October 14, 2025

Homemade Cashew Milk 🥛✨

Once you make this creamy, dreamy Homemade Cashew Milk, you’ll never want to go back to store-bought. It’s rich, naturally sweetened, and takes just one minute to blend — no straining, no weird ingredients, and no waste. Plus, it’s packed with healthy fats and makes your coffee, smoothies, and baking recipes taste next-level creamy.

I’ve tested every plant-based milk under the sun, and nothing compares to fresh cashew milk. It’s thick like coffee creamer but light enough to sip on its own — basically, your new everyday dairy-free staple.

The Recipe

You’ll Need:
– 1 cup raw cashews (soaked 15–30 minutes for extra creaminess, optional)
– 4 cups filtered water
– 1 tbsp pure maple syrup
– ½ tsp vanilla extract
– Pinch of sea salt

How to Make It:

Add all ingredients to a high-speed blender.
Blend on medium-high for about 1 minute until completely smooth and creamy. (No need to strain!)
Pour into a glass milk jar or airtight container and refrigerate for up to 5 days.

Makes about 4–6 servings. Shake before each use and enjoy in your coffee, matcha, oatmeal, or baked goods.

Why You’ll Love It

– Ultra-creamy with just 5 simple ingredients
– Naturally sweetened and dairy-free
– No straining or soaking required
– Cheaper (and tastier) than store-bought

Once you try it, you’ll understand why I keep a jar of this in my fridge at all times. For more easy, better-for-you staples like this, come hang out with me on Instagram @WhatRobinEats.