Creamy Cashew Milk Recipe

When I realized that my go-to oat milk’s second ingredient was seed oil, I decided I’d try my hand at making my own homemade cashew milk. Yes, you can easily just use dairy milk, but personally I don’t love the flavor, so making my own was something I wanted to try.

After making it for a few weeks, I can confidently say that making your own nut milk is actually really easy and tastes so delicious.

It uses minimal ingredients, plus, the ingredients are cheap when you buy them in bulk. If you have a Costco membership, that’s a great place to get cashew and dates. I’ve made several batches of cashew milk from the big bag of cashews and a container of dates and still have a lot left.

There are so many different types of nut milk out there, but I opted for creamy cashew milk because you don’t need to strain it. I’m all about ease over here and taking that step out requires less work and one less thing to buy because there’s no need for a nut milk bag.

This homemade cashew milk has a creamy, mild flavor that goes well with my morning matcha and coffee. I prefer this over almond milk which can have a really strong almond flavor that I personally don’t like as much. You could definitely try another nut, but you will likely need to strain it at the end.

The end result is so delicious! I so look forward to my morning matcha, even more so now knowing it’s made with simple ingredients and no inflammatory seed oils!

If you love dairy-free milk and want to make your own with whole ingredients, you’re going to love this creamy milk!

Ingredients You’ll Need

Raw Cashews: Raw cashews are rich in healthy fats, vitamins, and minerals, making them a great choice for nut milk. Their creamy texture allows for a smooth blend without the need for straining—hooray! The result is a rich, nutritious, thicker milk that’s easy to make and so delicious. You’ll also want to make sure you use unsalted cashews—when buying raw, you should be good here! The reason I really love this is because there’s no hassle of having to strain your milk at the end.

Medjool Dates: Medjool dates are a nutritious natural sweetener, rich in fiber, vitamins, and minerals, making them an excellent addition to homemade nut milk. They provide a healthy source of energy, support digestive health, and contribute to a rich sweetness without the need for refined sugars, enhancing the flavor while offering health benefits. I like to add 1-2 per batch depending on how large the dates are. You can always taste test and add another as needed.

Vanilla Extract: Lastly, vanilla extract adds great flavor to homemade nut milk. It gives it that warm, aromatic sweetness that complements the natural creaminess of the nuts. Just a teaspoon can elevate the milk’s taste, making it extra delicious in your morning coffees, matchas, cappuccinos, lattes and smoothies.

Equipment You Need:

High-Speed Blender: The biggest tip for getting smooth, creamy cashew milk is to use a powerful blender. I use my Vitamix to blend this and the reason you really need a high-powered blender is to get this milk super creamy. If you don’t have a high-powered blender, you can use a regular blender, but you might also need a nut milk bag to strain out any gritty pieces.

Airtight Glass Bottles: You don’t have to use these bottles, but they are super handy, not to mention they look cute and are easy to pour from. Here are the ones I bought, plus some other options below.

Homemade Cashew Milk Recipe

FAQs

What Should I Store my Nut Milk In?

I highly recommend these glass bottles for storing. They’re easy to clean and have screw tops and a silicone top option for easy pouring. They’re easy to clean with a bottle brush or in the dishwasher with the bottle on the bottom.

How Long Does Homemade Nut Milk Last?

This will keep for 5-7 days in the refrigerator in an airtight glass container. Because there are no additives, fillers or preservatives, it will naturally separate—this is totally normal. Just give it a good shake before.

Does this Nut Milk Get Frothy?

Because there’s no extra stuff in this nut milk, it doesn’t get super frothy like cow’s milk does, but it’s still delicious nonetheless.

Can I Add More Vanilla?

Yes, of course! This recipe for cashew milk is meant to be tweaked to your own personal taste. If you love a stronger vanilla flavor, feel free to add a bit more to suit your taste and truly make this a vanilla cashew milk. You can also add in a pinch of cinnamon too.

Can I Double This Batch?

Yes, of course! It really just depends on how much you go through in 5-7 days. I’ve made a double batch and didn’t drink it all in a week and by day 9 it was bad (very sour!). I prefer making a smaller batch so it stays fresh.

I Don’t Like Dates, Can I Use a Different Sweetener?

Sure, you can easily swap dates for maple syrup or honey. Start with a small amount, about 1 Tbsp and add more as necessary.

Dates do add a bit of thickness to this milk, so yours may be slightly thinner without them. You can also skip the sweetener all together for an unsweetened cashew milk.

There you have it, a super simple recipe for delicious cashew milk that can easily replace your current plant milks. I hope you enjoy this one as much as I do!

BTW, how to make date caramel, and healthy vegan snickers bars.