taste, it can be used for making coffee, pancakes, oatmeal, and pastries. You can even use it to cook and make delicious sauces! That’s why I think that cashews are the perfect nut to use in your kitchen to make dairy-free milk and sauces!
Is cashew milk good for you?
This is a very common question, and the answer is: yes, cashew milk is very nutritious and healthy! It contains an amazing amount of healthy fatty acids, some protein, and important vitamins and minerals, like potassium and calcium. This means that cashew milk isn’t just delicious and super versatile, but it’s very healthy, too!
This cashew milk recipe calls for four simple ingredients. These ingredients are:
- Cashews. Make sure you use raw and unsalted cashews.
- Maple syrup or honey. You don’t necessarily have to use a sweetener, but I think the cashew milk tastes a lot better with just a little bit of honey or maple syrup.
- Vanilla extract (optional). Vanilla extract is optional, but I love to add it as it adds more flavor.
How to make homemade cashew milk
Making homemade cashew milk is super easy! Just follow these steps:
- Soak: Soak the cashews in water for 4-6 hours or overnight. Then drain and rinse.
- Blend: Blend all ingredients. When you make cashew milk, you usually don’t have to strain the milk. But if the milk is grainy, strain it through a nut milk bag or fine mesh strainer.
- Store: Store the milk in a storage container for up to 5 days in your refrigerator.
Tips and Modifications
There are some preparation tips and different ways to vary this recipe. Here are the ones I think are most important:
- Use raw and unsalted nuts. Make sure you use raw and unsalted cashews as using roasted and salted nuts changes the flavor of the milk. So pay attention to the package when you go shopping for cashew nuts.
- Strain the milk if necessary. You usually don’t have to strain the milk. But depending on the blender you have, you might need to use a nut milk bag or fine mesh strainer to achieve a completely smooth result. Just check the milk after blending and decide if you are happy with it.
- Make it creamier. I think this cashew milk recipe is great as it is, but some of you might prefer a thicker and creamier consistency. Just add less water and then adjust as needed.
- Switch up the flavor. You can easily switch up the flavor of the milk by adding vanilla extract, cacao powder, or a pinch of cinnamon. And if you have more delicious ideas, definitely let me know in the comments! I always love to hear from you!
Ways to use cashew milk
There are a lot of different ways to use cashew milk. Here are some ideas for you:
- Just drink it. Simple, but super delicious! I love to drink a cold glass of cashew milk, especially during summer. It’s super refreshing and tastes great.
- Make breakfast. There are a lot of breakfast recipes that require you to use milk. Feel free to use this homemade nut milk as a replacement. I love to use it to make peanut butter overnight oats, porridge, or my favorite pumpkin oat pancakes.
- Prepare coffee. If you are a coffee lover, try adding cashew milk to your morning cup of coffee. I just love it!
How long does it last?
You can store the milk in the refrigerator for up to 5 days. If you made too much of it, you can also freeze it using an ice cube tray and then thaw the milk whenever you want to use it!
Another tip: shake the cashew milk before you use it. You will notice that the milk separates when it is stored in the refrigerator. This is absolutely normal! Just shake it and you are good to go!
More delicious cashew recipes
Cashews are perfect for making nut milk. But did you know that you can use cashews and water to make super delicious and creamy sauces, too? I absolutely recommend trying the following recipes as they taste amazing and are healthy.
- 1 cup cashews raw and unsalted
- 4 cups water
- 1 tablespoon maple syrup or honey
- pinch of salt
- 1-2 teaspoon vanilla extract (optional)
- Soak the cashews in water overnight or for 4-6 hours. Then drain and rinse.
- Blend all ingredients. If the milk is grainy and not completely smooth, strain the cashew milk through a nut milk bag or fine mesh strainer.
- Store in a storage container in your refrigerator for up to 5 days.
- Consistency: I think the cashew milk should be perfect as it is, but if you prefer creamier milk, feel free to use less water.
- Flavor: You can easily change the flavor of the cashew milk. I like to add vanilla extract, but you could also add cinnamon or cacao powder.
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