Smooth, creamy and naturally sweet, this dairy-free Cashew Milk recipe is a fantastic milk substitute. It’s also super easy to make. Unlike my almond milk recipe, and other nut milk recipes, it does not require a nut milk bag. To make it, you simply whip it up in the blender. There is no need to strain out the pulp. Because it’s so easy to make, this dairy-free milk is one of my all-time favorites!
I keep a quart of this cashew milk on hand in the fridge for the boys. We love using it in my smoothie recipes or pouring it over a bowl of my homemade Paleo Granola.
Cashew Milk
Ingredients
- 1 cup cashews, soaked overnight
- 3-4 cups water
- 1 pinch celtic sea salt
Instructions
- Discard soaking water and rinse cashews thoroughly until water runs clear
- Place cashews, water, and salt in a vitamix
- Process on high speed 30 seconds
- Serve
Equipment
This cashew milk has the viscosity of regular whole milk. If you want to make milk with the consistency of 2% cow milk, add another cup of water. To make this into half and half (perfect in my Dandelion Coffee recipe), use only 2 cups water. Cashew milk can be very foamy when first removed from the Vitamix. It will settle nicely after sitting in the fridge overnight.
Dairy-free Cashew Milk is amazing served with any of these healthy paleo drink recipes:
Tiffany says
What a great recipe, Elana! This sounds delicious.
Courtney Holden says
I actually prefer almond butter so this will suit me well. Thanks Elanna.
TC says
question how/where do you put in the Agave nectar and salt, as you left that out of the instructions. I’m assuming you put it in with the Water when you blend the Cashews?
elana says
Courtney- Yes, Shez’s frap is amazing! I have been partaking daily since she posted her recipe here in the comments section of cashew milk. I will post the Kelly recipe for you Friday if possible; however, I don’t want you to be disappointed, I use almond butter instead of peanut since I avoid peanuts to some extent. I hope you will still like it though –my hub loves it and my little league team devoured it when I brought it as snack for our last game! xo Elana
Courtney says
Eden-
I am right here with you… no potatoes, rice, corn, wheat… You are in for a REAL treat. I made Elana’s Thai Chicken soup the other night for dinner and I was able to enjoy it with all of my guest. Blueberry muffins, chocolate cake, fish sticks… It’s all here! Up next I am going to make Elana’s Chipotle Orange Chicken and Lemon Chicken Piccata. ENTICING!
Elana-
Coffee ice cream? That has been my favorite flavor of ice cream since being a little girl. I cannot wait to try Shez’s frappucino! I would like to serve up your version of the peanut butter bars on Mother’s Day. Have you got your “taste-testers” approval with your latest version? If your recipe still needs some work, let me know your suggestion for a memorable Mother’s day treat (you have probably already posted). I am having my Mother-in-law over for a Mothers Day Dinner and i will be the head chef!
elana says
Maya -You are very welcome.
Amy -Mine keeps for about 5 days, if it lasts that long.
Eden -Yes, this is such an odd little eating plan that you and I (and I suspect more people than we know) are on, that it really defies description to some degree. There is so much that we CAN eat though, isn’t there?! For that I am most grateful.
Mary Beth -So great to see you here. I am glad that you, your husband and Zack enjoyed the cashew milk. My boys are STILL talking about his amazing performance in the school play! xo E.
Mary Beth Fifer says
Elana,
I made the cashew milk two days ago. It was so easy! Zack, my big 16 year old who is really trying to stay away from dairy to clear up his face loved it as did my husband. They made smoothies with it. Zack said that it tasted like the milk at the bottom of the cereal bowl when you are done with the cereal. I have to make more tonight.
Thank you for all your good work in this area.
Love,
Mary Beth
Eden says
Elana–bless you, bless you, bless you for cooking and eating this way. I found your blog through Elise at simplyrecipes.com. She had linked to your chicken piccata and I LOVED your recipe.
I’ve suspected for a while that I have a wheat sensitivity and I’ve really been trying hard to remake my life as gluten-free. What I found though is that was not the core of the problem. I also have metabolic syndrome and am very carb sensitive and the last month, I’ve been working on editing all carbs (potatoes, rice, corn, and all grains) from my diet. It has been more difficult than I imagined. I started to believe that I would never be able to bake again in my life and that I must be the only person on the planet who can’t eat dairy, grains, potatoes or corn. Thank you for making me aware that I’m not the only one.
I’m already a fan and I only discovered your site yesterday! I can’t wait to try out the recipes.
Amy says
This sounds amazing! I’d love to try it. How long will this keep for in the fridge?
Maya says
I have been wanting to make nut milks. Yours looks creamy. Thank you for the recipe.