I’ve thought about putting my Homemade Cashew Milk on the blog for a while now, but I almost wondered if it was too simple to share on here. I mean can you call it a recipe when there’s only 4 ingredients and all you have to do is blend it!? Then I realized, yes, yes you can, and who doesn’t love an easy peasy 1-step recipe, especially when it tastes this delicious!? I’m a huge fan of making nut milk at home because 1, it tastes way better (I swear this is like a healthy milkshake!), and 2, you don’t have to worry about any weird thickeners or additives in it like you do with so many store-bought options. Of all the nut milks, cashew is my favorite, not just from a taste perspective, but also because you don’t have to soak or strain the nuts, so it literally comes together within 2 minutes! Let’s make it shall we!?

Really, all you need is 2 ingredients – raw cashews & water. But to give it a little extra flavor, I like to add a splash of vanilla extract and a sprinkle of cinnamon. If you like it a little sweeter, you could also add a pitted date. Pour the ingredients into a blender, and then blend away for about two minutes until totally smooth!

If you’re using a high-powered blender, you shouldn’t need to strain the milk, but if you’re noticing some graininess, then go ahead and strain through a nut milk bag or cheese cloth. Soaking the nuts beforehand can also help with that as it softens them, so you could soak for 4 hours or more, then drain and rinse the cashews and run them through the blender with the other ingredients. Using a blender like a Vitamix does the trick though! Once blended, store in a jar or pitcher in the fridge for up to 4 days (this is my favorite pitcher). 

Recipe recap: