3-Minute Coconut Cashew Milk
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Vegetarian or Vegan
- Pescatarian
This coconut cashew milk is one of my favorite dairy-free milks to make at home. It’s smooth, creamy, and oh-so delicious. It’s amazing in overnight oats, smoothies, homemade ice cream, and tons of other stuff!
My favorite use for this coconut cashew milk is as a coffee creamer. Unlike other dairy-free milks, this milk is amazing in coffee! Just like adding heavy cream or half and half, it only takes a tablespoon or two to get that creamy, delicious coffee you crave. No more watered down coffee like you get with store-bought dairy-free milks. Nobody needs that kind of disappointment in the morning.
This coconut cashew milk is also awesome because you don’t have to strain the milk like you do with almond or other nut milks. The cashews blend up so smoothly and result in a creamy, delicious milk in only about 3 minutes!
Have you ever made your own dairy-free milk at home? With just a few ingredients and a high-powered blender (like a Vitamix or Blendtec) is super easy to do. The results are also much tastier and healthier than store-bought versions. And did I mention that it’s cheaper to make your own? I think we can all get behind that.
It is best to use raw cashews in this recipe. I would not recommend trying it with roasted ones. I recommend soaking the cashews overnight or for at least 10 hours. I often soak them for up to 20 hours.
Most dairy-free milks have added sugar either in the form of refined cane sugar, dates, maple syrup, or other sugary substances. I don’t follow a low carb diet per se, but I do watch the quantity of high glycemic foods I eat. For this reason, I decided to sweeten this recipe with liquid stevia. The combination of liquid stevia, sea salt, and vanilla extract really brings out the flavors in this milk.
Join My Community!
Want to get my new recipes delivered straight to your inbox?
Sign up for my weekly newsletter and never miss a new recipe!
Coconut Cashew Milk
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 1 cup whole raw cashews
- 1/2 cup full fat coconut milk
- 4 cups cold water
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 20 drops liquid stevia omit for Whole30
Instructions
- Soak cashews overnight (or for at least 10 hours) in a sealed jar on the countertop.
- Drain the cashews and discard the water.
- Place the cashews and the remaining ingredients in a high-powered blender and blend for 1-2 minutes on high, until the milk is smooth.
- Chill before serving.
Did you love the recipe? I would love it if you left me a 5-star review below! 
Did you make this recipe?
Tag @itskitskitchen on Instagram and hashtag it #kitskitchen
How did it turn out for you? I’d love to hear from you in the comments section of this post!
xx Kit
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can this froth up pretty easily with a hand held frother?
Hi Susie! That’s a great question. I actually haven’t tried it yet! I believe it should though.
What kind of Coconut milk are you using the kind in the can
Hi, Lesa! I use full fat coconut milk, the kind you usually buy in a can or small carton (not refrigerated). Here is a brand that I like!
How necessary is the sweetness? Can sugar be used instead and how many litres does this make? Thanks
Hi Eileen! It just depends on if you like a little sweetness to it or not. It’s by no means necessary. I just prefer it with a little sweetener. You can use sugar instead if you would like. It is also great with a bit of maple syrup or coconut sugar! I would recommend the maple syrup if you don’t want to use stevia. I’m not sure exactly how many liters this makes but I know it’s between 1 and 2 liters. I think it’s about 5 fluid cups total, so that would be about 1.2L 🙂
Hi,
I’m about to make this. I was wondering if you need to strain after blending ?
Hi Cindy! Nope, no straining required! That’s one thing I love about cashews is that you don’t have to strain like you do with other nut milks 🙂
I have been looking for a very long time to find vegan creamer. I’ve tried to make many different recipes and nothing comes close. I was using half-and-half or heavy cream before I went vegan. It’s been a hard transition for me, but I absolutely love this recipe. I have one question. How long is this good for in the fridge?
Hi, Kathy! So glad you like the recipe! I would say about 7 days, but that’s just a guess. It might last much longer, but I tend to not eat or drink things after a week no matter what it is. Just personal preference.