This Chocolate Cashew Milk is rich, creamy, and wonderfully chocolatey! Made with raw cashews, cocoa powder, maple syrup, and vanilla, it's a delicious homemade alternative to regular chocolate milk. It's completely dairy-free, easy to make in a blender, and perfect for the whole family. Enjoy it chilled, pour it over your breakfast oats, or add it to your favourite smoothies!
silky-smooth, plant-based chocolate cashew milk for everyone 👊🏽
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💗 Why You'll Love This Chocolate Cashew Milk
- Easy to make: Everything goes into the blender, making preparation simple.
- Rich and creamy: Raw cashews create a wonderfully smooth texture without dairy.
- No straining required: A high-speed blender creates creamy cashew milk without the extra step.
- Naturally dairy-free: A delicious vegan alternative to regular chocolate milk.
- Adjustable sweetness: Add a little more or less maple syrup to suit your taste.
- Family-friendly: Delicious served chilled, poured over oats, or blended into smoothies.
Do I need to strain cashew nut milk?
No, you don't need to strain your chocolate cashew milk! When soaked cashews are blended thoroughly in a high-speed blender, they break down into a smooth, creamy consistency without leaving much pulp behind.
If you're using a regular blender, soak the cashews in hot water for 15 minutes first to help soften them. Blend until completely smooth.
🥄 Ingredients Needed and Substitutions
- Raw cashews (1 cup): Use unsalted, raw cashews for a naturally creamy texture. If you're not using a high-speed blender, soak them in hot water for 15 minutes and drain before blending.
- Water (4 cups): Creates the milk consistency. Use slightly less water if you prefer a thicker, creamier chocolate cashew milk.
- Maple syrup (3 tablespoons): Adds sweetness and balances the cocoa. You can adjust the amount to taste or substitute agave nectar. Honey also works, but the recipe will no longer be vegan.
- Cocoa powder (4 tablespoons): Gives the milk its rich chocolate flavour. Use unsweetened cocoa powder.
- Vanilla extract (1 teaspoon): Adds warmth and enhances the chocolate flavour.
- Salt (¼ teaspoon): A little salt helps bring out the sweetness and chocolate flavour.
- Ground cinnamon (½ teaspoon, optional): Adds a subtle warming flavour. Leave it out if you prefer a classic chocolate milk taste.
👩🏼🍳 How to make chocolate cashew milk
Step 1: Soak the Cashews (If Needed)
If you're using a regular blender, place the raw cashews in a bowl and cover with hot water. Soak for 15 minutes, then drain and rinse. If you're using a powerful high-speed blender, you can skip this step.
Step 2: Add the Ingredients
Add the cashews, 4 cups of fresh water, maple syrup, cocoa powder, vanilla extract, salt and optional cinnamon to your blender.
Step 3: Blend Until Smooth
Blend on high speed for 1–2 minutes, or until the cashews have completely broken down and the chocolate cashew milk is smooth and creamy.
Step 4: Taste and Adjust
Taste your chocolate cashew milk. Add a little more maple syrup if you prefer it sweeter, or a splash of water if you'd like a thinner consistency. Blend briefly to combine.
Step 5: Chill and Serve
Pour the chocolate cashew milk into a clean bottle or jar and refrigerate until chilled. Shake well before serving, as natural separation may occur. Enjoy!
💗 Tips and Tricks
- Use raw, unsalted cashews: They have a mild flavour and create a deliciously creamy chocolate cashew milk without overpowering the cocoa.
- Soak for extra creaminess: If you don't have a high-speed blender, soak your cashews in hot water for 15 minutes, then drain and rinse before blending.
- Blend thoroughly: Give everything a good blend for 1–2 minutes, or until the milk is completely smooth. A little extra blending can make a big difference!
- Adjust the sweetness: Start with less maple syrup if you prefer a less sweet drink. Taste and add more until it's just right for you.
- Make it extra chocolatey: Add another teaspoon of unsweetened cocoa powder for a richer chocolate flavour.
- Adjust the thickness: For thicker, creamier cashew milk, use slightly less water. Add more water if you prefer a lighter consistency.
- Shake before serving: Homemade chocolate cashew milk can naturally separate in the fridge. Just give the bottle a good shake before pouring.
- Serve it chilled: I love this chocolate cashew milk straight from the fridge, but it's also delicious poured over oats or blended into smoothies.
💗 Nikki's Kitchen Tip: For the smoothest chocolate cashew milk, blend the cashews with just 1 cup of the water first until creamy. Then add the remaining water and ingredients and blend again. This is especially helpful if your blender isn't very powerful!
❓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.
Store your chocolate cashew milk in a clean, airtight bottle or jar in the refrigerator for up to 3–4 days. Give it a good shake before serving, as natural separation is completely normal.
Yes! You can freeze chocolate cashew milk in freezer-safe containers or ice cube trays for up to 2 months. Leave some room for expansion. Thaw overnight in the refrigerator and blend or shake well before serving, as the texture may change slightly.
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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 💚
Chocolate Cashew Milk (Easy Homemade Recipe)
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
This Chocolate Cashew Milk is rich, creamy, and wonderfully chocolatey! Made with raw cashews, cocoa powder, maple syrup, and vanilla, it's a delicious homemade alternative to regular chocolate milk. It's completely dairy-free, easy to make in a blender, and perfect for the whole family. Enjoy it chilled, pour it over your breakfast oats, or add it to your favourite smoothies!
Ingredients
- 1 cup raw, unsalted cashews
- 4 cups water
- 3 tablespoons maple syrup
- 4 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
Instructions
Step 1: Soak the Cashews (If Needed)
- If you're using a regular blender, place the raw cashews in a bowl and cover with hot water. Soak for 15 minutes, then drain and rinse. If you're using a powerful high-speed blender, you can skip this step.
Step 2: Add the Ingredients
- Add the cashews, 4 cups of fresh water, maple syrup, cocoa powder, vanilla extract, salt and optional cinnamon to your blender.
Step 3: Blend Until Smooth
- Blend on high speed for 1–2 minutes, or until the cashews have completely broken down and the chocolate cashew milk is smooth and creamy.
Step 4: Taste and Adjust
- Taste your chocolate cashew milk. Add a little more maple syrup if you prefer it sweeter, or a splash of water if you'd like a thinner consistency. Blend briefly to combine.
Step 5: Chill and Serve
- Pour the chocolate cashew milk into a clean bottle or jar and refrigerate until chilled. Shake well before serving, as natural separation may occur. Enjoy!
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.
- Prep Time: 10 minutes
- 15 minutes: Soaking time
- Category: Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 244 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 11.5 g
- Saturated Fat: 2.3 g
- Carbohydrates: 34 g
- Fiber: 2.5 g
- Protein: 5.5 g
The nutritional and calorie information provided for this recipe is an estimate. The accuracy of the information listed is not guaranteed.
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