The creamiest cashew milk you’ll ever try! Dairy-free and truly delicious, thanks to my special ingredient. I'll even show you how to flavour your milks for extra punch.
Cashew milk – or any other nut milk, really, is a super delicious, dairy free alternative to milk, for those of us with difficulty digesting lactose (oh, you know, only 65% of the world’s population!).
Making homemade cashew milk is the simplest process – soak your nuts/seeds of choice in water in advance to soften them, drain and rinse well, blend with shredded coconut, water, vanilla and a dash of sweetener, then strain to remove the pulp for the creamiest finish.
Now. My big secret. Ever wondered how to make your nut milks actually taste good? Like, really good?! It’s the added coconut!
I’ve found it adds a hint of natural sweetness and creaminess that nuts or seeds otherwise can’t quite reach on their own. Plus – it actually helps make the recipe more cost-effective. Win-win.
🥛Step by step
Step 1. Select your nuts or seeds – cashews, almonds, hazelnuts, sunflower + sesame seeds are all options. Soak in ample water for up to 8 hours, to soften them for easy blending and a smooth end result.
Step 2. After soaking, drain and rinse your cashews in a colander. Transfer to a blender, and add shredded coconut and water, blend until creamy.
Step 3. Pour your homemade cashew milk into a sieve placed over a bowl, lined with a nut milk bag, or fine mesh cloth. Use your hands to press out all the liquid from the pulp. Either discard the pulp or set is aside to repurpose in another recipe (raw cookies for examples), and pour the nut milk back into the blender.
Step 4. Flavour by adding sea salt, vanilla paste or extract, and honey or sweetener of choice. Blend again.
Yay! You now have a creamy, sweet vanilla cashew milk ready to enjoy.
Hot tip from moi: If you’d love to skip the soaking of the nuts to save on time, then you might prefer this Hemp & Macadamia Nut Milk instead.
🍓Sweet tooth? Here’s how to flavour your milk
For a chocolate flavoured nut milk, add raw cacao powder, a couple of soft Medjool dates, and a dash of cinnamon.
Or for a berry flavour, add fresh strawberries or blueberries to your liking, blend.
Aside from cashews – you can use almonds, Brazil nuts, hazelnuts, walnuts, pumpkin seeds, sunflower seeds and sesame seeds all interchangeably. Macadamia nuts and hemp seeds are another option – though they truly don’t need soaking. They’re both soft enough in texture to blend into a perfectly creamy milk as is.
Ideally yes, as this way there will be less separation after time.
You can get up to four days out of a batch, stored in a glass jar in the fridge.
I’m all for zero-waste, so save the pulp and re-use in other recipes. I like to spread it out over a mesh tray and dehydrate at 118˚F until dry, then store in an airtight container in the fridge. You can use the pulp as a substitute for almond meal in your baking.
Nut milks are a fabulous alternative to dairy from a food intolerance (and ethical) perspective, but they are not equal in terms of protein or calcium content. I can’t give you an accurate estimate of the protein and calcium content of this recipe – as it’s near impossible to work out considering the amount of pulp left over. I’m assuming it is negligible. You’ll see that store-bought plant-based milks are most often fortified with calcium.
More on plant-based protein here
More on plant-based calcium here
Absolutely! Try pouring it into an ice cube tray. The frozen nut milk cubes are fantastic added to smoothies.
🐮Cashew milk? Kind milk!
I like to call this recipe Kind Milk, because it doesn’t involve the exploitation of cows and their calves.
If you are vegan feel free to substitute the honey for something like pure maple syrup or dates. After attending a natural bee-keeping course, I don’t mind to consume a small amount with reverence as long as it is ethically and sustainably harvested, and the bees have plenty of their own food left over for winter – i.e., no sugar water.
Enjoy, my plant-savvy friends!
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Creamy Cashew Milk
- Nut milk bag or fine mesh cloth
- 1 cup cashews
- 1 cup shredded coconut
- 4 cups water
- pinch fine sea salt
- 1 teaspoon vanilla paste
- 1 teaspoon honey
To flavour (chocolate):
- 2 tablespoons raw cacao powder
- 1 teaspoon cinnamon
- 2 Medjool dates
To flavour (berry):
- handful fresh berries
- Soak cashews in ample water for up to 8 hours, to soften them for easy blending and a smooth end result.
- Drain and rinse cashews, pop in the blender with coconut and water, blitz.
- Pour the cashew milk into a sieve placed over a bowl, lined with a nut milk bag.
- Gently squeeze until all the liquid is pressed out and you’re left with the dry pulp (discard).
- Pour the freshly strained milk back into the blend, add sea salt, vanilla and honey, and blitz again ready to drink.
To make a chocolate flavoured milk:
- Add cacao, cinnamon and dates, blend well.
To make a berry flavoured milk:
- Add fresh berries, blend.
- Serve chilled.
- Aside from cashews – you can use almonds, Brazil nuts, hazelnuts, walnuts, pumpkin seeds, sunflower seeds and sesame seeds all interchangeably.
- Straining your cashew milk is ideal, as this way there will be less separation after time.
- Store in a glass jar, refrigerated for up to four days.
- You can save the pulp from the nuts and coconut, dehydrate until 100% dry, and store in a glass container. Use the pulp in place of almond meal in your baking.
- You can freeze this recipe - in fact, frozen cubes are handy for smoothies.