Homemade cashew nut milk is a quick and easy vegan recipe that's creamy, dairy-free, and requires no straining at all.
This plant-based staple is perfect for coffee, smoothies, or pouring over oats for a healthy, delicious alternative to store-bought milk.
Homemade cashew nut milk has a silky smooth texture and mild flavor that makes it a kitchen staple in my home.
All you need are raw cashews blended with water, and if you like a touch of sweetness, a couple of dates, maple syrup, or vanilla will do the trick.
When I'm making overnight oats, whipping up muffins, or baking cakes, this is the dairy-free milk I always come back to.
Just like my almond milk and oat milk, it's budget-friendly and made with clean ingredients - plus, this version requires no straining, which makes it the simplest of them all.
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🥘Ingredients
- Raw cashews: I don't soak them since they blend up creamy enough on their own, but you can soak for 15 minutes in hot water if you prefer an even smoother milk or if your blender isn't very powerful.
- Water: Adjust for thickness; less water for extra creamy milk, more water for lighter milk.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥛How To Make Homemade Cashew Nut Milk
Step 1: Add raw cashews and water to a high-speed blender.
Step 2: Blend on high for 1-2 minutes until completely smooth and creamy.
📋Variations
- Chocolate cashew milk: Add 1-2 tablespoons of unsweetened cocoa powder or cacao during blending for a rich, chocolatey treat.
- Spiced cashew milk: Sprinkle in ½ teaspoon cinnamon, nutmeg, or pumpkin spice for a cozy, warming flavor.
- Vanilla sweetened cashew milk: Blend in 1 teaspoon vanilla extract with 1-2 Medjool dates or 1-2 teaspoons maple syrup for a naturally sweet milk.
💡Marinela's Tips
- Blend well: Use a good blender for smooth, creamy milk. Soaking cashews can help if your blender is less powerful.
- Adjust consistency: Less water makes thicker milk; more water makes it lighter.
- Add natural sweetness: Dates, maple syrup, or vanilla are perfect optional flavorings.
- Storage: Keep in the fridge for up to 3 days and shake before using.
❓Frequently Asked Questions (FAQ's)
No, you don't need to soak them-this recipe is creamy without soaking-but you can soak for a smoother texture if you prefer.
Absolutely! This homemade milk is versatile and works great in overnight oats, muffins, cakes, smoothies, and coffee.
📖 Recipe
Homemade Cashew Nut Milk Recipe (No Straining)
Equipment
- high speed blender
Ingredients
- 1 cup raw cashews
- 3 cups water
Instructions
- Combine cashews and water in a high-speed blender.
- Blend 1-2 minutes until smooth and creamy.
Notes
- Store homemade cashew milk in a sealed jar or bottle in the fridge for up to 3 days. Shake well before each use, as natural separation may occur.
Nutrition
If you try this cashew nut milk recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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