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
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 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