Cashew Milk Recipe (5 Minutes)
Learn how to make cashew milk that’s smooth, creamy, and naturally sweet. Made with raw cashews and water , no straining needed. Add maple syrup, vanilla, or a pinch of salt if you like.
Ingredients
- 1 cup cashews unsalted and unroasted
- 4 cups fresh filtered water
- Optional add-ins: Pinch of sea salt, 1-2 tablespoons maple syrup, date, or agave (for sweetness), 2 teaspoons vanilla extract, pinch of cinnamon for a sweeter version
Instructions
- If using a high-speed blender, you can skip soaking. For a regular blender, soak raw cashews for at least 4 hours or use the quick-soak method in Notes.
- Add soaked cashews, filtered water, and optional add-ins if using, to a high-speed blender. Blend on high for 1–2 minutes or until completely smooth and creamy. Store in an airtight container or glass jar in the fridge for up to 3 days. Shake well before using.
Notes
- Quick soak cashews: Place cashews in a heat-safe bowl, cover with just-boiled water, and let sit for 10–15 minutes. Drain and rinse before blending. If you want perfectly smooth milk, strain through a nut milk bag.
- Adjust consistency: Use less water for a creamier cashew milk, or up to 5 cups for a lighter version.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 2mg
