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Creamy Homemade Cashew Milk (No Soaking, No Straining!)

There’s something so comforting about making your own cashew milk at home. It feels like one of those little kitchen wins — quick, simple, and surprisingly luxurious. If you’ve never tried it before, get ready, because this version is unbelievably creamy and naturally sweet, without any soaking or straining. Just blend, pour, and enjoy. That’s it. I love keeping a jar in the fridge for coffee, smoothies, or those moments when I want something homemade but don’t feel like fussing. Once you taste how fresh and silky this is, you might never go back to store‑bought again.
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Prep Time 20 minutes
Servings: 3
Course: Drinks
Cuisine: Vegan
Ingredients Equipment Method

Ingredients
  

Milk Ingredients
  • 1 cup Raw Cashew
  • 3 cups ice COLD Water or 4 cups for thinner Cashew Milk
Flavouring Options
  • 1 teaspoon pure Vanilla Extract
  • 1/8 teaspoon Salt
  • 2 - 3 tablespoon Honey or Maple Syrup can be substituted with other sweetener but the measurement will vary, adjust as needed

Equipment

  • 1 High Speed Blender
  • 1 Cheese Cloth optional

Method
 

  1. Soak: Soak the raw cashew at least 4 hours, overnight recommended.
  2. Rinse: Rinse the soak cashew and transfer in a blender
  3. Blend: Pour the ice cold water in the blender and add the soaked cashew, pure vanilla extract, honey/maple syrup and pinch of salt. Blend the mixture until smooth. You will see foam forming in top, that is normal. Taste and adjust sweetness as desired.
  4. Strain: If you are using a high powered blender, you may not have as much pulp. Nonetheless, I always like straining my homemade milk for a smoother texture. If you find your without any pulp, you can skip straining it. Have a large bowl ready to catch the cashew milk. Pour the blended oats into a nut milk bag and let it drip into the bowl. Do not squeeze too much to avoid pushing the pulp out. Squeeze lightly just until the cashew milk is out.
  5. Alternatively, if you do not have a nut milk bag, you can use cheese cloth or a very fine mesh strainer.
  6. Chill: Transfer the cashew milk in an air tight container and kept refrigerated up to 2 -3 days.