Cashew Milk is my absolute favourite vegan milk and nut milk. It’s so incredibly creamy, tastes SO good and is the easiest vegan milk to make! You don’t need ANY special equipment for it (and no nut bag). Let me take you through the super easy process of making it and a couple of my favourite recipes to use it in.
Why Make Cashew Milk?
The first time I made nut milk at home I realised that homemade nut milks taste extraordinary! They’re fresh, you can flavour them exactly the way you want and they’re a great way to use up your pantry ingredients. Similar to making your own homemade tomato sauce
, or nut butters
, or even your own homemade bread
, making homemade nut milks is SUCH a rewarding process.
How to Make Cashew Milk
Making cashew milk is very simple. Soak the cashews, blend them with water and that’s it – you’ve made cashew milk! One of my favourite things about it is that you don’t have to strain the nuts since they basically blend right into the nut milk, unlike almond milk, for example. That means that you don’t need to get a nut milk bag and that it’s a pretty easy cleanup.
Cashew Milk Add-Ins
I love adding in some extras to make this nut milk taste even better. Just like in my cashew cream recipe (which is what this is based on), I add a touch of salt to bring out the flavours. I also add some sweetener and some vanilla extract which makes it absolutely divine.
Some other things you could add would be
- cocoa powder
- Apple pie spice
- Pumpkin spice
How Long Does Cashew Milk Last?
When I whipped up this nut milk on my IG stories
the #1 question I got was “how long does cashew milk last in the fridge?
”. After a couple weeks of testing I found that it lasts in the fridge for 5 days maximum. I recommend using it within the first 4 days though. You can easily half this recipe (I did the other day when making my cornbread Chili) and you can also freeze it (see more in notes).
What to use cashew milk in
Truly, you could use this nut milk in any of my recipes that call for a vegan milk (except where something is specified). Because it’s so creamy and subtle in flavour, I do especially love it in:
Enjoy friends! If you make this Cashew Milk Recipe, please snap a photo and tag #jessicainthekitchenon Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!
Cashew Milk is my absolute favourite vegan milk and nut milk. It’s so incredibly creamy, tastes SO good and is the easiest vegan milk to make! Let me take you through the super easy process of making it and a couple of my favourite recipes to use it in.
- 1 cup raw cashews soaked overnight, drained and rinsed
- 3.5 cups to 4 cups filtered cold water
- 1/4 teaspoon sea salt
- 2 tablespoons maple syrup or agave nectar or 3 soaked pitted dates
- 1/2 tablespoon vanilla extract
In a high speed blender, add the soaked cashews, filtered cold water, sweetener, sea salt and vanilla extract. Blend on high for about 2 minutes or until the cashews are completely blended out and the nut milk is smooth and creamy.
Pour into air tight jars or a milk jar and store in your fridge. Use for any recipe you prefer and enjoy!
- If you know you’re using this in a recipe that you don’t want any sweetness in, you can leave out the sugar.
- If you forgot to soak your cashews you can soak them in just boiled water for 1 hour.
- I do like my cashew milk nice and creamy, but you can add more water to taste.
- Calories are for 1/2 cup.
How to Store Cashew Milk
Speaking of which, I recommend storing these in sealed jars in your fridge. I love using my Weck Jars for these and my mason jars. It keeps the nut milk nice and fresh.
Like I mentioned above, you can also freeze this nut milk. I would recommend freezing into ice cubes to store it easily and conveniently. You can then thaw it afterwards, or add it straight to smoothies.
Calories: 104kcal | Carbohydrates: 7.2g | Protein: 3.1g | Fiber: 0.8g | Sugar: 2.7g