Easy Homemade Creamy Cashew Milk

5 from 6 votes

This Easy Homemade Creamy Cashew Milk recipe is the perfect way to make a great plant-based milk. 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.

Prep Time5

Total Time5

Course: Drinks

Keyword: beverage, cashews, classic, creamy, dairy-free, digestion, drinks, easy, gluten-free, healthy, homemade, indulge, plant-based, recipe, traditional, vegan

Servings: servings

Calories: 200kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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.

Nutrition