This easy homemade cashew milk is creamy, dreamy, so darn perfect! I’ve been making this milk recipe for quite a while, but now I’ve finally perfected it! Let’s get right to it, shall we? 🙂
If you have a nut allergy and I’m losing you, check out my homemade oat milk recipe instead.
How to make homemade cashew milk?
First off, invest in a nut milk bag (affiliate link)!! Yes, it’s an affiliate link, but I only endorse products that I use and truly, truly LOVE. This bag seriously changed my life. Like I said, I’ve been making this nut milk for a long time, and multiple times per week. Even though I previously thought I had mastered the method to get the creamiest milk possible, boy was I wrong.
This nut milk bag, again, LIFE CHANGING. Plus, it’s really simple to use. After blending your cashews and water to make your milk, place the nut milk bag inside your pitcher or jug.
Then pour the milk inside, lift the bag, pull the drawstring to seal the top and avoid spills and gently squeeze the milk through.
It will pass through the bag fairly quickly, and I promise this is a step you do NOT want to skip. Look at all that pulp that is NOT in my cashew milk!!
Like I said, I make this cashew milk multiple times per week, because I enjoy it in my coffee, and my two boys love to drink it, so it doesn’t last long in my house.
All this time though, there was often an unpleasant grittiness in the milk that I kept ignoring because I still loved the taste. Well, no more grittiness or residue now with this truly amazing nut milk bag!
Look at this beautifully silky smooth EASY homemade cashew milk. What are you waiting for to try this? It’s healthy, tastes AMAZING, and is SO easy to make! If you decide to grab this bag, you can also score a 10% discount by using my promo code rosa10 at checkout. Again, I only recommend products that I truly, truly love, and this bag exceeded my expectations!
Want more ways to use homemade cashew milk?
- Use it to make dairy free mac & cheese, like in my Vegan Sweet Potato Mac and Cheese
- It works perfectly for breakfast recipes such as my Overnight Chia Pudding or in The Easiest Fluffiest Vegan Pancakes Ever!
- And let’s not forget about desserts! Some of my favourites include this Chocolate Chip Vegan Banana Bread and these Pumpkin Spice Donut Holes.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 cup raw cashews soaked in boiling hot water for 30 minutes
- 4 cups filtered water
- 1-2 tablespoon maple syrup
- 1-2 pitted dates
- Drain cashews and add them to your blender with the water and your sweetener of choice, if using, and puree until smooth.
- Using your Bigger & Better Nut Milk Bag, (or equivalent) strain the milk into a jug to remove any loose pieces and pulp so that you're left with smooth and creamy, perfect cashew milk.
Wondering, I’ll keep the cashew pulp aside to use for creamy berries and or thinking about making cheese with it potentially. you wouldn’t happen to know the calories on the leftover pulp carbs fiber – basic nutrition information?
Hi Kathy, not sure about that, sorry.
This recipe looks great and I appreciate the tip about the nutmilk bag! I am so excited to try this out. My only question is how do you determine the calories? I’m not counting calories but do like to have a general idea and I don’t understand the 71kcal per cup. When I look up what 71kcal is to calories, it says 71,000 calories which clearly cannot be right either! Any input would be helpful 🙂
Hi Erin, with any of the recipes you’ll find on the blog, kcal=calories and used interchangeably. So it’s 71 calories per cup in this case.
For more info, you can read here: https://www.nutrition.gov/faqs and scroll down to the “What’s in Food?” section that explains it a little better. Hope that helps. 🙂
I like this recipe. I never thought about boiling the cashews. That’s a great idea and a real time saver. Thank you!
You’re very welcome Deb. Thanks so much for your feedback.
I love your cashew milk recipe – I’ve made it several times and always found that there was pulp at the bottom of the pitcher but now I want that nut milk bag! I’m going to buy one right away! Thanks for testing it out and letting us know – with so many products on the market, it’s great to have a real recommendation!!
Thanks Celina! Glad to hear it, hope you enjoy using the nut bag and this perfected recipe! 🙂