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Glass jar pouring cashew milk into a clear glass.

Quick Homemade Cashew Milk (No Soak + No Strain!)

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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.
Course Drinks
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword cashew milk, non-dairy milk
Cook Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 89
Author Robyn Conley Downs

Equipment

Ingredients

  • 1 cup raw cashews
  • 3 ½ cups water

Optional Add-Ins

Instructions

  • 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.

Notes

  • Optional add-ins: pinch of sea salt, maple syrup to sweeten to taste, pure vanilla extract
  • See post above for recipe notes, troubleshooting, and variations.
  • If using for smoothies you can add 2 additional cups of milk when blending for a thinner milk that will mix well with smoothie ingredients.
  • This recipe makes about 4 cups of cashew milk.

Nutrition

Serving: 1 (of 8) | Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
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