Cashew milk is definitely my favorite dairy-free milk. I use almond way more because it’s easier to find in the store, but when it comes to making my own I always choose cashew. Cashew milk is super creamy and incredibly easy to make. Nut milk in general is quite easy to make but the great thing about cashew milk is you don’t need to strain it! All you have to do is soak you cashews overnight, drain and blend with water + whatever other ingredients you want to add and boom, Homemade Vanilla Maple Cashew Milk.
There are so many different types of dairy-free milks these days. Probably because so many people are intolerant to dairy. There’s almond milk, oat milk, hemp milk and of course cashew milk. There’s also many brands out there making these dairy-free milks. A lot of these companies add a lot of fillers in order to keep the milk shelf stable for longer. Those brands that have super simple ingredients can also be very expensive. So if you have the time, making your own nut milk just like this Homemade Vanilla Maple Cashew Milk is really much more cost efficient.
What you will need:
How long will your Cashew Milk last?:
Homemade cashew milk will last up to a week in the fridge. However you’ll definitely want to drink it sooner rather than later. If you don’t think you’ll drink your milk in time, cut this recipe in half!
Another thing you can do is make the full recipe and freeze cashew milk ice cubes using a silicone ice cube tray. You can use these ice cubes for smoothies or iced coffee! How fun and handy is that?Print
This Homemade Vanilla Maple Cashew Milk couldn’t be easier and is so delicious. I love using this milk for smoothies, cereal and my oatmeal!
2 Tbsp Maple Syrup
1 teaspoon Vanilla Extract
Pinch of Sea Salt
1 teaspoon Cinnamon
- Soak your cashews in filtered water overnight
- Drain your cashews and add to your blender with vanilla, maple syrup, sea salt and water
- Blend for about 2 minutes
- Pour into a container with a lid and keep in the fridge for up to a week