Creamy Homemade Cashew Milk

Name: Creamy Homemade Cashew Milk
Prep time: 5 min
Cook time: 4 min
Yield: 8
Cuisine: Indian
Ingredients: 1 cup raw unsalted cashews; ¼ cup chilled coconut milk; 2 pitted dates; 5½ cups water; 1 tbsp vanilla extract; Pinch salt; to taste maple syrup

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⏱️ Prep: 5m

🔥 Cook: 4m

🎬 Video: 17s

👥 Servings: 8

Craft creamy, dairy-free cashew milk at home using just three main ingredients: cashews, coconut milk, and dates. This simple recipe yields a naturally sweetened and incredibly smooth milk, perfect for everyday use. The key to its silky texture is soaking the cashews overnight, thorough rinsing, and blending with a high-speed blender. If using a regular blender, straining the milk through a fine-mesh strainer or nut-milk bag is recommended. Don’t discard the leftover cashew pulp; it can be repurposed in soups, curries, cookies, muffins, or desserts. This homemade cashew milk is also delicious served chilled over ice with a splash of cold coffee for a refreshing iced cashew milk coffee.

Instructions

Place the cashews in a bowl, cover generously with water, and soak overnight.
Drain the soaking water and rinse the cashews thoroughly with fresh water.
Add the soaked and rinsed cashews, 5½ cups water, coconut milk, dates, and optional vanilla and salt to a high-speed blender.
Blend for 3-4 minutes or longer, depending on your blender, until the milk is completely smooth and creamy.
If using a regular blender and the milk is not completely smooth, strain it through a fine-mesh strainer or nut-milk bag.
Refrigerate until cold and shake well before serving.

💡 Chef’s Notes

For the creamiest result, soak cashews overnight to soften them. Always drain and rinse soaked cashews thoroughly before blending. A high-speed blender is ideal for achieving a smooth consistency without the need for straining. If using a regular blender, strain the milk for a silky texture. The strained cashew pulp can be used in various recipes like soups, curries, cookies, muffins, or desserts. Sweetness is adjustable; the dates provide natural sweetness, but maple syrup can be added for extra sweetness. Homemade cashew milk naturally separates, so shake well before each use. Store in a clean, airtight container in the refrigerator and consume within 3–4 days. Nutrition is approximate and may vary depending on ingredient brands, date size/type, and whether the milk is strained.