The best homemade cashew milk recipe
Learn how to make a delicious silky-smooth cashew milk recipe at home. Easy and creamy, inexpensive dairy-free nut milk recipe with no straining at all! Simple homemade plant-based milk that is naturally sweetened, vegan, and gluten-free.
Equipment
- Blender
Ingredients
- 1 cup raw cashew nuts soaked overnight or for at least 4-5 hours
- 3 cup fresh cold water, plus extra for soaking increase or decrease the amount of the water depending on the thickness of the milk you want to acheive
- 2 tablespoon agave syrup you can use 1-2 soft dates (pitted) instead of the agave nectar or you can omit it completely if you prefer it plain
- 1 tablespoon pure vanilla extract optional
- 1 pinch sea salt optional
Instructions
- Soak 1 cup cashew nuts overnight or for at least 4-5 hours, then drain and rinse. If you forget to soak the cashew nuts overnight just put them in hot, boiling water for at least 15-20 minutes before proceeding with the recipe.
- Blend the cashews with 3 cups of fresh cold water. Add 1 tablespoon vanilla extract, 2 tablespoon agave syrup, and a pinch of salt for extra sweetness and flavor. Blend until smooth and creamy. Play around with the thickness of the milk by increasing or decreasing the amount of water used when blending. Adjust it to your taste. I found my perfect ratio to be 1 cup cashews with 3 cups water. Feel free to experiment with its sweetness too.
- Pour the milk into storage container and refrigerate it for 3-4 days. Because it separates when stored, don't forget to shake it before you use it.
Notes
Note that the soaking time is not calculated in total cooking time.
Nutrition
Calories: 218kcal
Tried this recipe?Let us know how it was!