Easy Homemade Creamy Cashew Milk

There is nothing like homemade nut milk! You will absolutely love my Easy Homemade Creamy Cashew Milk which is made from scratch and way better than any store-bought milk. Simply soak some raw cashews before blending and straining for the best nut milk you have ever had in your life!

Sure, we all go out and buy a carton of nut milk on our weekly grocery trips. Oftentimes, we are also buying the very nuts that the milk is derived from. With using only a few simple ingredients, you can make your own homemade cashew milk at home with barely any effort. All you need are your favorite nuts, water, a sweetener, and a high-powered blender!

This incredible Easy Homemade Creamy Cashew Milk will last a few days in your refrigerator, but mine usually doesn’t last longer than 48 hours. I love to add nut milk to anything, especially when it is a homemade variety! It’s the perfect excuse to snack on healthy cereal, make oatmeal, or make something comforting like homemade vegan mac and cheese!

Never made nut milk before? No problem! This is a no-cook recipe and is beginner level. Once you make nut milk once, you can experiment with all types of flavors to perfect your perfect milk recipe. Plus, this recipe is gluten-free, vegan, and dairy-free.

Starting a Plant-Based Diet

Plant milk is just the tip of the iceberg when it comes to cutting out animal products. While I am not a full-time vegan, I prefer to work more vegan dishes into my diet for their great taste and their health benefits. It can be challenging to go vegan or incorporate vegan meals, but the planet and the farm animals will thank you for it.

There are so many plant-based replacements for animal products. Years ago, vegans could not rely on all of the wonderful plant-based products available today. Now, plant milk, vegan cheese, and meatless meat are increasingly common in both grocery stores and restaurants.

Now is the time to take the leap if you are considering becoming vegan. Finding healthy vegan options gets easier by the day, plus, it is not hard to make vegan-based foods at home. Making homemade Easy Homemade Creamy Cashew Milk is a great start to becoming plant-based.

Cutting Down on Soak Time

It is required that you soak your cashews for quite some time before blending. By soaking the cashews, you are softening them to prepare the nuts for blending. Without soaking your nuts, the nut milk would contain grit and a less pleasant texture. Soaking the nuts also creates a creamy texture that does not require straining the solids.

My preferred method of soaking my cashews is overnight at room temperature. I also cover the soaking container with plastic wrap so that everything stays really fresh. If you do not have all night or many hours to soak your cashews, you can instead use boiling water.

By using boiling water instead of room temperature, the nuts will soak much faster due to the presence of heat. Soak the nuts in the hot water for only 30 minutes before blending. While this is a great way of quickly soaking cashews, the overnight method produces the optimal texture and creaminess, in my opinion.

Ingredients in Easy Homemade Creamy Cashew Milk

Only a handful of ingredients are needed to make the most delicious nut milk ever!

• 1 cup raw cashews, soaked overnight + drained
• 4 cups fresh water, divided
• 1-2 tablespoons agave
• 2 teaspoons vanilla extract
• A pinch of sea salt

How to Make Easy Homemade Creamy Cashew Milk

Simply rinse your soaked cashews and add them and 2-3 cups of water to a high-powered blender and blend on low-speed, increasing slowly to medium-high speed for about 2 minutes.

**NOTE: Do not over-fill blender, therefore add 2 cups at a time if needed.

Once the cashews are broken down completely, add another cup of water along with the agave, vanilla, and sea salt. Blend until smooth.

Refrigerate milk (tightly sealed) for up to 4 days. Stir before using, if needed.

Bon Appetit!

Other Recipes You’ll Love

If you love this Easy Homemade Creamy Cashew Milk, you will love these recipes, too!

• Summer Vegan Donut Board
• Vegan Chia Seed Maple Banana Bread
• Very Vanilla Cashew Milk Milkshake
• Cinnamon Chia Oatmeal with Caramelized Apple
• Spicy Jamaican Lentil + Quinoa Vegan Patties

Easy Homemade Creamy Cashew Milk

Prep Time: 5 mins

Total Time: 5 mins

Serves: 4 servings

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Ingredients

• 1 cup raw cashews, soaked overnight + drained (See Notes!)
• 4 cups fresh water, divided
• 1-2 Tbsps Agave (See Notes!)
• 2 tsps vanilla extract
• pinch of sea salt

Instructions

• Simply rinse your soaked cashews and add them and 2-3 cups of water to a high-powered blender and blend on low-speed, increasing slowly to medium-high speed for about 2 minutes **NOTE: Do not over-fill blender, therefore add 2 cups at a time if needed.**
• Once cashews are broken down completely, add another cup of water along with the agave, vanilla, and sea salt. Blend until smooth.
• Refrigerate milk (tightly sealed) for up to 4 days. Stir before using, if needed.
• Enjoy!

Tips & Tricks

STORAGE: Keep leftover milk in a tightly sealed mason jar or pitcher (covered) in the refrigerator for 3-4 days; best when consumed with 1-2 days.

SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking quickly, add cashews to measuring cup and cover with boiling water and let it soak for 30 minutes.

SWEETENER: If Agave isn’t desired, you can substitute with pure maple syrup, date syrup, or dates instead if preferred.

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Easy Homemade Creamy Cashew Milk.

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