Once I began crafting cashew milk in my kitchen, I never returned to the old ways. It’s that good. We’re talking ultra-creamy, slightly sweet, and smooth plant-based goodness that you can whip up in like five minutes. Plus, no weird additives or gums — just real, simple ingredients that your blender turns into pure magic.
And guess what? No straining is needed, which is different from almond milk. That alone deserves a slow clap. Let me walk you through the whole thing — it’s easier than you think, and your morning coffee (and wallet) will thank you.
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Why You Should Try Homemade Cashew Milk:
Cashew milk is definitely available for purchase at the grocery store. But hear me out: Making it yourself is cheaper, tastes way better, and you know what’s in it. No odd thickeners, no questionable ‘natural flavors,’ just… cashews and water. Maybe a date or two if you want it a little sweet. That’s it.
And here’s why you’ll love it:
- No sketchy ingredients – Store-bought stuff is full of gums and stabilizers (why?). Homemade? Just nuts and water. Done.
- Enhanced nutrition – Cashews are packed with magnesium, iron, and beneficial fats. Save the pulp for more fiber and protein—it’s a total advantage.
- Insanely creamy – Like, legit frothy latte-level creaminess, no additives needed.
- Easy on your stomach – Dairy-free, no weird fillers—way gentler than regular milk or some other plant milks.
- Saves money – A pound of cashews makes a gallon of milk. Do the math—it’s a steal.
- Never run out – Midnight smoothie craving? No problem. Blend some up in 5 minutes.
Honestly, once you try the homemade version, the store-bought kind just tastes… off. Plus, it’s stupid easy to make. Why wouldn’t you?
What You’ll Need
You only need a handful of ingredients and basic gear, literally.
| Ingredient | Amount | Notes |
|---|---|---|
| Raw cashews | 1 cup | Go for unsalted, unroasted. |
| Water | 3–4 cups | Choose lighter over creamier. |
| Dates or maple syrup | 1–2 dates or 1 tbsp syrup | Optional, adds a lovely sweetness. |
| Vanilla extract | ½–1 tsp | Optional, adds a nice flavor. |
| Sea salt | Just a pinch | Completes the flavor profile. |
Gear:
- High-speed blender (like Vitamix or Blendtec): Makes life easier — and milk creamier.
- Regular blender or food processor: Works fine too; you may just want to strain.
- Mason jar or bottle: For storing your liquid gold.
- Nut milk bag/cheesecloth (optional): Only if your blend’s a bit gritty.
Quick Guide to Creating Cashew Milk
Let’s break it down step by step:
Step 1: Soak the Cashews
This part’s optional if you have a mega blender, but I still recommend it for that velvety texture (and easier digestion).
Soaking Options:
- Overnight soak: Easiest — just toss cashews in water before bed.
- Quick soak: Cover with hot water for 30 minutes to a few hours.
- Boil method: Need it now? Boil for 15–20 minutes.
Drain and rinse before blending. Don’t drink the soak water — it tastes off for a reason.
Step 2: Blend It All
Toss everything in your blender:
- 1 cup soaked cashews
- 3–4 cups filtered water
- Choices like dates, vanilla, or a hint of salt can be added
Blend at a high setting for 1–2 minutes until it becomes smooth and milky. If you’re not using a high-speed blender, blend longer or strain it afterward.
Step 3: Strain (Only If You Want To)
One of the coolest things about cashew milk is that you often don’t need to strain it. But if you’re using a basic blender or want ultra-smooth milk, grab a nut milk bag or fine mesh strainer and do your thing.
Customize It Like a Pro
Want it thicker? Use less water.
Want it lighter? Add more.
Want it dessert-level delicious? Try these:
Flavor Upgrades:
Sweet Ideas:
- Vanilla Fantasy: Stir in vanilla along with a splash of maple syrup.
- Sweet Cocoa Fusion: Stir cocoa powder with a sweetener.
- Berry Blast: Toss in a few strawberries or blueberries.
Savory/Spicy Vibes:
- Golden Milk: Add turmeric, cinnamon, and ginger.
- Espresso Shot: Blend in instant coffee or espresso powder.
- Coconut Cashew Milk: Blend with a spoonful of coconut cream.
Storage Tips (a.k.a. How Not to Waste Your Effort)
- Lasts 3–5 days in a sealed jar in the fridge. Shake before using — separation’s normal.
- Freeze it: Use ice cube trays for small portions that last up to 3 months.
- Gone bad? You’ll know. It’ll smell sour or taste off — trust your nose.
What to Do With Cashew Milk (Besides Drink It Straight)
This milk is so versatile, you’ll find excuses to use it everywhere:
Breakfast
- Pour over cereal or oats.
- Blend into smoothies.
- Use in overnight oats.
Drinks
- Coffee/tea creamer.
- Latte base.
- Hot cocoa game-changer.
Cooking
- Swap it in for milk in pancakes, muffins, or cakes.
- Add to mashed potatoes or creamy soups.
- Use in dairy-free mac & cheese.
Desserts
- Ice cream.
- Puddings.
- Vegan custards.
How’s It Stack Up Against Other Plant Milks?
| Milk Type | Texture/Flavor | Notes |
|---|---|---|
| Almond Milk | Thinner, needs straining | Not as naturally sweet |
| Soy Milk | Stronger flavor, can taste “beany” | |
| Oat Milk | Great, but sometimes too sweet or carby | |
| Cashew Milk | Rich, mild, and effortless to create | Aka the crowd-pleaser |
Don’t Toss That Pulp!
If you do strain your milk, save the leftover cashew pulp! It’s packed with nutrients.
Use It In:
- Smoothies for texture.
- Energy balls or protein bites.
- Oatmeal or yogurt.
- Baking — muffins, cookies, crackers.
- DIY granola.
- Vegan cheese (yep, that’s a thing).
Cashew Milk FAQs – Straight Talk
How do I make this stuff?
Listen, if you know how to push a blender button, you’re good to go. Soak some raw cashews (1 cup) for a couple of hours — or cheat with hot water for 30 mins. Toss them in your blender with fresh water (3-4 cups), maybe add a date if you’ve got a sweet tooth. Blend until it looks like milk. Boom — done. No straining nonsense unless you’re fancy like that.
Is this good for me?
Absolutely. We’re talking:
- Good fats that won’t wreck your cholesterol.
- Magnesium (you know, that thing you’re always low on).
- No weird additives or mystery “natural flavors.”
Plus, it’s lactose-free, so your stomach might thank you.
What’s the deal with store-bought versions?
They’re like the fast food of nut milks — full of thickeners, weird gums, and enough sugar to make your dentist cringe. The “So Good” stuff? Not so good when you read the label. Homemade means you control what goes in (spoiler: it’s just cashews and water).
How else can I use this apart from consuming it?
Where do I start?
- Gives your coffee a rich, creamy texture (no more disappointing, watery ‘milk’).
- Perfect for smoothies that don’t taste like punishment.
- Game-changer for vegan baking (try it in pancakes).
- Makes a killer dairy-free Alfredo sauce.
Is this better than regular milk?
Better? Different. It’s like comparing apples and… well, nuts.
- No lactose = no bloating.
- Fewer calories (if that’s your thing).
- But less protein, so maybe don’t ditch dairy completely if you’re a gym rat.
Which nut milk wins the health Olympics?
They all bring something to the table:
- Cashew: The Goldilocks option — not too thick, not too thin.
- Almond: The low-cal queen.
- Macadamia: Fancy fats for days.
- Oat: Best for frothing (but carb-heavy).
Why You Should Just Try It Already:
Making your nut milk sounds like the kind of thing only people who compost and own multiple linen aprons would do. But here’s the truth: It’s stupid easy, tastes way better, and saves you money. Plus, there’s a weird little thrill in turning a handful of cashews into something creamy and delicious.
Your first try might be a little too thick, too thin, or not sweet enough — who cares? Tweak it next time. Before long, you’ll be the person casually dropping “Oh, I just whip up my cashew milk” into conversations, and suddenly, everyone assumes you’ve got your life together. (Spoiler: You don’t. However, they don’t have to discover it.
Make one batch. Worst case? You’re out a cup of cashews and 5 minutes. Best case? You never go back to that overpriced, gum-filled grocery store stuff again.
Welcome to the homemade cashew milk club. No meetings, no rules — just better coffee, smoother smoothies, and the quiet satisfaction of outsmarting the system.