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!

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 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 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?

how long does homemade cashew milk last?

Homemade cashew milk typically lasts for up to 4 to 5 days when stored in a sealed container in the refrigerator. It’s essential to keep it chilled to maintain its freshness. After this period, the milk may start to separate or develop a slightly different taste, indicating that it’s time to prepare a new batch if needed.

Remember to give the cashew milk a gentle shake or stir before using it if you notice any separation, as this can naturally occur with homemade nut milk. Additionally, if there’s an unusual odor or visible signs of spoilage, it’s best to discard the cashew milk to ensure your safety and enjoyment of the beverage.

How to Make Homemade Cashew Milk

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 a 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.

FAQ

Can I extend the shelf life of homemade cashew milk?

• While the recommended storage is up to 4 to 5 days, you can freeze cashew milk in ice cube trays for longer preservation. Thaw cubes as needed.

Can homemade cashew milk go bad?

• Yes, signs of spoilage include an off smell or visible changes in color or texture. If you notice any of these, it’s best to discard the milk.

Why does homemade cashew milk separate?

• Separation is natural in nut milk. Simply shake or stir the milk before using it to blend the layers back together.

Can I use homemade cashew milk in cooking and baking after it’s been refrigerated for a few days?

• Yes, you can still use it in various recipes. Just ensure it hasn’t passed the recommended storage duration, and check for any signs of spoilage.

Can I add flavors or sweeteners to homemade cashew milk to enhance its taste?

• Absolutely! You can customize your cashew milk by adding sweeteners like maple syrup or vanilla extract during the blending process to create a flavored version.

Creamy Homemade Cashew Milk

Recipe by Food by AyakaCourse: Breakfast, DrinksCuisine: Vegan, Healthy, Dairy FreeDifficulty: Easy

Servings

4

servings

Prep time

4

hours 

10

minutes

Calories

205.5

kcal

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!

Ingredients

• 1 cup raw cashews

• 3 1/2 cups water

• Optional Ingredients (For Sweet Version)

• 2 tbsp maple syrup

• 1/2 tsp vanilla extract

Directions

• 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.
• Add soaked cashews to a high-speed blender along with 3 1/2 cups water. If making a sweetened version, add maple syrup and vanilla. Blend all ingredients on high speed for 1-2 minutes.
• 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.
• Store the milk in a sealed container in the refrigerator for up to 5 days.