Homemade Cashew Milk: Our Favorite Non-Dairy Creamer
This cashew milk recipe is our favorite nut milk and a quick and easy homemade non-dairy creamer option. It’s actually one of our Must Have ingredients for our morning coffee, gluten free snickerdoodle dipping but the journey to the perfect blend for our family was a bit challenging.
Making Changes
We have been big coffee drinkers for a long time, and we love it with just the right amount of “creamer” and a little sweetener.
But becoming aware of health challenges and how so many symptoms can be directly tied to what we eat and drink really caused us to start reading labels, investigating ingredients, and considering our choices.
Our changes were in very small steps We started with cutting gluten and adding more real food. Our daily dairy had never been something we linked to health challenges we dealt with daily. Believe it or not, we actually assumed most of our health struggles were just part of:
- getting older
- our genes
- life
But after experiencing such profound improvement after making other diet and lifestyle changes, we started tracking and realized that dairy might also be a problem.
My husband led the charge in developing our preferred “milk” for our coffee, and soon we were enjoying this recipe that takes only 5 minutes to make.
Enjoy this easy, creamy, non-dairy cashew milk within minutes.
- 1 Cup Cashews (Organic, raw recommended)
- 2 Cups Water
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Add all ingredients to the high speed blender.
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Start blending at a low setting and the move speed to high setting and blend for 2-3 minutes.
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Pour through a strainer into a lidded bottle or jar.
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Refrigerate when not in use.
Should last up to 4 days.
A Few Extras
Yes. They’re called nut “milks”. But don’t expect them to taste similar to the cow’s milk you might be used to.
We were making gradual changes as we were experimenting, so if nut “milks” are new to you, go into it with the understanding that the taste will be different.
Additionally, we discovered that we really didn’t like any of the store-bought nut “milks”. While some of them also have questionable ingredients added to them, the tastes of even the cleaner ones didn’t thrill our household.
We love our Vitamix, but there are other high-powered blenders that should work just fine. The high-powered part definitely makes a difference.
Hey. We’ve had ours, and used ours daily, for over 10 years.
We usually have to make a new batch of creamer every 3-4 days, and our other older blender, fabulous but Not high-powered, just couldn’t extract as much goodness from the cashews into a milk. For this reason, we flew through our supply of cashews and celebrated when our Vitamix was returned after service.
What I Use When Making Homemade Cashew Milk
Here are examples to give you a better idea of various tools and ingredients I use when making this tasty creamer:
- Cashews – I usually buy organic and raw cashews in bulk from Azure Standard or Food to Live
- High Powered Blender – You can use just about any blender but with a high powered blender, you get more out of your cashews. We LOVE our Vitamix 5200 and just celebrated 10 years with this powerhouse of a tool.
- Strainer – I usually use this type of nut milk strainer, but you might like these nut milk bags
I hope you decide to give this homemade cashew milk a try. I’d love to hear if you do make our recipe or maybe a variation of your own creation.
And just in case you’re interested, here are two other posts that you might be interested in:
