Easy Homemade Creamy Cashew Milk
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.
Servings 4 servings
- 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
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.
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.