Whether you’re a vegan foodie or would like to reduce or eliminate dairy from your diet, you probably have heard about making your own nut milk with a nut milk bag. The process is fairly easy, but a bit messy and I noticed I’m falling back to my ”cheat version method” without a nut milk bag. This cashew milk version is probably the easiest way to make cashew milk. Cashew milk is my recent favorite and it tastes like a creamy smoothie!
Are you a milk drinker? I’m not much of a milk drinker as in ”standing-in-front-of-the -fridge-to-drink-out-of-the-pack-kind-of-milk-drinker’’. I like to add a good splash in my oat recipes or in my smoothies though, but I do use it in some way (albeit in small amounts) every single day. I’m not a big fan of store-bought vegan milk products, and making my own milk and straining the pulp from the mixture is more trouble than worth it. Or maybe I’m just lazy? Somehow I feel like I could use my time in the kitchen in a different and more creative way.
I love oat milk and almond milk, but compared to those I find cashew milk creamier and sweeter. Adding a date is totally optional in this recipe but I can highly recommend it. It makes this drink so much more delicious. This cashew milk is hands down the perfect plant-based milk/creamer to add to your tea (or coffee).
This cashew milk recipe:
- is a great dairy-free milk for in your tea- or coffee
- delicious as a snack, for example served cold with cinnamon
- makes a great milk to add to smoothie recipes
- the perfect milk for in porridges or puddings
- can be made thicker (or thinner) for cooking purposes
- doesn’t require soaking, straining or a nut milk bag
- no left-over pulp
This recipe requires no straining, no soaking and nothing goes to waste (no pulp). The only thing you will need is a good cashew butter with just one ingredient: cashews. Did I mention you don’t have to strain the mixture? As such this recipe contains all the nutrients that is in cashews.
My advice is to go for a cashew butter with just one ingredients: cashews. You will then be sure to have total control over how the cashew milk will taste. Not too sweet, not too salty and no unnecessary oils. You can also make your own cashew butter by blending unsalted cashews in a food processor until you have a smooth butter. And yes, you could make this recipe with almond butter too or actually any other nut -or seed butter.
Cashew milk in savory recipes
This recipe allows me to decide how thick or thin I want the milk to be so I also use it in my savory cooking recipes. When I’m cooking I will often make a thicker version (less water and no dates) to add to soups, stews and curries. I find cashew milk in most recipes even more delicious than coconut milk.
Here are some suggestions for sweet recipes where this cashew milk would be a great plant-based milk to use:
- great in this creamy buckwheat porridge
- in my favorite oat recipe
- or in these vanilla cupcakes
- I’m also going to try to use this cashew milk recipe in this chocolate ice cream
Do I need a fancy blender?
Yes, if you are going to make nut milk the traditional way (soaking, blending and straining in a nut milk bag) and when you are blending the whole nut a high -speed blender such as a Vitamix is probably the way to go. I tried this recipe with three different blenders from not so powerful, mid-range and with a Vitamix blender and all of the blenders produced a delicious creamy milk that was ready to be served.
What is your favorite milk? I hope you’ll make this cashew milk and will love it too. I would love to read your feedback in the comments/ratings below and don’t forget to share your cashew milk photos with me on Instagram by tagging #thegreencreator. Enjoy!
This non-dairy cashew milk recipe is quick and easy to make. It’s refreshing and creamy. You don’t need to soak the cashew nuts or strain after blending: so less hassle and less waste. Just blend and enjoy.
- 1 heaping tablespoon raw cashew butter (unsalted and unsweetened)
- 2 to 3 cups of water (depending how thin or thick you would like the milk to be)**
- optional: 1 or 2 Medjool dates*
- Place cashew butter, water and date(s) in a blender. Process for 1-2 minute(s) until smooth and creamy.
- Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
- If you keep the cashew milk in the fridge for later, you’ll notice how the fat in the cashew butter separates from the water. Give the cashew milk a good shake each time before using.
* Although, the dates only give a hint of sweetness, you can skip this ingredient if want an unsweetened version. My sweetener of choice is a Medjool date, but you can also add vanilla extract, maple syrup and/or cinnamon. These are all optional and depending on what you want to use the cashew milk for.
** Water ratio: you can use less water for even creamier results. If a thinner or thicker milk is preferred, adjust the amount of water used when blending by about 1/2 a cup.
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