well, I have been meaning to write this one for a while! I feel like I owe this recipe to you because this easy cinnamon cashew milk has been floating around in my kitchen for quite some time now, and while it’s a really simple recipe it’s just too good to keep to myself!
cashew milk is by far my favorite nut milk. SO easy, SO delicious and seriously the perfect blank canvas for any fun flavors you might want to add to it. this time of year I love to go for lovely, seasonal, warming spices which, of course, include’s cinnamon. you could even take it to the next level and add some pumpkin pie spice.
👆🏼I know what I’ll be doing the next time I make this non-dairy bev.
and ohhh my goodness does cashew milk hit that perfect creamy/nutty/mouthfeel mark with an A+++
sometimes mouth feel can be an issue with homemade nut milk, especially if you don’t have a super powerful blender or the proper straining cloth/equipment.
but you know what? you don’t even have to worry about that with cashew milk because IT DOESN’T REQUIRE STRAINING!! you heard me right.
life without cashew milk = not worth living.
let me elaborate on just how easy it is to dial this recipe in.
the whole process pretty much goes like this:
- step one: soak nuts for 12-24 hours (you can shorten this timeframe to about 3-4 hours if you soak with boiling water)
- step two: add a little sweetener + flavorings and blend nuts with water
- step three:
guzzleenjoy your newly acquired nut milk perfection
- step four: tell all your friends about your badass cashew-milk-making self and convince them to come join you on team make-your-own-nut-milk 😜
It really is that easy, pinky promise.
I like to use maple syrup to sweeten the cinnamon cashew milk up just a little bit, but you could easily substitute honey, or a few pitted dates if that’s what you prefer and/or have on hand.
Since this recipe is so darn easy I guess there’s not much more to tell you about except that you might want to try adding this to your coffee instead of your usual creamer.. and if you really want to go full on coffee-creamer-style with this recipe you can just add a little bit less water so it will be thicker/more creamy.
and here’s a money saving tip for you! (since organic raw cashews can be a little spendy): if you shop at a grocery store with a bulk section they often carry WHOLE organic raw cashews AND raw cashew PIECES. If you’re lucky enough to have the option to buy the pieces that’s usually what I recommend. You’ll probably save about $5/pound and they’ll actually soak faster!
otherwise, if you can’t find bulk cashew pieces, these cashews are organic and priced very reasonably.
did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
easy cinnamon cashew milk is the perfect non-dairy milk alternative that you’ll be craving daily! So delicious and made with only 5 ingredients this nut milk is sure to find a happy place in your kitchen.
- 1 cup of raw cashews soaked for 12-24 hours OR for at least 4 hours if using boiling water
- 3-4 cups water
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 1/2 tbsp maple syrup (can substitute honey or 1-2 pitted dates)
- 1/4 tsp sea salt
- Once cashews have properly soaked drain and rinse with cold water until the water runs clear.
- Add cashews, water (starting with 3 cups and increasing to thin as necessary – I usually end up using about 3 1/2 cups), vanilla, cinnamon, maple syrup and sea salt.
- Blend on high for about a minute or until cashew milk is nice and creamy with no cashew pieces remaining.
- It will be fairly foamy but the bubbles will subside when it has a chance to rest in the refrigerator.
- Separation is natural – just give it a good shake before serving!