Plastic packaging-free, all-natural homemade cashew milk is just 2 ingredients away!
I’ve been stepping outside my “almond milk” comfort zone and try other plant milks.
*Enter the alternative.*
Cashew milk is super easy to make and oh so creamy! In fact, it’s probably the closest things to regular cow’s milk (that and oat milk) as it’s so creamy due because of its high fat content. The leftover pulp can be used to make protein balls or even cashew nut cream cheese!
I much prefer the homemade versions to store-bought, as you can make them as creamy as you like. I’m a creamy milk fan, so I make my plant milks with less water. But, if you prefer a thinner consistency, simply add more water to the recipe.
You can also add in natural sweeteners like dates, cinnamon, vanilla extract, maple syrup, stevia, cacao powder, strawberries and more. One of the best parts of making your own plant milks is you avoid the plastic packaging that often comes with store bought varieties.
Before we get started in learning how to make this super creamy cashew milk – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Cashew Milk
The pulp leftover after straining the milk can be stored in an airtight container in the fridge to use for a later date to make more cashew milk. However, each time you use the pulp the consistency becomes more watered down, so to keep it creamy use less water each time.
- 2 cups raw cashews, soaked for 5-8 hours (or overnight)
- 4-6 cups filtered water
- Pinch sea salt (optional)
- 1-2 tbsp maple syrup
- 1-2 tsp vanilla extract
- 1-2 dates, pitted
- Pinch of cinnamon
- 1 tbsp cacao powder (for chocolate milk)
- A handful of strawberries (for strawberry milk)
- 1 vanilla bean (for vanilla milk)
Or any other extras you like.
- Soak the cashews in water with 2 tsp of sea salt for at least 5 hours, or overnight.
- Drain the cashews and rinse well; until the water runs clear.
- Add cashew, water and salt to a high-speed blender and blend until creamy; about 1 minute.
- Add in any sweeteners of choice, then blend again to combine.
- Strain the milk through a fine mesh strainer, cheesecloth, or nut milk bag in a glass jar for storage.
- Store the milk in an airtight glass jar in the fridge for up to 4 days. The leftover pulp will keep for up to 4 days, too, in the fridge.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made plant milk before? How did it go? Share in the comments below.
Lots of love,