This Easy Homemade Creamy Cashew Milk recipe is the perfect way to make a great plant-based milk option. Completely versatile and enjoyed in anything that requires milk, this recipe is one that the entire family can consume. Simply soak your cashews overnight, drain, and blend. Completely Gluten-Free and Vegan.
When it comes to milk, I’m such a major fan at making homemade milk from time to time. Previously, I made an Ultra Creamy Homemade Oat Milk, which was such a great recipe!
Granted, I tend to use Almond milk and Coconut milk mostly, however, lately, I’ve decided to give other types such as Flax milk a try!
This Cashew Milk is SO GOOD, ya’ll. Not only is it SUPER easy, but it’s also creamy, uses simple ingredients, and can be easily stored.
OK, so the big question that you might be asking is—why Cashew Milk?
Whelp, besides the fact that it’s one of my faves, cashew milk is also very nutritious.
Cashews in general have a buttery, sweet, and salty taste, which for many people, is considered absolutely delicious!
Raw Cashews are often used in vegan recipes and I can attest to using them often as well. Once easily soaked, cashews are so easy to incorporate and adds a nice texture to many dishes.
When it comes to nutritional value, cashews are packed with vitamins, minerals, and antioxidants, which include Vitamins E, K, + B6, zinc, iron, magnesium, etc.
In addition, cashews offer the following benefits:
Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan.
To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.
Is there a great alternative plant-based milk that doesn’t include nuts?
Of course! If you have an allergy to nuts, then you are able to enjoy other plant-based milks such as oat milk, almond milk, soy milk, rice milk, flax milk, and more.
Do I need to strain my cashew milk?
Nope. The best part about making cashew milk unlike oat milk is that it doesn’t require that you strain it. Because the cashews are soaked overnight, they are easily broken down completely, which creates a nice velvet, creaminess.
How long does cashew milk last for?
When properly stored in the refrigerator, cashew milk lasts 3-4 days, at best. Usually, I like to consume my batch within the first 1-2 days. The great thing is that making a new batch isn’t hard at all.
Is Homemade better than Store-bought?
Of course, it depends on your preference and time. However, making anything homemade gives you more control in the ingredients used. Store-bought cashew milk might be filled with added sugars, thickeners, and salts, which aren’t that good for you.
Do I really need to soak the cashews overnight?
Yes and no! While soaking them overnight is THE BEST way, a trick that I always use when making a recipe on short notice or if I forget to soak my cashews overnight is to cover my cashews in boiling water for 30 minutes. This usually gets the job done in softening the cashews. Once the 30 minute mark is up, simply drain and continue recipe.
This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes.
This Healthy Cashew Date Morning Shake recipe is a healthy take on a great morning ‘pick me up’ shake. It includes bold flavors of dates and vanilla and is beautifully textured to create a smooth drinking experience from the cashews and oats. This Vegan version boasts it’s creaminess, thickness, and generous play on spices and slight banana flavor.
These Loaded Vegan Queso Skillet Nachos are the best you’ll ever taste! This recipe comes loaded with chickpeas, red kidney beans, onions, tomatoes, jalapeños, and a delicious vegan cashew-based queso over crispy organic tortilla chips. Never spend another occasion or weeknight contemplating the best vegan dish that works for the entire family—-this is it!
This Very Vanilla Cashew Milk Milkshake recipe is the perfect vegan sweet treat that will surely satisfy your biggest sweet tooth. Made with a delicious dairy-free cashew ice cream, coconut milk, vanilla extract, and topped with a velvety CocoWhip, this milkshake is an easy dessert option to end your day or indulge in between lunch, entirely dairy-free.
This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with a creamy, flavorful Alfredo sauce made from cauliflower and cashews; and tossed with delicious broccoli. Completely dairy-free and vegan. Made in just 25 minutes!
Let’s dig into this recipe, shall we?
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.
If you choose to make this Easy Homemade Creamy Cashew Milk recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Easy Homemade Creamy Cashew Milk.