How to Make Cashew Milk at Home
Learn how to make creamy, dairy-free cashew milk at home with simple ingredients and customizable flavors for all your cooking needs.
Making cashew milk at home is quick, simple, and lets you control the ingredients. Here's the process in a nutshell: soak cashews, blend with water, and optionally add flavors like vanilla or sweeteners. Unlike other nut milks, cashew milk doesn’t need straining, making it even easier.
Key Steps:
- Soak Cashews: Use boiling water for 30 minutes (quick method) or soak overnight for creamier results.
- Blend: Mix soaked cashews with water (1:4 ratio for standard milk) in a blender until smooth.
- Optional Add-Ins: Sweeten with maple syrup, dates, or add vanilla, cinnamon, or cocoa for flavor.
- Store: Refrigerate in an airtight container for up to 3-5 days. Shake before use.
Pro Tip: Freeze leftover milk in ice cube trays for long-term storage. Thaw and blend when needed.
Cashew milk is a versatile, dairy-free alternative perfect for coffee, smoothies, and cooking. Adjust the thickness by changing the water-to-cashew ratio to suit your needs.
How to Make Cashew Milk (No Straining!)
What You'll Need
Before you start making cashew milk, have these ingredients and tools ready.
Ingredients
You'll need just a few basics to make your cashew milk:
- Raw cashews: 1 cup (about 4.8 oz)
- Filtered water: 4 cups for blending, plus extra for soaking
- Optional add-ins:
- Vanilla extract: ¼ teaspoon
- Sweeteners like pure maple syrup or dates
- A pinch of sea salt
- Ground cinnamon: ¼ teaspoon
- Raw cocoa powder: 1 tablespoon (for a chocolate version)
Tools
Having the right tools will make the process easier:
- High-powered blender: For a creamy texture
- Large bowl: To soak the cashews
- Measuring cups: For both dry and liquid ingredients
- Storage container: A 32 oz glass jar or bottle with an airtight lid
- Fine-mesh strainer: Optional, since cashew milk often doesn’t need straining
- Funnel: Makes transferring the milk easier
- Long spoon: Handy for stirring and scraping
Once you’ve got everything together, you’re ready to start making your cashew milk.
Making Cashew Milk
Start by properly preparing your cashews for the best results.
Soak Your Cashews
Choose a soaking method based on how much time you have:
- Quick-Soak Method: Cover the cashews with boiling water and let them sit for 30 minutes. This is a faster option, though the milk may be slightly less creamy.
- Overnight Method: Soak the cashews in filtered water at room temperature for 4-8 hours. This gives a creamier and smoother texture.
Once soaked, drain and rinse the cashews thoroughly. Discard the soaking water.
Blend Everything
Combine the soaked cashews with 4 cups of fresh filtered water in your blender. Start blending at a low speed for 30 seconds, then gradually increase to high speed. Blend for 2-3 minutes until the mixture is completely smooth and creamy.
If you want to add extra flavor, now’s the time:
- Vanilla extract and maple syrup for sweetness
- Dates and cinnamon for natural sweetness
- A pinch of sea salt to enhance flavor
- Cocoa powder for a chocolate twist
You can also adjust the water amount to match your preferred consistency.
Set the Thickness
The thickness of your cashew milk depends on the cashew-to-water ratio. Here's a quick guide:
| Purpose | Cashew:Water Ratio | Best Used For |
|---|---|---|
| Extra Creamy | 1:3 | Coffee creamer, heavy cream substitute |
| Standard | 1:4 | Drinking, cereal |
| Light | 1:5 | Smoothies, baking |
Storage Guide
Pour your cashew milk into an airtight glass container and refrigerate. It will stay fresh for 3-5 days. Shake well before using, as natural separation may occur.
Pro tip: If the milk develops a sour smell or unusual texture, it’s time for a fresh batch. Homemade cashew milk doesn’t contain preservatives, so keeping an eye on freshness is key.
Success Tips
Texture Guide
For a smooth and creamy consistency, here are some tips to perfect your cashew milk. Use room-temperature water (around 70°F) for the best blending results.
Blending Times for Desired Thickness:
- Extra Rich: Blend for 3-4 minutes
- Balanced: Blend for 2-3 minutes
- Light: Blend for 2 minutes
Pro Tip: Want a shortcut for soaking cashews? Soak them in 180°F water for 15 minutes to achieve results similar to overnight soaking.
Once you've nailed the texture, it's time to experiment with flavors!
Flavor Options
Take your cashew milk to the next level with these flavor ideas:
Sweet Additions:
- Vanilla Bean: Scrape 1 whole vanilla bean pod and mix it with 2 tablespoons of maple syrup.
- Chocolate: Combine 2 tablespoons of raw cacao powder with 3 pitted Medjool dates.
- Cinnamon Roll: Add 1 teaspoon of ground cinnamon, 1 tablespoon of vanilla extract, and 2 tablespoons of honey.
Savory Twists:
- Golden Milk: Blend in ½ teaspoon of turmeric, ¼ teaspoon of black pepper, and ¼ teaspoon of ginger.
- Matcha: Mix 1 tablespoon of ceremonial grade matcha powder with a pinch of sea salt.
Freezing Methods
For long-term storage, pour your strained cashew milk into silicone ice cube trays, leaving about ¼-inch of space for expansion. Each cube holds roughly 2 tablespoons. Freeze for 4-6 hours, then transfer the cubes to freezer bags. Cashew milk cubes can last up to 3 months in the freezer.
Thawing Tips:
- Place frozen cubes in the fridge and let them thaw for about 12 hours.
- Blend the thawed milk for 30 seconds to restore its smooth texture.
- Use the milk within 48 hours of thawing for the best taste and quality.
Best Storage Containers:
- Glass Mason Jars: Leave 1 inch of headspace to allow for expansion.
- Plastic Containers: Opt for BPA-free options.
- Freezer Bags: Remove as much air as possible before sealing.
Don't worry if the milk separates after thawing - just give it a good shake or a quick blend, and it'll be creamy again. These freezing and storage tips will keep your cashew milk fresh and ready whenever you need it.
Health and Cooking Uses
Nutrition Facts
Homemade cashew milk is a dairy-free option, and its texture depends on how many cashews you use. Adding more cashews makes it creamier, while using more water gives it a lighter consistency.
Recipe Ideas
Try using cashew milk in drinks, sauces, or baked goods as a plant-based alternative. If you consume dairy, you can pair cashew milk with milktab (https://milktab.co) to help with digesting dairy when needed. These ideas show how flexible cashew milk can be in the kitchen.
Benefits of Homemade
Simple, Clean Ingredients
Store-bought cashew milk often includes additives you'd rather avoid. By making it at home, you stick to just two ingredients: raw cashews and filtered water. No added sugars, artificial sweeteners, stabilizers, preservatives, or artificial flavors - just clean and straightforward.
Personalize It Your Way
Homemade cashew milk gives you full control over taste and nutrition. You can:
- Change the thickness by tweaking the cashew-to-water ratio.
- Sweeten it naturally with options like dates or maple syrup.
- Add extra flavor with vanilla, cinnamon, or cocoa.
- Include nutrients like calcium or vitamin D to match your dietary needs.
Lactose-Free Living
Homemade cashew milk is a great option for anyone avoiding lactose. Its creamy texture and mild flavor make it a flexible substitute for dairy.
Dairy-Free Option
Cashew milk can be used in a variety of ways, including:
- Coffee and tea
- Breakfast cereals
- Smoothies
- Baking recipes
- Cream-based soups
You can adjust the thickness to suit your needs, as previously explained. If you still enjoy dairy occasionally, there’s a way to make it easier on your digestion - keep reading to learn about milktab.
Using milktab
When you’re in the mood for dairy, milktab provides an enzyme solution to help with digestion. Each pill contains a powerful blend of 27,000 FCC units of lactase, 22,000 FCC units of protease, and 1,000 FCC units of lipase. One happy user shared:
"Milktabs WORK!! I went on a European vacation and ate all the cheeses I wanted to!"
Whether you stick to cashew milk or use milktab for the occasional dairy indulgence, you’ve got solid options to keep your digestion on track.
Conclusion
Making cashew milk at home is a simple way to enjoy a tasty, dairy-free alternative while staying in control of the ingredients and flavors. It's perfect whether you're avoiding lactose or just trying out plant-based options. You can tweak the thickness, sweetness, and flavor to suit your preferences.
If you occasionally include dairy in your diet, an enzyme supplement can make a big difference. Milktab is a popular choice for reliable digestive support. As one user puts it:
"I've tried enzyme supplements before, but with Milktab, I always get consistent, reliable support!"
Homemade cashew milk is not only free from unnecessary additives but also incredibly flexible. Use a thinner version for coffee or cereal, or make it thicker for soups and baking.
Whether you're sticking to dairy-free alternatives like cashew milk or using enzyme supplements to enjoy dairy now and then, you can find a solution that works for your needs. These options make it easier to enjoy your favorite foods without compromising your dietary goals.
