Simple Homemade Cashew Milk (Ultra Creamy, No Straining Needed)
Make ultra-creamy homemade cashew milk with just cashews and water—no straining needed. Simple, dairy-free, and perfect for coffee, smoothies, or baking.
Ingredients
- 1 cup raw cashews (soaked for 2 hours, or unsoaked if using a high-speed blender)
- 3-4 cups filtered water (use 3 for thicker milk, 4 for a lighter texture)
- 1-2 Medjool dates, pitted (optional)
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp sea salt (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Soak cashews in warm water for 2 hours, then drain and rinse well. If using a high-speed blender (like a Vitamix or Nutribullet), you can skip this step.
- Add cashews and filtered water to your blender. Blend on high for 1–2 minutes, until completely smooth and creamy. No straining needed!
- Add dates, vanilla powder, sea salt, or cinnamon. Blend again for 10–15 seconds to combine.
- Transfer your cashew milk to a sealed glass jar or bottle. Store in the fridge for 4–5 days. Shake before using, as natural separation may occur.
Notes
- For rich, creamer-style milk, use 3 cups of water. For lighter milk, use 4.
- Soaking makes the milk even creamier and easier to digest—especially if your blender isn’t high-speed.
- Cashew milk froths well for lattes, and works great in both sweet and savory recipes.