If you’re someone who loves a thick, creamy, and totally dreamy plant-based milk, then say hello to this fun variation: my No Strain Creamy Strawberry Cashew Milk. This gorgeous pink milk is blended up in just minutes, requires zero straining, and is made with only 6 simple ingredients. Use it in your iced matcha lattes, coffee, overnight oats, and more—trust me, once you make it at home, you’ll never want to buy store-bought milk again!
Friends, if you’ve been following along for a while, then you know that I am a huge fan of homemade plant-based milks. From my 1-Minute Almond Milk and my Creamy Banana Milk to my 2 Minute Easy Chocolate Cashew Milk and 2-Minute Salted Caramel Cashew Milk, making your own milk at home is honestly one of the easiest swaps you can make, and the flavor difference is absolutely unreal. But this Strawberry Cashew Milk might just be my new favorite thing treat to make at home.
What I really like is that it is completely no-strain, which means that you do NOT need a nut milk bag or a cheesecloth to make it. Just toss everything into your high-speed blender, blend for two minutes, and you’re done. The cashews blend down so smoothly that the milk comes out silky and perfectly creamy.
The freeze-dried strawberries (or strawberry powder) give this milk the most beautiful, naturally pink color and a sweet, fruity flavor that tastes like something you’d pay way too much for at a fancy coffee shop. Pair it with a splash of vanilla extract and a drizzle of maple syrup, and you’ve got a milk that is truly next level. I use it in literally everything — my iced matcha is never the same without it!
What You Need to Make This No Strain Creamy Strawberry Cashew Milk
- Raw Cashews: Raw cashews are the key to getting that thick, ultra-creamy texture without any straining required. Make sure you’re using raw cashews, not roasted, for the best flavor and smoothest blend.
- Freeze-Dried Strawberries or Strawberry Powder: This is where all of that gorgeous pink color and fruity flavor comes from! Freeze-dried strawberries blend down in a high-speed blender, but strawberry powder works just as well if that’s what you can get.
- Cold Water: You’ll need 6 cups of cold water to get the perfect consistency. Cold water is key—it keeps the milk fresh and smooth!
- Maple Syrup: A few tablespoons of maple syrup add just the right amount of natural sweetness. Feel free to adjust to taste depending on how sweet you like your milk!
- Vanilla Extract: A tablespoon of vanilla extract rounds out all of the flavors and adds a delicious warmth to the milk. Don’t skip it—it makes such a difference!
- Sea Salt: Just a pinch of sea salt enhances all of the other flavors and brings this milk together perfectly.
How to Make This Easy No Strain Creamy Strawberry Cashew Milk
To make this strawberry cashew milk, start by adding all of the ingredients—the raw cashews, freeze-dried strawberries or strawberry powder, cold water, maple syrup, vanilla extract, and sea salt—to a high-speed blender.
Blend everything together on high for about 2 minutes, or until the milk is completely smooth with no chunks of cashews or strawberries remaining. The key here is to blend for the full two minutes — this is what gives the milk that perfectly silky, creamy texture without any straining required!
Once the milk is done blending, transfer it to jars or an airtight container and cover. Store it in the refrigerator for up to one week. Give it a good shake before each use, as it may naturally separate over time—that’s totally normal and a sign that there are no weird additives in your milk!
Frequently Asked Questions
If you have a high-speed blender, you do not need to soak the cashews ahead of time! The power of a high-speed blender is enough to break them down completely. However, if you’re using a standard blender, I’d recommend soaking the cashews in water for at least 4 hours (or overnight) to ensure a smooth, creamy milk.
Yep! Honey works great as a 1:1 swap for the maple syrup if you’re not vegan. You can also use agave or simply leave the sweetener out entirely if you prefer an unsweetened milk.
I don’t recommend it for this recipe. Fresh strawberries have a much higher water content, which can affect the texture and shelf life of the milk. Freeze-dried strawberries or strawberry powder give you the most concentrated flavor and the best results!
Everything! I use it in my iced matcha lattes, coffee, overnight oats, and smoothies. It’s incredibly versatile and works anywhere you’d use regular milk.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 ½ Cups Raw Cashews
- 1 Cup Freeze Dried Strawberries, or strawberry powder
- 6 Cups Cold Water
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Vanilla Extract
- ½ Teaspoon Sea Salt
Instructions
- To make this strawberry cashew milk, start by adding all of the ingredients—the raw cashews, freeze-dried strawberries or strawberry powder, cold water, maple syrup, vanilla extract, and sea salt—to a high-speed blender.
- Blend everything together on high for about 2 minutes, or until the milk is completely smooth with no chunks of cashews or strawberries remaining. The key here is to blend for the full two minutes.
- Once the milk is done blending, transfer it to jars or an airtight container and cover. Store it in the refrigerator for up to one week. Give it a good shake before each use, as it may naturally separate over time.
Rate & review
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