If you’ve ever glanced at the ingredient label on your store-bought nut milk and thought what even is this, then you need to make this No-Strain Salted Maple Cashew Milk. This thick, creamy, impossibly delicious homemade cashew milk comes together in just two minutes in a blender and I promise you, once you make it, you will never go back to the carton again.
Friends, I have been making my own nut milks for years, and cashew milk is hands-down my absolute favorite for one very simple reason: unlike almonds or oats, cashews blend so smoothly that there is zero need to strain the milk. That means fewer dishes, less time, and a final product that is SO much thicker and creamier than anything you’ll find at the grocery store.
Now, let’s talk about what makes this cashew milk so much better than the store-bought stuff, because the list is long! First, most store-bought nut milks are loaded with gums, fillers, and thickeners that you absolutely do not need. Second, most brands seriously skimp on the actual nuts, which is why the milk ends up thin and watery. When you make it yourself, you control exactly what goes in, which means more cashews, zero additives, and a final product that is SO much thicker and creamier than anything in a carton. And third? It is significantly cheaper to make at home. Once you do the math, there really is no going back.
Plus, the flavor combination in this recipe is just chef’s kiss. The maple syrup adds a natural sweetness, the vanilla rounds everything out, and the pinch of sea salt? That is the secret ingredient that takes this milk from good to absolutely irresistible. I love pouring it into my morning coffee, over a bowl of granola, or honestly just drinking it straight from the glass. It is that good. This recipe makes 2 full liters, which is the perfect amount to keep you stocked for the entire week.
What You Need to Make This No-Strain Salted Maple Cashew Milk
- Raw Cashews: Cashews are naturally soft and blend completely smooth, which means no cheesecloth or nut milk bag required. Make sure you’re using raw cashews, not roasted.
- Maple Syrup: Just the right amount of sweetness without being overpowering. You can also use honey or a couple of Medjool dates if you prefer.
- Vanilla Extract: A touch of vanilla rounds out the flavor perfectly. Don’t skip it!
- Sea Salt: This is what makes this milk salted maple — and trust me, that little pinch of salt makes all the difference.
- Cold Water: Using cold water helps keep the milk fresh and creamy. This recipe makes 2 liters, which is perfect for the week ahead.
How to Make This Easy Homemade Cashew Milk
To make this cashew milk, simply add all of the ingredients — the raw cashews, maple syrup, vanilla extract, sea salt, and cold water — to a high-speed blender. Blend everything together for about two minutes, until the liquid is completely smooth with no visible cashew chunks remaining. That’s truly it!
Once it’s done, transfer the milk to glass jars or an airtight container, seal, and store it in the refrigerator for up to one week. Give it a good shake before each use, as natural separation is totally normal. This milk is perfect in your morning coffee, poured over granola, or enjoyed straight from the glass.
Frequently Asked Questions
Yes! This cashew milk is perfect for meal prep. Make a full batch on Sunday and you’ll have creamy, homemade milk ready to go all week long.
Really! As long as you’re using raw cashews and a high-speed blender, the milk will be completely smooth. No straining needed.
Yes! Start with less maple syrup and add more to taste. You can also swap it for honey, agave, or a couple of Medjool dates.
Most store-bought nut milks contain gums, fillers, and very few actual nuts. When you make it yourself, you control exactly what goes in — more cashews, no additives, and a much creamier result.
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
- ⅓ Cups Maple Syrup
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Sea Salt
- 6 Cups Cold Water
Instructions
- To make this cashew milk, simply add all of the ingredients to a high-speed blender. Blend everything together for about two minutes, until the liquid is completely smooth with no visible cashew chunks remaining. That’s truly it!
- Once it’s done, transfer the milk to glass jars or an airtight container, seal, and store it in the refrigerator for up to one week. Give it a good shake before each use, as natural separation is totally normal.
- This milk is perfect in your morning coffee, poured over granola, or enjoyed straight from the glass.
Rate & review
SELECT A RATING and tell me what you think!