How To Make Cashew Milk
For the last few years I have been making almond milk at home pretty religiously. I like the fact that I can control the ingredients that go into it, there are no preservatives, and I just honestly prefer the taste to store bought. Last Fall I started experimenting with new nut and seed milk combinations in our home like my coconut almond milk and pumpkin spiced pepita milk. Which led me to realize that I had been cheating our taste buds by only serving up almond milk at home. Since then I have been soaking and blending a new variation of nuts or seeds every week to see what we like best as a family and it turns out that the easiest of all the nut milks happens to be our family favorite for both flavor and consistency. My cashew milk comes together in under 5 minutes, not counting soaking of course, and tastes better than any store bought plant based milk you can buy. Our 12-year old dairy fanatic doesn’t even scoff at my cashew milk!
I use this cashew milk everyday now in our smoothies and cereal, I pour the little fruit bandit and I big cups to sip on while we enjoy our lunch, and I am developing some pretty spectacular popsicles for B&B using this cashew milk as a base.
So, let’s get busy and make a big batch of cashew milk!! You will be SO glad you did.
Step 1: Combine all of the ingredients into your blender.
Combine your soaked and rinsed cashews, 3 cups filtered water, 1-2 tablespoons agave or maple syrup, 2 teaspoons pure vanilla extract, and 1/4 teaspoon sea salt.
We like our cashew milk on the sweeter side, so we use 2 tablespoons of agave, but you can absolutely eliminate the sweetener and extract if you want a savory cashew milk. We won’t judge.
Step 2: Blend, blend, blend…
If you are using a Vitamix or high-speed blender simply select variable 1 (the lowest setting), start the machine and slowly increase the speed to variable 10 (the highest setting). Blend for 2 minutes. No straining necessary.
Thirsty for more nut/seed milk recipes? I started a Pinterest board with a few of my favorite bloggers all about making nut/seed milk at home! Just click here.
- 1.5 cups raw, unsalted cashews, soaked and rinsed
- 3 cups filtered water
- 1-2 tablespoons light agave, maple syrup, or preferred sweetener
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- Combine all of the ingredients in the order listed into the carafe of a high-speed blender in the order listed.
- Starting on the lowest setting and working all the way to the highest setting blend the ingredients for 2 minutes.
Cashew milk will keep in the refrigerator for 2-3 days.
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