5 from 145 votes
How to Make Cashew Milk
This cashew milk recipe uses soaked raw cashew nuts blended with water to create a smooth, creamy liquid. Optional additions like maple syrup, vanilla extract, and a pinch of sea salt enhance the flavor subtly. The result is a dairy-free milk alternative that is simple to make at home, fresh, and customizable according to taste.
Prep Time
3 mins
Total Time
3 mins
Servings:
8
servings
Calories:
89 kcal
Course:
Drinks
Cuisine:
American
Ingredients
- 1 cup cashew nuts soaked overnight, drained and rinsed, raw
- 4 cups water
Optional
- 1-2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- sea salt pinch
Instructions
- After the cashews have soaked overnight, drain and rinse them.
- Place the cashews into a high-powered blender and add the remaining ingredients. Blend on high for 1-2 minutes or until the milk is smooth and creamy.
- Place the cashew milk in a storage container and refrigerate.
Cup of Yum
Notes
- Use raw cashews soaked overnight for the best creamy texture and flavor.
- Add optional sweeteners or vanilla to customize the taste.
- Store homemade cashew milk in a sealed container in the fridge and consume within 3-4 days.
Nutrition Information
Calories
89kcal
(4%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
8mg
(0%)
Potassium
106mg
(2%)
Calcium
10mg
(1%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 89
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 106mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.