Description
This creamy homemade cashew milk is smooth, naturally sweet, and full of magnesium and healthy fats to support steady energy. Made with just cashews, water, vanilla, and a touch of maple syrup — it’s an easy, dairy-free milk that requires no straining and blends up in minutes. Perfect for smoothies, coffee, or enjoyed on its own.
Ingredients
- 1 cup raw cashews
- 4 cups water
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- Dash of sea salt
Instructions
1️⃣ Soak the cashews
Place cashews in a bowl and cover with water. Soak for 1–2 hours in hot water, or overnight in cold water in the refrigerator.
2️⃣ Drain and rinse
Drain the soaked cashews and rinse until the water runs clear.
3️⃣ Blend until creamy
Add cashews, 4 cups water, maple syrup, vanilla, and sea salt to a blender.
Start on low speed and gradually increase to high. Blend for about 2 minutes in a high-powered blender, until completely smooth and creamy.
4️⃣ Strain if needed – optional
If your blender can’t fully break down the cashews, pour the milk through a fine-mesh strainer or cheesecloth for extra smoothness (though most high-speed blenders make straining unnecessary).
5️⃣ Store and enjoy
Pour into a sealed glass jar or container and refrigerate for up to 4 days.
Shake or stir before serving — natural separation is normal.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 5 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
