Want to make cashew milk in a pinch? Just blend raw nut butter with other ingredients you might like to use and you're done!
There comes a time in every vegan’s kitchen where they think “You know what? I want to make my own nut milk” fast forward “Oh my gosh, look at the mess I made!” “What do I do with all this pulp?!” “Who’s gonna clean this up?”
I know…I’ve been there.
Sure the nut milk I made was tasty and perhaps even tasted better than the store bought version because I mean, why wouldn’t it? It was fresh squeezed–homemade!
Or what about this scenario:
You pour you a nice bowl of insert healthy cold cereal, grab the milk only to realize that there is barely even 4 tablespoons in the carton!
I know…I’ve been there.
Unlike regular nut milk recipes, there is no soaking the nuts ahead of time or straining the nuts after blending; best of all, there’s no mess! Just blend the raw nut butter with other ingredients a couple of other ingredients done!
I recommend using raw cashew butter to get the most nutrition (not a big supporter of brands that have added oils, salts, and sugars in processed varieties), Buuuuut, if you’re really in a pinch, you could use any nut butter of your choice.
For this cashew milk, I added a tiny bit of almond butter for more of a nutty flavor. Oh, and head’s up, the color of your nut milk may vary, but who cares?! If you'd like for it be sweeter, add a couple of dates.
With this method, the creative ingredient combinations are endless (cinnamon, walnut butter, brazil nut butter, vanilla beans/extract, cocoa, etc.)!
Use this homemade nut milk in smoothies, hot cereal, hot chocolate, and more!
If you make this 30 second Cashew Milk recipe, take a pic of it and tag me on Instagram!
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Recipe
How To Make Cashew Milk in 30 seconds
Ingredients
- 2 cups water
- 2 tablespoons raw cashew butter
- 1-2 teaspoons almond butter
- 1 tiny pinch sea salt optional
- ½ teaspoon vanilla extract optional
- 1 pinch cinnamon optional
Instructions
- Add all ingredients to blender, blend thoroughly, and enjoy! Refrigerate for up to 5 days.
- Note: Separation may occur after it has been sitting for a while. If so, give your homemade nut milk a little shake before using.
Ashley Witt says
This looks delicious and so easy to make! Thanks for sharing. I’m going to have to try it!
Candice says
Thanks Ashley! Let me know how it comes out when you do! 🙂
Nicholas J Peterman says
Why raw cashews? Don’t they have a toxin absorbed from the shells that you need to destroy through roasting the nuts?
Elizabeth says
I’d guess it’s for the milder, sweeter flavor of the raw nuts. I don’t think you’d have a problem using roasted if that’s your preference
Candice says
Hey there, Elizabeth! Thank you for your response. You’re right about the milder, sweeter flavor of raw nuts. In fact, many–if not–most nut milks on the market are made from raw nuts. And I agree, roasted (unsalted) nuts can definitely be used if it’s ones preference 🙂
sadie says
This looks awesome! Thank you so much for sharing. 😀 Quick question: Have you (or anyone giving feedback) tried using nut butter milk for making vegan yogurt?
Valerie Voutsas says
Thanks! Just what I was looking for this morning! Just made a batch using only raw cashew butter and added one medjool date – perfection in my coffee!!
Candice says
You’re welcome, Valerie–I’m happy it turned out great for you! And good idea with adding the medjool date!