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Two bottles of homemade cashew milk.
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5 Minute Homemade Cashew Milk Recipe

Quick and easy, Cashew Milk is a rich and creamy non-dairy milk to enjoy with porridge, chia pudding, and lattes'. Play with the level of sweetness to taste.
*See blog post for more tips, how to use your cashew milk and recipe notes! 
Course Drink
Cuisine American
Keyword Cashew Milk Recipe, Cashew Nut Milk, Homemade Cashew Milk
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 1/2 C (1.08kg)
Calories 172kcal
Author Traci York

Ingredients

  • 1 C (160g) Raw Cashews
  • 2 Medjool Dates pitted*, or 3 tsp of maple, honey or agave.
  • 3 1/2 C (800g) Water**
  • 1/4 tsp Sea Salt
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Cinnamon optional

Instructions

  • Soak the cashews in very hot water for 15 minutes OR cashews can be soaked in room temperature water for two hours or overnight as well - whatever works for your schedule.
    Drain cashews and rinse. Add cashews to the blender (I use a Vitamix) along with dates, water, salt, extract and cinnamon. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.
  • If you find your cashew milk still has some chunks, strain the solids out using a nut milk bag, layered cheese cloth or other fine strainer. I have not experienced this when using a Vitamix.
    Store in a lidded container for up to three days. Shake well before using.

Notes

*Adjust to taste and use sweetener of choice. 
**For thinner milk use 4 C (912g) water.

Nutrition

Calories: 172kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 237mg | Fiber: 2g | Sugar: 8g | Vitamin A: 14IU | Calcium: 21mg | Iron: 2mg