Chocolate Cashew Milk (Homemade!) It’s silky, chocolatey, and completely dairy-free, made with just a handful of wholesome ingredients. This creamy blend of cashews, cocoa powder, vanilla, and a drizzle of maple syrup is the ultimate upgrade from store-bought chocolate milk. Pour it over your oats, blend it into smoothies, or sip it straight from the fridge. It’s that good. Bonus: it’s vegan, lactose-free, and naturally low in sugar.
P.S. I think you will love my Protein Hot Chocolate or Vanilla Matcha Latte Recipe next.
silky-smooth, plant-based chocolate cashew milk for everyone 👊🏽
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DO I NEED TO STRAIN CASHEW NUT MILK?
When you blend soaked cashews thoroughly, the mixture is already smooth and creamy. High-speed blenders are powerful enough to break down the cashews into a fine consistency, so no need for additional straining.
💰 WHY THIS RECIPE IS BUDGET-FRIENDLY
- Cashews go a long way — you only need 1 cup of cashews to make a creamy batch of milk for 4.
- No fancy equipment or store-bought milk — just a blender and water, saving you money compared to buying pre-made nut milks.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
1 cup raw, unsalted cashews
4 cups water
1 to 2 tablespoons maple syrup or honey, or agave nectar
4 tablespoons cocoa powder
2 teaspoons vanilla extract
Dash of sea salt
Pinch of cinnamon (optional)
👩🏼🍳 HOW TO MAKE CHOCOLATE CASHEW NUT MILK
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Soak the Cashews: Place the raw cashews in a bowl and cover them with water. Soak them for at least 3 hours, or overnight if possible. You can also use boiling water and soak for 1 hour. This step helps to soften the nuts and make them easier to blend.
Drain and Rinse: After soaking, drain and rinse the cashews under cold water.
Blend It Up: In a high-speed blender, combine 1 cup of soaked cashews and 2 cups of fresh water. Blend on high until the mixture is smooth and creamy. Then add the remaining 2 cups.
Add Flavor: Add the unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt to the blender. Blend again until everything is well combined and smooth.
Serve & Enjoy: Your chocolate cashew milk is ready to enjoy! Serve it chilled or warmed up as hot chocolate with cashew milk. It’s also fantastic in a latte or as a base for a delicious milkshake.
❓FAQS
It’s best to use raw cashews for this recipe. Roasted cashews can have a stronger, nuttier flavor that may interfere with the creamy consistency and taste of the milk.
If you’re in a hurry, you can do a quick soak by pouring hot water over the cashews and letting them sit for 1-2 hours. This will soften them faster, though soaking overnight is ideal for the creamiest results.
Absolutely! Gently heat your chocolate cashew milk on the stove over low heat. Just avoid boiling, as it can change the texture. It’s perfect for making a cozy cup of hot chocolate!
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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CHOCOLATE CASHEW MILK (HOMEMADE!)
- Total Time: 5 min
- Yield: 4 cups 1x
- Diet: Vegan
Description
Chocolate Cashew Milk (Homemade!). It’s silky, chocolatey, and completely dairy-free, made with just a handful of wholesome ingredients. This creamy blend of cashews, cocoa powder, vanilla, and a drizzle of maple syrup is the ultimate upgrade from store-bought chocolate milk. Pour it over your oats, blend it into smoothies, or sip it straight from the fridge. It’s that good. Bonus: it’s vegan, lactose-free, and naturally low in sugar.
Ingredients
1 cup cashew nuts, unsalted (soak them in cold water for up to 3 hours or soak them in boiling water for 1 hour) * see notes below
4 cups water
2 tablespoons maple syrup
4 tablespoons cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
✏️ You need a high-speed blender
Instructions
Soak the Cashews: Place the raw cashews in a bowl and cover them with water. Soak them for at least 3 hours, or overnight if possible. This step helps to soften the nuts and make them easier to blend.
Drain and Rinse: After soaking, drain and rinse the cashews under cold water.
Blend It Up: In a high-speed blender, combine 1 cup of soaked cashews and 2 cups of fresh water. Blend on high until the mixture is smooth and creamy. Then add the remaining 2 cups.
Add Flavor: Add the unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt to the blender. Blend again until everything is well combined and smooth.
Serve & Enjoy: Your chocolate cashew milk is ready to enjoy! Serve it chilled or warmed up as hot chocolate with cashew milk. It’s also fantastic in a latte or as a base for a delicious milkshake.
Notes
What if I don’t have time to soak the cashews?
If you’re in a hurry, you can do a quick soak by pouring hot water over the cashews and letting them sit for 1 hour. This will soften them faster, though soaking overnight is ideal for the creamiest results.
Adjust Sweetness: Taste and adjust the sweetness to your liking. You can use more or less maple syrup or try a different sweetener if preferred.
Blend in Batches: If you’re making a large quantity, blend in smaller batches to ensure everything mixes evenly and smoothly.
Use a High-Speed Blender: A high-speed blender ensures a smoother, creamier texture. If you have a standard blender, you might need to blend for a bit longer to achieve a similar result.
Adjust Consistency: If you prefer a thinner milk, you can add a bit more water when blending. Conversely, if you like it thicker, use less water.
Refrigeration: Store your chocolate cashew milk in an airtight container, such as a glass jar or bottle, and refrigerate. It will stay fresh for about 3 days. Make sure to shake it well before using, as natural separation is normal with homemade nut milk.
- Category: Drinks & Desserts
- Method: Blending
- Cuisine: American
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