Simple Homemade Cashew Milk Recipe (Paleo + Whole30)

March 3, 2017

A couple of ingredients, plus a high-powered blender, here’s your homemade cashew milk recipe. Make it weekly and your coffee standards will never be the same!

Ever since doing my first Whole30 in 2014, I’ve been scouting out the best nut milks. At first, it was really hard, if not impossible, to find a Whole30 compliant milk in stores. On Whole30 you can’t have most additives and finding almond, cashew or coconut milk minus all that garbage was a challenge. At one point I found one that was 8oz and around $12, silly. Fortunately, it’s much easier to find these days. Even though you can find compliant nut milks, they still have a ton of ingredients, many of which I believe are unnecessary, and if you can avoid the long list of ingredients, why wouldn’t you?

As soon as my Vitamix arrived a few months back, I’ve been making my own nut milk and will probably never return to store-bought. Making it at home is super simple, plus my version always has 5 ingredients or less, whereas the brand I was previously buying contains 13 ingredients (many of which I can’t identify).

So let’s get to it, time to make some cashew milk!

Simple Homemade Cashew Milk Recipe

(total time: 12 hours / work time: 2 minutes)

Ingredients:

  • 1 Cup Cashews
  • 5 Cups Water
  • 1-2 Dates (optional)
  • Splash of Vanilla (optional)
  • Dash of Cinnamon (optional)

What To Do:

  • Pour your cashews into a bowl and fill with about 2 cups of water (enough to fully cover the cashews and then some). Place a paper towel over the bowl and let soak on the counter for 12 hours.
  • After 12 hours, drain the water from the cashews, discard the water. Take the freshly soaked cashews, plus 3 cups of water and place into your high-powered blender and blend until totally smooth. If you prefer a thinner cashew milk, add more water, for thicker cashew milk, use less (I prefer a thinner milk and use 3.5-4 cups of water for every cup of cashews).
  • If desired, add 1-2 pitted dates for sweetness. Also optional, add a splash of vanilla (not Whole30 compliant) and a dash of cinnamon for a bit of flavor. Continue to blend until smooth.
  • Pour your batch of cashew milk into a mason jar, keep it in the fridge and you’re set for the week. Add to your coffee, your cereal or drink it solo.

So simple right? Currently, I believe almond milk is more popular than cashew, but let me tell you why cashew milk deserves an A+. First and foremost, it’s easier to make. Because cashews are more soluble, they blend easily and do not require straining. With almond milk, you’ll follow the above directions but will need a nut bag to strain the milk through. I find that step to be messy and annoying; with cashew milk it’s not necessary.

Also, I love that all you need in your pantry is a cup of cashews to make this happen. If you come home from a weekend away, you can soak your cashews and blend this up Monday morning, instead of running to the store or being stuck without cashew milk until you have a chance to grocery shop. Along those same lines, if you’re going out of town you can whip up a small batch instead of having to open up a whole carton and waste most of it.

cashew milk recipe

Enjoy your cashew milk & cheers to your coffee’s new best friend!

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