Description
If you’re looking for a dairy-free milk that’s creamy, nutritious, and incredibly easy to make, this homemade cashew milk recipe is your new go-to! Unlike almond milk, there’s no need to strain—just blend and enjoy a smooth, eco-friendly, and customizable drink.
Ingredients
Scale
1 cup raw cashews (soaked 4–6 hours or overnight)
3–4 cups filtered water (adjust for thickness)
1–2 tsp maple syrup (optional – or use dates/honey)
1 tsp vanilla extract (optional)
Pinch of sea salt (optional)
Instructions
1 cup raw cashews (soaked 4–6 hours or overnight)
3–4 cups filtered water (adjust for thickness)
1–2 tsp maple syrup (optional – or use dates/honey)
1 tsp vanilla extract (optional)
Pinch of sea salt (optional)
Notes
- Soaking improves digestibility and texture
- No straining needed—cashews blend fully
- Adjust water for creamier or lighter milk
- For flavor variations, add cinnamon, cocoa, turmeric, or matcha
- Prep Time: 5 minutes (plus 4–6 hours soaking)
- Cook Time: 0 minutes
- Cuisine: Plant-Based / Vegan
Nutrition
- Serving Size: 1 cup
- Calories: ~80
- Sugar: 1g (if sweetened)
- Sodium: ~50mg
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 3g