Description
Creamy, homemade chocolate cashew milk! This dairy-free alternative is easy to make, customizable, and healthier than store-bought versions. Perfect for drinking, cereal, smoothies, or a cozy warm treat.
Ingredients
Scale
- 1 cup raw cashews, soaked in water for at least 4 hours, or preferably overnight
- 4 cups filtered water (plus more for rinsing)
- 2 tablespoons unsweetened cocoa powder
- 2–4 tablespoons maple syrup (or other sweetener, to taste)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: 1 tablespoon cashew butter for extra creaminess
- Optional: Chocolate chips for extra chocolate flavor
Instructions
- Soak the Cashews: Place the raw cashews in a bowl and cover them with plenty of filtered water. Let them soak for at least 4 hours, or ideally overnight, in the refrigerator.
- Drain and Rinse: After soaking, drain the cashews in a colander. Rinse them thoroughly under cold running water.
- Combine Ingredients: In your blender, combine the drained and rinsed cashews, 4 cups of filtered water, cocoa powder, maple syrup (start with 2 tablespoons and adjust to your liking), vanilla extract, and a pinch of sea salt. If you’re using cashew butter or chocolate chips, add them now as well.
- Blend Until Smooth: Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy. If you’re using a regular blender, you may need to blend for up to 3 minutes. Stop occasionally to scrape down the sides of the blender to ensure everything is incorporated.
- Taste and Adjust: Once the milk is blended, taste it and adjust the sweetness and chocolate intensity to your preference. Add more maple syrup for a sweeter milk, or more cocoa powder for a richer chocolate flavor. You can also add a pinch more salt to enhance the flavors.
- Optional: Strain the Milk (if needed): If you used a regular blender or if you prefer an extra-smooth milk, strain the mixture through a nut milk bag or a fine-mesh sieve lined with cheesecloth.
- Serve Chilled: For the best flavor and texture, chill the chocolate cashew milk in the refrigerator for at least 30 minutes before serving.
- Storage: Store the chocolate cashew milk in an airtight container in the refrigerator for up to 5 days.
- Shake Before Serving: As the milk sits, it may separate slightly. Simply shake the container well before serving to re-emulsify the milk.
Notes
- Soaking the cashews is crucial for a creamy texture. Don’t skip this step!
- A high-speed blender is ideal, but a regular blender will work. You may need to blend longer and strain the milk.
- Adjust sweetness and chocolate intensity to your liking.
- Experiment with different sweeteners, spices, and nut butters for variations.
- If your milk is gritty, blend longer or strain it.
- Homemade cashew milk may separate; shake well before serving.
- For a thicker milk, use less water or more cashews. For a thinner milk, use more water.
- Prep Time: 5 minutes
- Cook Time: 2 minutes