Cashew Milk

This cashew milk recipe is the easiest vegan milk you'll make! It's incredibly creamy, delicious and fantastic for using in so many ways.

Course DIY, Drinks

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings cups

Calories 105

Author Jessica Hylton

Ingredients

1 cup raw cashews soaked overnight, drained and rinsed
3.5-4 cups filtered cold water
¼ teaspoon sea salt
2 tablespoons maple syrup or agave nectar or 3 soaked pitted dates
½ tablespoon vanilla extract

Instructions

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!

Notes

For neutral flavored milk, you can leave out the sweetener.
To speed soak the cashews, soak them in just boiled water for 1 hour.
For thinner milk, add more water to taste.
Calories are for 1/2 cup.

How to Store Cashew Milk

Store in sealed jars in your fridge. I love using my Weck Jars or mason jars. They keep the nut milk nice and fresh.

You can also freeze this nut milk. I recommend freezing it in ice cubes to store easily and conveniently. You can thaw the cubes or add them straight to smoothies.