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For all my dairy-free girlies who are tired of processed oat milk and watery almond milk, say hi to this creamy homemade cashew milk. Aka my favorite dairy-free milk because it pairs well with everything.
This cashew milk recipe is one of the easiest plant milks to make.
- You just need 5 ingredients and 10 minutes to whip this up!
- No need to strain the milk in a nut milk bag (you just need a blender).
- This milk is super versatile and not only tastes amazing in lattes but is a great substitute for heavy cream or milk in cooking.
- And it’s zero waste, there’s no leftover pulp!
Ok, enough said! If you want tips and tricks, keep reading, or skip to the recipe card below.
Homemade Cashew Milk Ingredients
Here’s everything you’ll need to make this 5-ingredient homemade cashew milk. Technically 4 ingredients if you make unsweetened cashew milk.
- Filtered water
- Cashews: Make sure to use raw and unsalted cashews.
- Vanilla extract or vanilla bean paste: If you’re planning to use this milk for cooking, I’d leave out the vanilla.
- Kosher salt
- Medjool dates: These are optional. Again, if you’re planning on using this milk for cooking I would leave the dates out. I usually make this milk without the dates so I can use it for other things besides my morning matcha.
In terms of equipment, you just need a high-speed blender (I always use my Vitamix). No nut milk bag or strainer is needed! As I said, this quick cashew milk is the easiest recipe ever!
How Long Does Cashew Milk Last?
This cashew milk lasts about 4-5 days in the fridge. However, I think it’s best within the first 3 days, which is why I make a small portion, so I can always have fresh cashew milk on hand.
And for those wondering if it’ll stay good for a week, unfortunately not. This milk doesn’t have any preservatives in it, so the milk starts to ferment around a week (and I don’t think fermented milk in an iced matcha would taste that good haha).
Feel free to make half of the recipe if you’re unsure if you’ll finish it all.
Drinks Using This Homemade Cashew Milk
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Homemade Cashew Milk
- Prep Time: 5 minutes
- Blend Time: 3 minutes
- Total Time: 8 minutes
- Yield: 4 cups 1x
- Category: Drinks
- Cuisine: American
Description
For all my dairy-free girlies who are tired of processed oat milk and watery almond milk, say hi to this creamy homemade cashew milk. Aka my favorite dairy-free milk because it pairs well with everything, doesn’t need to be strained in a nut milk bag, and is zero waste.
Ingredients
- 1 cup raw cashews
- 2 medjool dates, pitted (optional)*
- 4 cups filtered water
- 2 tsp vanilla extract or vanilla bean paste*
- 1/8 tsp kosher salt
Instructions
- Add all of the ingredients to your blender. Blend on low speed for 30 seconds and then slowly ramp up the speed to high and continue to blend for an additional 1 minute and 30 seconds.
- After the 2 minute mark the cashew milk is done – it should be super creamy. Pour the milk into a glass bottle and store it in the fridge for up to 4 days.
Notes
*If you’re planning on using this milk for cooking I would leave the vanilla and dates out. I usually make this milk without the vanilla and dates so I can use it for other things besides my morning matcha. Additionally, feel free to leave out the dates only if you prefer unsweetened vanilla cashew milk!
This is such a terrific recipe but my son has a serious cashew allergy. Could you recommend a next-best replacement?
Highly recommend trying out my homemade almond milk recipe – it’s super similar to this one: https://munchingwithmariyah.com/homemade-almond-milk/
Amazing. Thank you!