This easy cashew milk recipe is made with just two ingredients and comes together in under an hour. It is perfect for coffee, soups, sauces, baking and dessert.
Bring 3 cups of water to a boil. Once it is boiling, remove it from the heat and add the cashews. Let the cashews soak in the hot water for 30-45 minutes.
Once the cashews have soaked, drain all of the soaking water and rinse the cashews under cold water. Add the cashews and filtered water to a blender and blend on high for 2-3 minutes, until all of the cashews are blended in and a creamy texture is reached.
If you are adding any sweetener or flavors (see below), add them to the blender now and blend for an additional minute to incorporate.
Pour the cashew milk into an airtight container or jar and store it in the refrigerator. Use within 5-6 days for optimal freshness.
Notes
Cashews - Be sure to use plain, unsalted raw cashews to make this cashew milk.
Chocolate Cashew Milk - Make chocolate cashew milk by adding 2-3 dates and 4 Tablespoons of cocoa powder.
Vanilla Cashew Milk - Add 2-3 dates and 2 teaspoons of pure vanilla extract.
Sweeteners - Use maple syrup, honey, sugar, or dates to sweeten cashew milk.
Spices - Optional spice add-ins include cinnamon, nutmeg, pumpkin pie spice or flaky sea salt. If you are adding spices, I recommend also adding a sweetener so the milk doesn't taste bitter.
To make cashew milk creamier, reduce the amount of water that you blend it with. Start with 1 ¼ cups of filtered water in the blender, gradually adding more until your desired consistency is reached.
A high-powered blender works best to make this cashew milk. Blenders like Vitamix, BlendTec, Ninja or NutriBullet.