Creamy and delicious, this homemade cashew milk is the perfect dairy-free alternative to whole milk or heavy cream. All it requires is a little soaking time for the cashews and then you just blend them up with water and a bit of salt. The result is so much better than the watered down version you find in the grocery store. Enjoy it in your morning coffee, add it to a smoothie, or use it in your recipes – the possibilities are endless!
Homemade Cashew Milk
This homemade cashew milk is a perfect dairy free replacement for whole milk or heavy cream. You only need cashews, water, and salt to make this delicious, creamy milk alternative.
Equipment
- 1 High Speed Blender
- 1 Kitchen Scale
- 1 32 oz bottle
- 1 Funnel
Ingredients
- 150 g raw cashews
- 568 g water
- 1/4 tsp salt
Instructions
- Add the cashews to a small bowl and cover with water (not the amount listed in the ingredients!) Cover the bowl and let sit for 4 hours or up to overnight.150 g raw cashews
- Drain and rinse the cashews and add them to a high speed blender. Add the salt and water. Blend on low speed for 30 seconds and then increase the speed to high for 90 seconds. You shouldn't see anymore cashew pieces.568 g water, 1/4 tsp salt
- Use a funnel to pour the milk into a 32 oz bottle. Store in the refrigerator for up to one week.
Notes
Variations:
- Add a tablespoon of maple syrup or honey to sweeten.
- Add a tsp of vanilla extract for vanilla cashew milk
- Add a 1/3 cup of cacao powder plus 1 tablespoon of maple syrup for chocolate cashew milk
- Check out my other recipe to learn how to make a pumpkin spice version.
Nutrition
Calories: 243kcalCarbohydrates: 7gProtein: 7gFat: 19gSaturated Fat: 3gFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!
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