Homemade Cashew Milk Recipe

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There’s something really satisfying about making your own plant-based milk at home, especially when it’s this easy. This homemade cashew milk recipe is creamy, smooth, and just slightly sweet, thanks to a little maple syrup and vanilla. It’s perfect for pouring into coffee, blending into smoothies, or enjoying all on its own.

Cashew milk is a favorite around here for a reason: no pulp waste like almond milk, a naturally rich texture, and a clean flavor that pairs well with almost anything. And the best part? You don’t need many ingredients or much time, just a blender, a nut milk bag, and a few pantry staples.

Let me show you how to make this simple, delicious homemade cashew milk step by step.

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Why Make Cashew Milk from Scratch?

Store-bought nut milk works in a pinch, but making your own has some real perks:

• No unnecessary additives – No gums, oils, or preservatives.
• Full control – You choose the flavor, sweetness, and consistency.
• Super creamy texture – Cashews blend beautifully into a smooth, luxurious milk.
• Minimal waste – Cashews break down easily, and you can even use the pulp if you strain it.

Plus, it’s genuinely easy. Once you try this homemade version, it’s hard to go back.

Ingredients & Equipment You’ll Need

Here’s what goes into this recipe:

• 1 cup raw cashews
• 4 cups filtered water
• 1–2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

These basic ingredients make a lightly sweet, versatile milk that’s great in both sweet and savory dishes.

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Tools You’ll Need:

• Blender (I like this blender, small but powerful)
• Nut Milk Bag (unbleached, organic cotton)
• Bowl (for soaking)

These simple tools make it easy to whip up creamy cashew milk at home, no fancy equipment required. Perfect for everyday blending, storing, and sipping.

How to Make Homemade Cashew Milk

Here’s a breakdown of the process from soaking to storing:

Step 1: Soak the Cashews

Soaking softens the cashews and helps them blend into a smoother milk.

Step 2: Blend It Up

In a high-speed blender, combine:

• The soaked cashews
• 4 cups filtered water
• 1–2 tablespoons maple syrup (depending on how sweet you like it)
• 1/2 teaspoon vanilla extract
• A pinch of sea salt

Step 3: Strain (Optional, but Recommended for Ultra-Smooth Milk)

Cashew milk doesn’t have to be strained, but if you want a super smooth, store-bought-like texture, use a nut milk bag or fine mesh strainer.

Here’s how:

If you’re using a high-powered blender (like a Vitamix or Blendtec), you may find you don’t need to strain at all. But it’s totally up to your texture preference.

Step 4: Store

Transfer the finished milk into a glass jar or bottle with a lid and refrigerate.

Give it a shake before each use—some natural separation is normal.

Flavor Ideas

Once you’ve mastered the base recipe, you can mix it up:

• Chocolate Cashew Milk – Add 1 tablespoon cocoa powder and a little extra maple syrup.
• Cinnamon Spice – Blend in 1/2 teaspoon cinnamon and a pinch of nutmeg.
• Golden Cashew Milk – Add 1/2 teaspoon turmeric, 1/8 teaspoon black pepper, and a dash of cinnamon.

These flavored versions make great warm drinks too—just heat gently on the stove.

Ways to Use Cashew Milk

This homemade cashew milk is so versatile. Use it anywhere you’d use dairy milk:

• In lattes or iced coffee
• Over cereal or granola
• In smoothies and protein shakes
• As a base for creamy sauces or soups
• In baked goods like muffins or pancakes

It’s especially great in recipes where you want a neutral, creamy texture without too much nutty flavor.

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Perfect for Iced Lattes

One of the best ways to use this homemade cashew milk? Iced lattes.

Thanks to its naturally creamy texture and mild flavor, cashew milk blends beautifully with coffee. It doesn’t separate or curdle as easily as some other plant-based milks, and the maple syrup and vanilla give it a subtle sweetness that pairs perfectly with espresso or cold brew.

Here’s how to make a Simple Iced Cashew Milk Latte:

You can also froth your cashew milk for hot lattes. While it won’t foam quite like dairy milk, it still steams nicely with a handheld frother or steam wand.

How to Store It

Keep your cashew milk in the fridge for 4–5 days in a sealed container.

If you want to make a larger batch, freeze some in ice cube trays for smoothies. Just note that freezing may slightly change the texture—it’s best fresh, if possible.

Homemade Cashew Milk Recipe

Yield: 4 cups

Prep Time: 5 minutes

Soak Time: 4 hours

Additional Time: 5 minutes

Total Time: 4 hours 10 minutes

Creamy, slightly sweet, and incredibly easy to make at home.

This homemade cashew milk is rich, smooth, and perfect for coffee, smoothies, or just sipping on its own. Unlike almond milk, it doesn’t require peeling or extensive straining—though you can strain it for extra smoothness if you like.

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Ingredients

• 1 cup raw cashews (soaked)
• 4 cups filtered water
• 1–2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Soak the cashews
   Soak cashews overnight in cold water (or at least 4 hours at room temperature). For a quick version, soak in hot water for 20 minutes. Drain and rinse well.
2. Blend until smooth
   Add soaked cashews, filtered water, maple syrup, vanilla, and salt to a high-speed blender. Blend for 1–2 minutes until completely smooth and creamy.
3. Strain (optional)
   For ultra-smooth milk, strain through a nut milk bag or fine mesh strainer into a bowl. This step is optional—cashew milk is naturally smooth enough that many skip it.
4. Store and enjoy
   Pour into a glass jar or bottle and refrigerate. Keeps for 4–5 days. Shake well before each use, as natural separation may occur.
   

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 54mgCarbohydrates: 50gFiber: 1gSugar: 38gProtein: 6g

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Save This Recipe for Later!

Love homemade nut milk? Don’t forget to pin this easy cashew milk recipe so you can come back to it anytime. Perfect for smoothies, coffee, baking, and more!

Final Thoughts

This homemade cashew milk recipe is a staple in our kitchen for a reason: it’s quick, affordable, and better-tasting than anything you’ll find on a shelf. With just a few ingredients and a blender, you can whip up a creamy, clean milk that fits perfectly into your everyday routine.

Once you make it a few times, it’ll become second nature, and you’ll wonder why you ever bought the boxed stuff.