Creamy No-Strain Cashew Milk (Ready in 5 minutes!)

Learn how to make creamy no-strain cashew milk that ready in just 5 minutes! This is the easiest way to make homemade nut milk that is super creamy and doesn’t make a big mess. I’ve even included a short cut if you’re short on time to reduce the soaking time by more than half.

This is another throw back recipe that I decided needed a little facelift + another chance out there in your kitchens!

My first post for this recipe was waaay back in 2016, when I was still shooting all my recipes with my iPhone, knew little to nothing about crafting a useful blog post, and was generally just in the baby phase of running my blog.

A lot has changed since then, but one thing that has not is our deep, DEEP love & appreciation for NO STRAIN homemade cashew milk.

Why we love this homemade no strain cashew milk

This homemade cashew milk is:

• Creamy
• Easy to make
• Naturally sweetened
• Vegan
• Dairy free
• Paleo friendly
• Easily modified to be Whole30 compatible

There’s so many different options for nut milks that you can buy in stores these days (which is so amazingly convenient) but there are some delicious (!) benefits to making it at home.

What does homemade cashew milk taste like?

If I could describe cashew milk in only two words, they would be: smooth & creamy.

There’s so many different types of nut milks available on the market (and recipes to make), but cashew milk IMHO is the creamiest and smoothest of them all.

It’s also a little bit sweeter than most nut milks and has a lovely, mildly nutty taste.

How to make no strain cashew milk

Once you find out how easy it is to make this dreamy no strain cashew milk, you will likely never go back to buying store bought again.

Here’s how to make it:

Soak the cashews

There’s a few different ways that you can do this, depending on how much time you have.

You can soak them one of three ways:

1. In cold water over night
2. In just boiled water for about an hour
3. Or simmer them on the stove top for 15 minutes. This is the fastest method for when you’re short on time (or just forgot to start soaking them the night before but still desperately need some homemade cashew milk in your life – BEEN THERE)

Add the soaked cashews to a blender with water and all the other ingredients

This is the most satisfying part of the recipe. Watching cashews and a few humble ingredients turn into the BEST dairy free nut milk right before your eyes. It’s like magic people.

For this recipe the soaked cashews will be added to a high speed blender with these ingredients:

• 4 cups of water
• maple syrup (omit for Whole30 or substitute with 1 date)
• cinnamon
• vanilla extract (omit for Whole30)
• sea salt

These ingredients obviously make this a slightly sweetened / flavored vanilla cashew milk. But you could easily make it without any of the ingredients as long as you still have cashews and water.

For example: If I were making this cashew milk to cook with I would leave out the maple syrup, cinnamon, and vanilla. A pinch of sea salt would probably still be okay because it really just enhances the flavor of the cashews slightly.

You don’t have to strain cashew milk!

Honestly straining the pulp out of nut milk is one of the only reasons I end up not making my own nut milk all the time.

But this is where cashew milk + your high speed blender / vitamix is YOUR BEST FRIEND.

When you blend soaked cashews with water on high speed for a minute or two there’s no pulp left behind from the cashews. Only the dreamiest creamiest cashew milk you’ve ever laid your eyes on.

What to use this no strain cashew milk for

This delicious homemade nut milk is awesome on it’s on as a wholesome beverage to sip on, but you can also use it in any way that you would normally use nut milk.

Here are some ideas to get you started:

• With this dark chocolate grain free granola 
• Over your favorite cereal
• Poured into hot coffee or your favorite cold brew
• As a liquid base for creamy smoothies

A few notes on the recipe

This homemade no strain cashew milk is an incredibly easy to make plant based and paleo friendly nut milk that you are going to fall in love with.

• This cashew milk will last in the refrigerator stored in a covered container for about 3-4 days.
• For the best result start with raw cashews. I haven’t tested the recipe with roasted cashews, but I don’t think they would blend as well.
• You can easily change the recipe around to suit your taste – the vanilla and cinnamon can be left out if you don’t have them or prefer not to use them, and the sweetness can be adjusted as well.
• To make this recipe Whole30 compatible leave out the maple syrup (or substitute with 1 small date), and the vanilla extract.
• I have only made this recipe in a vitamix. If you don’t have a high speed blender, you may want to start by chopping up the raw cashews before you soak them so they can be more easily transformed into cashew milk! Also some stores like Trader Joe’s sell cashew pieces. This is a great way to save a little money (they’re typically a bit cheaper), and speed up the soaking process.

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