There is ONE thing I meal prep without fail every.single.week. and it’s homemade cashew milk.

It may sound bougie but HEAR ME OUT, it tastes soooo much better than any store bought non-dairy milk, is super simple to make, and an easy habit to up level your hormone health, as it removes any shelf stabilizing chemicals or emulsifiers, inflammatory seed oils and refined sugar from the equation. 

AKA minimal ingredients, but maximum flavor. 

If you’re someone like me who loves ALL of the beverages (lattes, smoothies, mocktails, hot chocolate) or anything that involves a creamy liquid (pudding, overnight oats, etc.) making your own cashew milk is a guaranteed way to remove inflammatory ingredients (like those listed above) and sneak in extra nutrients daily, without having to sacrifice flavor or the things you love. 

Luckily, this post contains everything you need to know about how to make your own cashew milk, including three of the most tasty recipes/flavors (chocolate, strawberry and coconut, omg!). 

See below for all of the details. 

 

 

HOW IS MILK MADE FROM CASHEWS?

Just like any nut milk you’d buy from the store, cashew milk is made my blending together cashews and water (plus desired add-in’s) to create a creamy non-dairy milk you can use in coffee, smoothies, oatmeal, pancake batter, etc. 

 

HOW TO MAKE CASHEW MILK 

To make cashew milk from the convenience of your home, simply follow these steps:

+ Step One 

Soak 1 cup of cashews in water. This helps to reduce the phytic acid content, promoting better absorption of nutrients and minerals. It also lends a super creamy texture. You can either do this overnight, or my quickie version which is to soak them for 30 minutes in boiling hot water, then drain and rinse. 

+ Step Two

Add soaked cashews, 4 cups of filtered water and any other desired ingredients (more on that below) to a high speed blender. Blend on high until smooth and creamy, about one minute. 

+ Step Three

Either use a strainer or fine mesh bag to strain OR skip this step and pour directly into a glass jar and refrigerate. Straining is not necessary with cashew milk as there’s no pulp like there is with almonds, however if you’re using add ins like coconut flakes, dates, etc. you might want to strain if you prefer a perfectly smooth texture. 

 

WAYS TO USE HOMEMADE CASHEW MILK

Cashew milk is extremely versatile, and you can use it for a liquid substitute in almost any recipe. Below are a few of my favorites: 

+ Smoothies

Lends such a creamy taste/texture and truly takes smoothies to the next level!

+ Coffee/Lattes

The perfect milk substitute in my opinion. I use coconut cashew milk in my latte every.single.morning. 

+ Creamy Sauces

Unsweetened cashew milk tastes superior in creamy sauces like alfredo, white garlic sauce, etc. 

+ Oats

Super good in either overnight oats, baked oatmeal or drizzled over a bowl of oatmeal or porridge.

+ Pancake Batter

I use it to make blender pancake batter for the girls every week. 

+ Creamy Desserts

Especially puddings and mousse. 

+ Drink As Is

Seriously, so refreshing! My girls are OBSESSED with the chocolate cashew milk and I’m really digging the strawberry right now. 

 

HOW TO MAKE CASHEW MILK FLAVOR VARIATIONS

Simple, unsweetened cashew milk is great for savory sauces and dishes, but if you really want to take your cashew milk up a notch flavor-wise, try one of these three insanely delicious flavor variations below. 

+ Coconut Cashew Milk

My OG recipe! I’ve been making this one regularly for almost 8 years and it never gets old. Simply add 1 cup unsweetened coconut flakes, 1 – 2 pitted dates and 1/2 teaspoon pink Himalayan sea salt. It is SO good in coffee, I use it every morning in my latte. 

+ Chocolate Cashew Milk

So nostalgic, super delicious, without refined sugar or any weird stuff. Just add in 1/2 cup cacao powder, 2-4 tablespoons maple syrup, 1 teaspoon pure vanilla extract and 1/2 teaspoon pink Himalayan sea salt. 

+ Strawberry Cashew Milk 

This flavor is SO fun and I’ve been using it to make strawberry smoothies (double the strawberry flavor please). Just add 1 cup freeze dried strawberries, 2 pitted dates, 1 teaspoon pure vanilla extract and 1/2 teaspoon pink Himalayan sea salt. 

 

HOW TO MAKE CASHEW MILK FAQ’S

Is homemade cashew milk healthy?

Homemade cashew milk is rich in minerals like magnesium and iron, as well as some protein (5g per serving), healthy fats and fiber. When you make it from home, you also remove inflammatory seed oils (sunflower, canola, palm, etc.), emulsifiers (lecithin, guar gum, etc.) and refined sugar (cane, brown rice syrup, etc.), all of which can disrupt gut health and hormones. Thus making your own cashew milk at home is a great way to sneak in additional nutrients (many of which are stripped from store bought versions) and steer clear of inflammatory ingredients. 

Is cashew milk healthier than almond milk?

Overall cashew and almond milk have a very similar nutrition profile, with either one a great source of minerals, protein, fat and fiber as far as non-dairy milks go. That being said, I prefer cashew milk for it’s creamier taste and simplicity (no straining required!)

Is cashew milk good for fat loss?

While cashew milk in and of itself is not a food I’d recommend for weight loss (i.e. it’s not essential like omega-3 fatty acids found in wild caught fish or high quality protein, etc.) making it at home can be an effective way at cutting out inflammatory ingredients which, if used consistently, overtime can contribute to weight gain and other hormonal imbalance issues. 

Do you have to strain cashew milk?

No! You do not have to strain cashew milk if using a high speed blender, which effectively breaks down the cashews without pulp. However if you are using add-ins like I prefer (dates, coconut flakes, freeze dried strawberries, etc.) you may want to consider straining to obtain a super smooth texture. 

Does cashew milk taste different?

I find homemade cashew milk to be one of the more subtle nut milks, with a very milk flavor and slightly sweet taste, making it a versatile nut milk to use in all of the things! 

How long does homemade cashew milk last?

Homemade cashew milk can last for up to seven days if stored in an airtight glass jar in the fridge (I’m obsessed with these!)

Is it cheaper to make cashew milk or buy it?

Like most things, you will get more bang for your buck making cashew milk at home, especially if purchasing nuts from the bulk bin at your local store. On average, raw cashews equal about $4-$5 per cup, which is needed to make 32 ounces at home, whereas a store bought cashew milk costs around $8 for 32 fluid ounces. 

How do I keep my cashew milk from separating? 

Most store bought nut milks contain emulsifiers like seed oils or guar gum, which keep them from separating but also cause inflammation and can be detrimental to gut health. If you’re wanting to add a more hormone-healthy emulsifier, try a teaspoon of coconut oil. 

 

 

MORE RECIPES USING HOMEMADE CASHEW MILK

+ Healthy Copycat Wendy’s Frosty

+ High Protein Carrot Cake Overnight Oats

+ Better Than Botox Green Smoothie 

 

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