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This 3-Ingredient Cashew Milk recipe is a staple in my house! It is easy to make and so delicious. You don’t even need to soak the cashews in this recipe. You will have perfectly creamy and smooth cashew milk in 5 minutes.
Why You’ll Love This Cashew Milk Recipe
- Homemade is the best – Nothing beats homemade in my opinion! You have to try this recipe to see just how much better it is than using store-bought.
- Quick and easy – You just need three ingredients and five minutes to make this non-dairy milk. A few cups of fresh water, salt and cashews make the perfect milk. You don’t even need to soak your cashews at all!
- Great for meal prep – I love making a batch or double batch of this dairy-free milk a couple of times a week to enjoy for the next few days!
How to Serve
You can enjoy this cashew milk recipe in anything that calls for milk! Use it in cereal, make some ice cream with it, use it for coffee, anything you would like! It’s the perfect thing to pair with a chocolate chip cookie bar for the perfect afternoon treat!
I love using it in smoothies or in pancakes for an amazing creamy texture. It also can be used for more savory recipes, like pasta sauces. Just be cautious about potential thickening when it is heated. You might want to add a bit more liquid depending on the recipe!
How to Make This 3-Ingredient Cashew Milk Recipe
You just need three simple ingredients for this cashew milk recipe!
- Water – make sure you use filtered water for this!
- Cashews – the cashews should be raw and unsalted for this recipe
- Salt – I used sea salt, so if you opt for kosher salt, you might need an extra pinch!
Combine the four cups of water and raw cashews into a high speed blender. Add in a pinch of salt and blend for a few minutes until completely smooth and creamy!
Variations
I typically keep my homemade cashew milk recipe unsweetened. If you want to sweeten yours, I recommend adding one to two tablespoons maple syrup, depending on your taste. You can use another sweetener like agave if you would like, but I find maple syrup gives the best results.
You can also do some flavor variations. For a vanilla cashew milk, use a splash of vanilla extract. I recommend adding about two teaspoons if you would like a vanilla flavor! If you would like chocolate, add a bit of cocoa powder and sweetener. It would also be delicious with a bit of cinnamon added!
To make more of a cashew cream, lower the water ratio and blend until it reaches a thick and creamy texture. Cashew cream is a great addition to savory dishes like soups or dips.
If you have extra cashews, make some cashew butter to have on hand! Toast up the cashews and blend with a neutral oil until smooth.
What is the Best Nut Milk?
The best nut milk is based on personal preference, but I find that cashew milk is most similar to dairy milk. Additionally, cashew milk has been the easiest to make! Other vegan options like almond milk, oat milk and coconut milk require a bit more work and often involve straining your milk with a nut milk bag or cheese cloth and a fine mesh strainer to remove the pulp.
Of all homemade nut milks, this recipe takes the cake for me because you don’t have to soak the cashews OR strain the milk after. As long as you use a high-powered blender like a vitamix, you will have a totally smooth milk! By avoiding straining, you also retain all the amazing fiber, vitamins, and nutrients.
Storing Your Cashew Milk
I recommend using your homemade cashew milk within 5 days. Be sure to store it in the fridge. If you have extra, you can pour it into an ice cube tray and freeze it to make it last longer.
Homemade 3-Ingredient Cashew Milk
Ingredients
- 4 cups filtered water
- 1 cup raw cashews
- Pinch of sea salt
Instructions
- Combine the water and cashews into a high powered blender. Add in a pinch of salt and blend for a few minutes until completely smooth and creamy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
