Whip Up Your Own Cashew Milk in 3 Easy Steps

This rich and creamy cashew milk is easy to make with only a few simple ingredients. Best of all – it’s gluten free, dairy-free and vegan!

🥛 Got Milk?

I transitioned to nut milk years ago mainly as a way to cure my acne. I loved dairy milk and drank it daily, so I was pretty surprised at how much I liked nut milk and how easy it was to make the switch.

Sadly, I’m still limited to what I can eat and drink even in the vegan world because I have a gluten and rice intolerance (double whammy), which means oat and rice milks are off the table.

Almond milk is good for cereal or drinking straight, but it leaves a weird after taste that doesn’t blend well with any of the recipes I tried it with – no matter how much seasoning I used!

Cashews to the Rescue

Cashew milk is great for daily use and can be used in a variety of recipes. My personal favorite is heavy cream made with cashews, because of its thick and creamy consistency and neutral flavor that can be easily masked depending on your recipe. Here are a few ideas to get you started:

  • Gluten free mac & cheese
  • Cornbread
  • Homemade vodka sauce
  • Cereal
  • Cookies
  • Brownies
  • Chocolate milk
  • Pudding
  • Pancakes & waffles
Cashew Milk recipe

Cashew Milk Tips

Soaking is a must

Soaking cashews is part of what gives the milk / sauce its thick and creamy texture. Adding a bit of salt to the water helps to activate enzymes that help break down phytic acid, which occurs naturally in cashews and can hinder nutrient absorption in the body (read more).

It’s preferred that you soak cashews overnight for about 8 hours or for a minimum of 4 hours. It’s not recommended to soak for longer than 24 hours or they could get slimy and bitter. Keep reading for different ways to soak cashews.

Use a high-speed blender to skip straining

There are many recipes that say you don’t need to strain cashew milk because it blends well enough. This is true, as long as you have a strong enough blender to grind the cashews finely.

If your milk still has some pulp left behind after blending, you can strain the pulp in a strainer and/or cheese cloth until you get the desired consistency.

Sweetener of choice

Depending on what you plan to use this milk for, you can add your own choice of sweeteners during the blending process. Dates, agave, maple syrup, or honey are all great options for cashew milk. You can also add a pinch of cinnamon and/or vanilla extract for added flavor.

Of course, you can leave out the sweeteners for a neutral-tasting milk / cream for savory recipes.

Hot chocolate topped with marshmallows and chocolate shavings

✅ Use this as a base for homemade golden milk or hot chocolate!

Ways to soak Cashews

1️⃣ Overnight Method

This is the method I use because it’s the easiest, but it does require a good bit of time.

  • Add cashews to a bowl and cover with filtered water and a pinch of salt. Make sure to use enough water to fully submerge the cashews as they will expand.
  • Let the cashews soak for at least 4 hours or overnight for around 8 hours.
  • Drain and rinse thoroughly before blending.
2️⃣ Stovetop Method

This is the fastest way to soak cashews and get them soft enough for blending. The only downside is that it may result in nutrient loss since we are boiling them in hot water.

  • Add cashews to a saucepan and cover with water until fully submerged.
  • Bring water to a boil over medium heat.
  • When boiling, reduce heat to low and simmer for 5 minutes.
  • Remove from heat and strain. Rinse thoroughly before blending.
  • If cashews are not fully expanded before draining, cover with lid and let sit for 5 more minutes or until cashews have expanded.
3️⃣ Hot Water Method

Here is another way to soak if you don’t want to cook your cashews but still want to speed up the process.

  • Add cashews to a saucepan and cover with water until fully submerged.
  • Bring water to a boil over medium heat.
  • When boiling, remove from heat and cover with lid.
  • Let sit for 20-30 minutes or until cashews have expanded.
  • Drain and rinse thoroughly before blending.
  • If cashews are not fully expanded before draining, cover and let sit for 5 more minutes or until cashews have expanded.

How to Store

Store cashew milk in a mason jar or other glass container the refrigerator for 3 to 4 days. You can also freeze the milk in an ice cube tray and thaw when ready for use. Keep in mind that separation may occur while in the fridge or after thawing.

Yield: About 4 Cups

Cashew Milk Recipe

Cashew milk in a gold-rimmed glass jar on top of a white serving plate garnished with cinnamon sticks and dates with a white background

This rich and creamy cashew milk is easy to make with only a few simple ingredients!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup cashews
  • 3 cups water
  • 1/2 tsp vanilla extaract
  • 2 dates

Instructions

  1. Soak the cashews in salted water for at least 4 hours or 8 hours overnight.
  2. Drain cashews and rinse thoroughly. Add the cashews, sweetener of choice, vanilla extract, and water to a blender. Start on low and gradually increase the speed to high until mixture is milky and creamy.
  3. Strain leftover pulp, if any. Store the milk in a covered container in the refrigerator for up to 4 days.

Notes

Mixture may separate while in fridge. Mix or shake before using.

If the consistency is too thick, you can thin it out by adding more water while blending, 1/2 cup at a time until desired consistency is reached.

Did you make this recipe?

Leave a comment below and tag @gheeluxe #gheeluxe in your recreations!

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