The Easiest Five-Ingredient Cashew Nut Milk You’ll Ever Make

Healthy Recipes

21 January 2016

You guys…

Lately I have been going absolutely NUTS….for homemade nut milk (okay I’m sorry but I couldn’t resist). But seriously this trend is on the rise and fortunately for us lactose-intolerant and ingredient-conscientious folks it’s not going anywhere in 2016.

Cashew nut milk in a metal pitcher

Now don’t get me wrong, I’m all about dairy-alternatives like hemp and almond milk that taste great and are absent of dairy and soy products (which is a whole ‘nother convo for another day). However most mass-produced brands still contain harmful chemicals like carrageenan, are ultra-pasteurized and primarily made up of filler that’s pretty much just sugar with a small amount of nuts and water (i.e. basically zero nutritional qualities).

I don’t want to discourage you because you’re probably thinking WTF- NOTHING IS SAFE to eat. I still believe these options are better and a step in the right direction however the closer we can get to whole, un-processed, nutrient-dense ingredients the better, and the easiest way to do this is by making our own shit.

cashew nut milk in a blender

Since making your own nut milk sounds super intimidating and time-consuming let me just get real with you- IT’S NOT.

This nut milk is five ingredients and the short version takes 5 minutes to make PLUS only kitchen gadget you need is a blender.

Cashew nut milk in a high speed blender

If you want to get super cray you can soak the ingredients together longer for more flavor (soaking nuts also enhances digestibility and helps us absorb their nutrients) and use a nut milk bag or mesh strainer for a smoother texture, but it’s not required with this recipe. This is because cashews and macadamia nuts don’t have hard shells like almonds and other nuts.

Cashew nuts in a bowl with water

Not only is this milk super easy to make but thanks to its high cashew/macadamia component is nutrient-dense, fiber-loaded, rich in phytonutrients and antioxidants, and high in magnesium and copper (which are vital for bone, skin and hair health).

Foamy cashew nut milk latte

Oh and have I mentioned it’s insanely delicious? It tastes unbelievably fresh and creamy with a hint of sweetness. To my coffee-obsessed delight it also froths and foams remarkably well and tastes bomb.com with espresso and my glowing golden latte. MLH (meat-lovin husband) likes to add a splash to his morning cup as well.

5 from 1 vote

5- Ingredient Cashew Nut Milk - Super Speedy Version

Cashew milk in a metal pitcher
Author: Lauren Chambers

Ingredients

  • 1 cup cashews, rinsed
  • ½ cup macadamia nuts, rinsed
  • ¼ cup dates, pitted and chopped
  • 4 ½ cups filtered water
  • 1 tiny pinch Himalayan sea salt

Preparation

  1. Soak cashews and macadamia nuts for a couple hours prior if possible. If not rinse and toss in a blender with remaining ingredients. Blend, then pour into a mason jar or airtight container and chill in the fridge until ready to drink.
Rate this recipe

Cashew nut milk in a bowl

5 from 1 vote

5- Ingredient Cashew Nut Milk - Gourmet Fancy Version

Cashew nut milk being poured through a high-mesh strainer
Author: Lauren Chambers

Ingredients

  • 1 cup cashews, rinsed
  • ½ cup macadamia nuts, rinsed
  • ¼ cup dates, pitted and chopped
  • 4 ½ cups filtered water
  • 1 tiny pinch Himalayan sea salt

Preparation

  1. Soak all ingredients in a large bowl overnight. Blend together the next morning then pour through a high-mesh strainer or nut milk bag to get an even smoother texture. Pour into a mason jar or airtight container and chill in the fridge until ready to drink.
Rate this recipe

Cashew nut milk being poured through a high-mesh strainer

Sidenote- It’s best to drink within the first few days. Because you’re not adding shelf-stabilizing fillers these milks won’t last as long, but I don’t think you’ll have any trouble guzzling it down quickly.

Cashew nut milk latte in a light blue cup