Glass of cashew milk on a wooden coaster. Cashews around.
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How to Make Cashew Milk

Easy to make homemade cashew milk with only 2 basic ingredients. Everything you need to know to make the quickest and creamiest dairy-free nut milk. 
Course Drinks
Cuisine Dairy-free, Raw vegan, Vegan
Keyword Cashew milk, Dairy-free milk, Nut milk, Plant milk
Prep Time 20 minutes
Total Time 30 minutes
Servings 4 cup
Calories 89kcal
Author My Pure Plants

Ingredients

Instructions

How to make cashew milk?

  • Soak 1/2 cup cashew nuts in hot water for 20 minutes then drain and discard the soaking water. 
  • Add the soaked cashew nuts to a blender with 1 cup fresh water and blend them for 2 minutes.
  • Add any optional flavor and/ or sweetener of your choice here. We usually add 2 Tbsp maple syrup and 1/4 tsp vanilla extract and a pinch of salt to get the sweetness out better. 
  • Add the remaining 3 cups of water to the blender and blend again for 2 minutes until smooth, creamy, and frothy. Basically, you are ready.

How to strain cashew milk?

  • If you prefer to strain, you should use a nut milk bag, cheesecloth or any other fine mesh sieve. We have a nut milk bag, which you can see in action in our video. 
  • Take a large bowl and place the empty and open nut milk bag in it. Now, pour the milk from the blender right in the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid.
  • Now, starting at the top squeeze your hand as close as you can and slide it down to the bottom. You need to do it only a handful of times and it is ready. 
  • You can transfer your milk to any container you prefer. We have a lovely glass milk jar from IKEA (similar to this one) that fits perfectly in the door of the fridge.

Video

Notes

  • The FRUGAL approach would be to use 1/2 cup cashew nuts and 4 cups of fresh water. You get a thin, smooth, creamy cashew milk with a mild nut taste. This is the amount you need at least to make decent cashew milk.
  • The CLASSIC approach is 1 cup cashew nuts and 4 cups of fresh water. This version gives you a distinct - I dare to say - classic cashew nut taste, while the milk remains smooth and creamy.
  • The DECADENT approach is 1+1/2 cup cashew nuts and 4 cups of fresh water. The nuttiest taste you can get. Anything above this ratio will give you extremely dense milk.
NO NEED TO STRAIN. if you have a very powerful blender. In this case, you will enjoy cashew milk without straining. In addition to that, if we make cashew milk for baking, we definitely do not strain as it adds value and extra nutrition to the baked goods.
WE PREFER STRAINED although if we were to drink it. You get the best smooth plain milk quality if you strain. You can use the cashew pulp to make cookies, muffins, banana bread and so on. I prefer to add any pulp we have to my oatmeal.
Extra tip
Homemade cashew milk separates into liquid and fine cashew sand, which goes to the bottom. That is perfectly natural. Just shake it well before using.

Nutrition

Serving: 1cup | Calories: 89kcal | Carbohydrates: 4.8g | Protein: 3g | Fat: 7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.8g | Sodium: 1.9mg | Potassium: 106mg | Fiber: 0.5g | Sugar: 0.9g | Calcium: 5mg | Iron: 1.1mg