5-Minute Cashew Milk (No Soak + No Strain!)
With just 2 ingredients and less than 5 minutes you can whip up a batch of homemade cashew milk, no soaking or straining required! Making your own dairy-free milk at home just got easier.
About This Easy Cashew Milk Recipe
This super-fast cashew milk is a sweet, creamy treat that’s ready in a matter of minutes.
The best part? There’s no soaking or straining required!
I’m telling you, this creamy dairy-free milk is going to get you addicted to making your own nut milk at home.
It’s so much better tasting than store bought, plus when you make it yourself you can control the ingredients and the flavor profile as well.
My own adventures in making nut milk at home started started with almond milk, but the extra steps of soaking and straining often prevented me from making it.
Enter this fabulously simple cashew milk recipe!
For this recipe I lean on a high-speed blender to grind the raw cashes into a powder before blending, thus skipping the time-consuming soaking step, as well as the tedious straining step.
Now you can have this simple homemade nut-milk on hand for smoothies and more in a matter of minutes.
So simple, so good!
How to Use Homemade Cashew Milk
Use it as a dairy-free coffee creamer and I promise you’ll never go back to store-bought!
Make a creamy coffee or tea & cashew milk latte.
My personal favorite way to use cashew milk is in smoothies!
Honestly, it makes everything from this pumpkin spice protein shake, to this Nutella smoothie, to this pear smoothie super rich and oh-so creamy.
Budget Tip: Look for raw cashews pieces (rather than whole) in the bulk section of your grocery store. They are usually less per pound than whole cashew pieces. You can also find raw cashew pieces at Trader Joe’s if there’s one near you.
Recipe Notes, Substitutions & Troubleshooting
A high-speed blender is necessary if you want to skip the soaking step for this recipe.
Be sure to blend the raw cashews into a fine powder for best results, but stop short of blending the cashews into butter!
Depending on the size of your blender you may need to work in batches to avoid overflow.
The sweetness level of this dairy-free milk is completely up to you.
Leave it unsweetened if you want to use it in savory dishes, or simply to keep the sugar low.
Alternatively, while cashews lend a slight natural sweetness on their own, but you can bump it up with maple syrup or soaked, pitted dates as well.
If you know you have trouble digesting cashews or if you don’t have a high-speed blender, soak the cashes first for 8 hours, then rinse, drain, and proceed with the recipe.
Storing Homemade Cashew Milk
This dairy-free milk will last about five days in the fridge.
Note that the milk will separate, so be sure to give it a good shake to recombine before serving.
Chocolate cashew milk: Add 2 tablespoon cacao powder.
Cinnamon date: Add 2 teaspoons cinnamon and 2 soaked, pitted dates.
Vanilla sea salt: Add the optional vanilla extract and sea salt as noted in the recipe.
This Recipe Is…
Dairy FreeGluten FreePaleoVeganVegetarianWhole30
5-Minute Cashew Milk (No Soak + No Strain!)
- 1 cup raw cashews
- 3 ½ cups water
- 2 teaspoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 32-oz Mason Jar optional
- Mason Jar Lid with Pour Spout optional
- Add the the cashews to a high speed blender. Blend until a fine powder forms, about 30 seconds. Be careful not to over-mix, or you'll end up with cashew butter.
- Add the water, maple syrup, vanilla extract and sea salt (if using). Blend again on high until very smooth, about 30 seconds.
- Store in the fridge, sealed, for up to 5 days. Shake well before serving.
I love this recipe! I might even add a little cacao to this!
Love that you love it Heidi! I think cacao would be an amazing addition. I wouldn’t be able to stop drinking it that way. 🙂
How long would this last in the fridge? Thanks!
Tracy, I store mine up to one week in the fridge, though it never really makes it that long. 🙂
Sounds easy enough…a high speed blender is on my wish list! Maybe my bullet will do this for now.
Zoe, fingers crossed you get a high speed blender–don’t know what I’d do without mine! I’ve heard from several readers that this works in a bullet. It helps to chop the raw cashews prior to grinding into the fine powder. It also helps to use very soft dates if you have a less powerful blender.
Hi Deb, thanks for the feedback. When I redesigned the site I migrated the platform I use from WordPress to Squarespace. Squarespace does not currently have the capability to post recipe using a printer friendly version. I am working with a developer to come up with a solution, so stay tuned.
Robyn this is absolutely delicious and completely effortless! Thank you!
Daniela, yay, so glad you enjoyed! Love those effortless recipes!! 🙂
So happy you enjoyed this one, Rebecca!
Seriously so happy I found this! I was able to make it in just a couple minutes and it was delicious. I didn’t have dates but it was yummy with the vanilla extract.
Emily, yay, so glad you enjoyed this one. And I agree, the cashews are lightly sweet on their own and with the vanilla it’s just right. Cheers!
I love cashew milk for this simplicity. People/recipes are so strict about soaking & straining that it drives me bananas! Yes, if I have extra time I will soak and strain-makes it slightly smoother but really is not necessary.
Ry, I’m with you–the easier the better–too many steps and I’m not likely to do it. Hope you enjoy this simple version!