homemade nut milk

Learn how to make cashew milk at home - no straining or long soak required! You can enjoy this smooth, creamy and rich plant based milk in less than 20 minutes. It tastes so much better than store-bought!

How to Make Cashew Milk - Quickly!

raw cashews

water

maple syrup,

vanilla extract

salt,

Quick soak the cashews: Add the cashews to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes. Alternatively, you can soak them overnight.

Drain the cashews, then add them to a high speed blender, along with the 4 cups of fresh water and maple syrup/vanilla, if desired, for slightly sweetened vanilla milk. Or keep it plain if you plan on using it for savory dishes.

Blend on high for 1-2 minutes until creamy and white. There is no need to strain it through a nut bag, like with almond milk.

Transfer cashew milk to glass jugs or other airtight container. It will keep for up to 4 days. It can also be frozen. Enjoy!

Make your own nut milk at home with these super simple and easy steps! This recipe will work for any nut or seed listed above or in the nut milk guide.

Homemade Nut Milk

nuts

filtered water

salt

Add the nuts, water, and a pinch of salt to the base of a high-speed blender with any additional add-ins. Blend on high speed for 90 seconds, or until creamy and frothy.

Place a fine mesh nut milk bag over a large glass bowl and pour the blended mixture into it. Grasp the bag with one hand and slide it from the top of the bag to the bottom to create a small &#8220;ball&#8221;. Slowly twist the bag to release any additional liquid. Compost the nut pulp, save it for another recipe, or simply discard it.

Pour the nut milk into glass jars, seal, and store in the fridge for 4 to 5 days. Extra nut milk can also be frozen in ice cube trays and used in smoothies, or re-thawed and used in other recipes.

This creamy homemade nut milk is mellow, silky smooth, and perfect for coffee! My preferred nut combo froths like a dream for lattes. It’s also the ideal addition to smoothies, cereal, dairy-free cooking, and baking.

5-Minute Creamy Nut Milk (perfect for frothing)

almonds

cashews

macadamia nuts

½ teaspoon ground cinnamon/other spices

fine sea salt

coconut butter

The night before: place your nuts in a large bowl and cover them with water. Let them sit for 8 hours maximum.

Drain the nuts and give them a good rinse. Set a large bowl (that you can pour from) and a nut milk bag out on the counter nearby.

Add the drained nuts to a high speed blender and cover with 5 cups of water. Blend this mixture on high for 1 full minute, until you have a creamy milk consistency. Avoid going over 1 minute as this heats the milk.

Run the nut milk through your nut milk bag over the large bowl. Squeeze out as much liquid as you can. See notes for pulp uses.

If you’re adding vanilla or any other add-ins, rinse the blender before pouring the strained milk back into it. Toss your add-ins into the blender and give it a quick 15 second blend to combine.

Store your nut milk in a sealed glass bottle/jar. This should keep in the fridge for 1 week.

For frothing: I use a steam wand on my espresso machine. Plug-in frothers are great too! I don&#39;t recommend taking this milk over 145°F as the higher temperatures impact the texture and flavour.

I have a long history of whipping up truly disgusting, undrinkable plant-milk recipes. Happy to say, this is not one of them! I replaced the macadamias with hemp, as suggested, and added a pinch of salt, cinnamon, vanilla, and two small deglet noor dates. Delicious made into a simple hot chocolate. So grateful for this recipe, especially because it has no added oil. Thank you for your plant-milk wizardry.

I made this today, thankfully I read the reviews and purchased sunflower lecithin powder before I went ahead! Tastes delish and made the best froth!! If I could give this 10 stars I would! The only thing I would say is it would be helpful to add the sunflower lecithin tip to the original recipe.

Hi Laura 
Love the taste and the texture when steamed However I think I will use a little less milk next time to make it creamier. 
I am finding that the milk splits in my coffee but I can’t source any liquid sunflower lecithin. Could I use powdered sunflower lecithin instead?

Love this! I think I remember you mentioning on instagram that you add sunflower lecithin to your milk to help keep it from breaking when used as a creamer. Am I remembering that right? If so, how much do you use?

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How to Make Cashew Milk - Quickly!

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Top 3 homemade nut milk recipes from across the web

The most viewed homemade nut milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Cashew Milk - Quickly!

Homemade Nut Milk

5-Minute Creamy Nut Milk (perfect f...

The most viewed homemade nut milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine