Have you noticed how much the dairy-free milk industry is growing lately? More and more Americans are buying vegan milk alternatives or ordering non-dairy options at their favorite coffee shop. The crazy thing is that most of these people aren’t vegan, nor are they lactose intolerant. A lot of people are purchasing milk alternatives simply because they taste better! And it’s no wonder with the huge variety of non-dairy milks to choose from nowadays. It’s practically impossible to not find one that suits your taste buds. Whether you like almonds, cashews, coconut, hemp seeds, soy, rice, or oats, there’s a non-dairy milk for you.

Personally, I really enjoy the flavor of cashew milk. However, I don’t actually buy it that often, as I find myself reaching for soy milk instead. Why, you ask? Because most of the mainstream nut milks are so watered down that I might as well be adding water to my oats or smoothie! I find that soy milk is always a little creamier and less watery, even though it doesn’t taste as good.

However, if I’m using milk for my cereal or to dip cookies in, soy milk just doesn’t cut it. I need something that’s creamy, but also tastes good. Because of this, I set out to find a non-dairy milk to suit my needs. Along my search, I discovered that you can actually make nut milk at home! There are a lot of benefits to making your own almond or cashew milk. First and foremost, it’s incredibly creamy. Like, we’re talking creamy. Second, it’s made with just a few natural ingredients, instead of all that preservative junk you find in the store-bought kind. But most importantly, it tastes better! If you want your cashew milk to actually taste like cashews, homemade is the only way to go.

All you need to make homemade nut milk is a good blender and a nut milk bag. The bag lets you strain out the pulp so that your milk is super smooth and creamy. This nut milk bag from Ellie’s Best is my favorite because it’s affordable and high quality. You can also save 10% off your entire order from the company using the code ayaka! Who doesn’t love to save money?

Print

Creamy Homemade Cashew Milk

After trying this ultra creamy homemade cashew milk, you'll never go back to the store bought stuff. Lightly sweetened with maple syrup and vanilla, it's perfect for smoothies, cereal, and more!

Course Breakfast, Drinks

Cuisine Dairy Free, Gluten Free, Healthy, Vegan, Vegetarian

Keyword beverages, cashew milk, cashew recipes, cashewmilk, cashews, dairy free, dairy free milk, drinks, gluten-free, healthy, healthy recipes, non dairy milk, non-dairy, nut milk bag, nut mlk, nuts, smoothie, smoothies, vanilla cashew milk, vegan, vegan milk

Prep Time 4 hours 10 minutes

Total Time 4 hours 10 minutes

Servings 4 servings

Calories 205.5 kcal

Ingredients

• 1 cup raw cashews
• 3 1/2 cups water

Optional Ingredients (For Sweet Version)

• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Instructions

1. Add the cashews to a bowl and cover with water. Soak for at least 4 hours, or overnight in the refrigerator. Once soaked, drain the cashews and rinse well.
2. Add soaked cashews to a high speed blender along with 3 1/2 cups water. If making sweetened version, add maple syrup and vanilla. Blend all ingredients on high speed for 1-2 minutes.
3. Use a fine mesh strainer or cheesecloth (I use this nut milk bag) to strain the cashew milk into a bowl. Squeeze out any remaining liquid from the cheesecloth/nut milk bag.
4. Store the milk in a sealed container in the refrigerator for up to 5 days.

Recipe Notes

• For best results, strain the cashew milk through this nut milk bag. This will make is extra smooth and creamy! (Use code ayaka to get 10% off your order)