You won’t want to buy store-bought again once you see how quick and creamy this homemade cashew milk is. This one’s a game-changer. No additives, no straining, just whole food goodness blended into the creamiest plant-based milk—ready in 2 minutes flat. If you’ve ever felt let down by watery dairy-free alternatives, this is your sign to make your own. All you need is soaked cashews, a blender, and a few flavour boosts like cinnamon, vanilla, and honey or maple syrup.
I make mine in the Magimix blender, and I have to say—it’s one of the best kitchen tools I own. It blends the cashews so smoothly that I don’t need to strain it. The texture is rich, velvety, and perfect in everything from coffee and tea to cereal, porridge or smoothies. Once you try this, you won’t go back.
Better Than Store-Bought
Once you try this homemade version, it’s hard to go back to store-bought. It’s creamier, fresher, and completely free from gums, preservatives, or hidden sweeteners. You control exactly what goes in, from the sweetness to the flavourings—plus, it’s more cost-effective and there’s no packaging waste. Unlike many shop-bought options, this cashew milk actually tastes like something you want to drink—not watery or bland, just pure, creamy goodness made in minutes.
Ways to Enjoy It
Homemade cashew milk is super versatile—and once you try it, you’ll find a million ways to use it. Here are a few favourites:
- In your morning coffee or tea: It froths beautifully and adds a creamy, slightly nutty taste.
- With cereal or porridge: Pairs perfectly with oats, granola, or warm breakfast bowls.
- In smoothies: Adds richness and creaminess to any blend—especially good with banana, cacao, or berries.
- For baking: Use it as a 1:1 swap for dairy milk in muffins, pancakes, or cakes.
- With warm spices: Heat it gently with cinnamon, turmeric, or cacao for a cosy drink.
- On its own: Chilled, creamy, and naturally sweet—it’s delicious as a refreshing drink straight from the fridge.
Let me know your favourite way to use it in the comments below!
Tips
- Soak ahead: You can soak the cashews overnight and keep them in the fridge ready for morning blending.
- No straining needed: Especially with cashews—they blend completely smooth!
- Make it unsweetened: Just skip the honey or syrup if you prefer neutral milk for savoury dishes.
- Boost it: Add cacao, turmeric, or even cold brew coffee for a fun twist.
Swaps
Cashews: You can try almonds or sunflower seeds, but cashews blend the smoothest and don’t need straining.
Honey/maple syrup: Use dates, agave, or your favourite sweetener. Or skip altogether.
Vanilla extract: Swap for almond extract or leave it out for a more neutral taste.
Storage
Fridge: Store in an airtight bottle or jar for 3–5 days. Shake before use as natural separation occurs.
Freezer: Freeze in portions for up to 3 months. Defrost in the fridge and blend briefly to restore texture.
More Cashew Nut Recipes
- 4-Ingredient Cashew Chocolate Bites
- Spiced Roasted Cashews
- 3-Ingredient Salted Caramel Cottage Cheese Ice Cream
- 2-Ingredient Gut-Friendly Fudge
Cashew Nut Milk
Ingredients
- 150 g raw cashews, soaked for at least 4 hours or overnight
- 1 litre of water
- 1 tsp vanilla extract
- 20-30 ml honey or maple syrup
- pinch of sea salt
- pinch of cinnamon
Instructions
- Soak 150g of cashews in water for at least 4 hours or overnight.
- Discard the soaking water and rinse the cashews well.
- Add the cashews and 1 litre of fresh water to a @magimixuk blender. Blend on high for 1-2 minutes until completely smooth.
- My @Magimixuk blender makes cashew milk effortlessly smooth—no straining needed! Its powerful motor blends nuts into a silky texture in seconds, giving the creamiest results every time. Perfect for quick, homemade plant-based milk!
- Transfer to an airtight glass bottle or jar and refrigerate.