If you have been on the lookout for a creamy, subtly sweet dairy alternative, this Homemade Vanilla Cashew Milk is about to become your new favorite. Bursting with natural sweetness from pure vanilla and maple syrup and enriched by the smooth, nutty depth of cashews, this milk is so fresh and flavorful it practically invites you to sip it straight from the jar. Whether you’re dairy-free, seeking a wholesome homemade option, or just craving something deliciously different, this recipe combines simplicity and comfort in every luscious sip.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to create a perfectly balanced nut milk that feels indulgent yet wholesome. Each item adds to the creamy texture, subtle sweetness, or aromatic appeal that defines Homemade Vanilla Cashew Milk.
- 1 cup soaked raw cashews: Soaking softens the cashews, transforming them into a silky base without any gritty texture.
- 3 cups water: The key to achieving a smooth and pourable consistency for your cashew milk.
- 2 tbsp maple syrup: A natural sweetener that adds depth and warmth without overpowering the delicate vanilla notes.
- 1 tsp vanilla extract: The star flavor that makes this milk irresistibly aromatic and comforting.
- 1 tsp cinnamon: A subtle hint that brings a mild spice and complexity, rounding out the flavors beautifully.
How to Make Homemade Vanilla Cashew Milk
Step 1: Soak and Rinse the Cashews
Begin by soaking the raw cashews for at least 12 hours. This soaking step is crucial as it softens the nuts, allowing them to blend into an ultra-smooth milk. After soaking, rinse them thoroughly under cold water to wash away any residues and prepare them for blending.
Step 2: Blend the Ingredients
Next, place the rinsed cashews, fresh water, maple syrup, vanilla extract, and cinnamon into a high-powered blender. Blend everything on high speed for about 1 minute until the mixture becomes creamy and well combined. This quick blending ensures a rich, velvety texture and fully incorporates the sweet and spice notes into the milk.
Step 3: Strain the Milk
Set a nut milk bag over a large bowl and slowly pour the blended mixture into the bag. Now comes the satisfying part: knead and squeeze the bag firmly to extract every last drop of that luscious Homemade Vanilla Cashew Milk. This straining step removes any residual pulp, leaving you with silky smooth milk.
Step 4: Store and Enjoy
Once strained, pour your freshly made cashew milk into a mason jar or glass bottle for storage. From here, it’s ready to enjoy chilled, added to your morning coffee, or used in your favorite recipes. Trust me, you’ll be tempted to reach for this jar all day long!
How to Serve Homemade Vanilla Cashew Milk
Garnishes
Enhance each glass of your homemade milk with simple garnishes like a light dusting of cinnamon or a sprinkle of nutmeg. These touches add visual appeal and a little extra flavor dimension that feels just cozy and inviting.
Side Dishes
This nut milk pairs beautifully with warm baked goods like cinnamon rolls, banana bread, or oatmeal cookies. It also makes a perfect companion for hearty breakfast bowls or fresh fruit to start your day on a wholesome note.
Creative Ways to Present
Think beyond a glass and try chilling your Homemade Vanilla Cashew Milk in popsicle molds for a refreshing treat. Or add a splash to your smoothies and chia pudding for an added creamy element with a hint of vanilla and spice.
Make Ahead and Storage
Storing Leftovers
You can store Homemade Vanilla Cashew Milk in an airtight container like a mason jar in the refrigerator for up to 4-5 days. Always give it a good shake before using, as natural separation is normal but doesn’t affect the flavor.
Freezing
If you want to keep this milk longer, freezing is an option. Pour the milk into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Thaw in the fridge overnight before use, then shake well to recombine.
Reheating
This milk is best enjoyed cold or at room temperature, but if you prefer it warm, gently heat it on the stove or in the microwave. Avoid boiling to preserve the delicate vanilla and cashew flavors and maintain the creamy texture.
FAQs
Can I use roasted cashews instead of raw?
Raw cashews are preferred because soaking them produces a smoother milk with a neutral flavor. Roasted cashews might give the milk a stronger, toasted taste and can be harder to blend into a creamy texture.
Do I need to soak the cashews overnight?
Soaking for at least 12 hours softens the cashews enough to blend into a silky milk. If you’re short on time, soaking for 4 hours can work, but the texture might be less smooth.
Is this vanilla cashew milk sweetened?
Yes, this recipe uses maple syrup to add a gentle sweetness that complements the vanilla and cinnamon without overpowering the natural nutty flavor.
Can I add this milk to coffee or tea?
Absolutely! Its creamy texture and subtle vanilla notes make it a delightful dairy-free creamer alternative for coffee or tea.
What can I do with the leftover cashew pulp?
Don’t toss that pulp! It’s great to add to smoothies, baked goods, or even mix with oats for a nutritious breakfast boost.
Final Thoughts
Making your own Homemade Vanilla Cashew Milk is a game changer — so fresh, creamy, and naturally delicious that it elevates everything from morning cereal to afternoon smoothies. I can’t recommend giving this recipe a try enough. Once you taste the simplicity of homemade goodness, you might never reach for store-bought again!
Print
Homemade Vanilla Cashew Milk Recipe
- Total Time: 12 hours 10 minutes
- Yield: 4 cups (about 1 liter)
- Diet: Vegan
Description
This Homemade Vanilla Cashew Milk is a creamy, dairy-free alternative to traditional milk, perfect for those seeking a naturally sweetened, vegan option. Made with soaked raw cashews, vanilla, cinnamon, and a touch of maple syrup, this nutritious milk is easy to prepare and delightful in smoothies, cereals, or enjoyed on its own.
Ingredients
Cashew Milk Base
- 1 cup soaked raw cashews (soaked at least 12 hours)
- 3 cups water
Flavoring
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Soak Cashews: Soak your cashews in water for at least 12 hours to soften them, which will help create a smooth, creamy milk. After soaking, rinse the cashews thoroughly with clean water.
- Blend Ingredients: Add the rinsed cashews, 3 cups of fresh water, maple syrup, vanilla extract, and cinnamon into a high-powered blender. Blend on high speed for about 1 minute until the mixture is smooth and creamy.
- Strain the Milk: Place a nut milk bag over a large bowl. Pour the blended mixture into the bag and gently knead and squeeze it to extract all the liquid. Continue until no more milk can be squeezed out, leaving behind the pulp.
- Store and Serve: Transfer the strained cashew milk into a mason jar or airtight container. Store in the refrigerator for up to 4 days. Shake well before each use and enjoy as a beverage, or use in recipes needing dairy-free milk.
Notes
- Soaking cashews for at least 12 hours ensures easier blending and a creamier texture.
- The leftover cashew pulp can be dried and used in baking or smoothies to avoid waste.
- Adjust the sweetness by increasing or decreasing maple syrup to taste.
- For a thinner consistency, add more water when blending.
- Store the cashew milk in the refrigerator and consume within 4 days for best freshness.
- Prep Time: 12 hours 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending and Straining
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 70
- Sugar: 3g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg
