There’s nothing quite like homemade nut milk, especially when you can control what goes into it. Many store-bought nut milks contain things like locust bean gum, guar gum, carrageenan, and other questionable ingredients. Having made almond milk several times, it was time I gave cashew milk a go. I’ve included instructions for both a chocolate and a vanilla version…yum!
This is by far one of the simplest and most delicious nut milk recipes I’ve ever made! The creamy goodness of cashews along with all its health benefits make this nut an excellent candidate.
Step 1: It is important to use raw cashews, not roasted or salted. Start by soaking the cashews in filtered salted water for a minimum of 7 hours or overnight. This process softens and plumps them, helping to facilitate a smooth blending process. The longer they soak, the creamier the texture. Soaking the nuts helps aid in digestion, and salting the water is necessary to help neutralize the enzymes. Make sure to add enough water to about an inch above the nuts. I soaked mine for about 7 hours, which worked well.
Step 2: Drain and rinse the nuts very well, discarding the soaking water. You will be using fresh filtered water to make the nut milk. Do not reuse the soaking water.
Step 3: Add the following ingredients to a Vitamix or other high-speed blender:
- Filtered water
- Vanilla extract
- Pure maple syrup
- Cocoa powder (chocolate version)
Step 4: Blend ingredients on high speed for one full minute until smooth and creamy. (If your blender isn’t high speed, you may need to process for up to two minutes, stopping after about a minute to give the motor a break.) Pour into a quart-sized bottle and refrigerate.
I experimented with making my first time-lapse video for my blog and added text and music, but the one-minute recording only ended up being a total of 5 seconds! 🤣 Not much of a video, but I had fun with it. Besides, I don’t have a tripod setup, so I had to hold my cameraphone in my hand…hence the shaking.
Step 5 (chocolate version): Follow recipe instructions, add cocoa powder, and blend on high speed for about 15 seconds. You may wish to increase the amount of sweetener to taste. Pour into a second quart-sized bottle and refrigerate. In addition to maple syrup, I added about 10 drops of toffee-flavored liquid Stevia. Mmmm…
That’s all there is to it! Here’s the end result:
These are each just shy of a quart because…uh…I had to make sure they tasted just right. 😋👌
In my attempt to strain the milk using a hemp nut milk bag, it didn’t strain easily like almond milk, so I decided to skip that step. I happily found out later that straining is not necessary. Yay! It seriously couldn’t get any easier. This cashew milk is now my milk of choice, day or night, whatever the occasion!
Cashew milk is an excellent substitute for cow's milk. Use it in smoothies, cereal, and recipes that call for milk. Or just drink on its own.
- 3/4 cup raw cashews, plus filtered water and dash of sea salt for soaking
- 3 cups filtered water
- 2 organic Medjool dates
- 1/2 teaspoon vanilla extract
- 1 tablespoon organic pure maple syrup
- Pinch of sea salt
- Chocolate version: 3 tablespoons cocoa powder
To soak nuts: Place cashews in a medium-sized bowl, and add filtered water and dash of sea salt. Make sure to completely submerge the nuts with an extra inch or so of water. Soak for at least 8 hours or overnight. (Note: Soaking the nuts increases their volume about one and a half times resulting in just over 1 cup of nuts for this recipe.)
Drain and rinse nuts very well, discarding the soaking water.
Add all ingredients to a Vitamix or other high-speed blender.
Blend on high speed for one full minute until smooth and creamy.
Pour the milk into a quart-sized bottle and refrigerate.
Repeat for chocolate version, adding 3 tablespoons of cocoa powder.
Makes about 32 ounces. Keep refrigerated, and shake milk very well before each use. Consume within 5 days for freshest flavor.