This chocolate cashew milk is one of the easiest home-made milks to make. The cashews take less time to soak (as they are softer than almonds or hazelnuts). There is also no need to strain them through a nut bag, as cashews just blend fully with no skins to remove.
I don’t even soak them for long. Just 25-30 minutes in boiling water, then drain and blend. If you have more time, then soak them in cold water overnight or for up to 4 hours.
It’s great on its own as a gorgeous drink, especially as an evening drink. Alternatively, you can use in porridges or as a replacement for milk in many dishes. It also works well as a hot chocolate just gently warm up in a pan.
This chocolate cashew milk recipe uses the following ingredients:
- Cashews
- Cacao powder
- Medjool dates
- Water
Recipe Tips
Sterilise the bottles: To ensure your milk stays as fresh as possible, I’d recommend you sterilise your bottles. This is a very simple process. Just wash the bottle and lid well in soapy water and rinse well. Put them both in the oven on a low heat for 30 mins (easy to do whilst your cashews are soaking).
Not a fan of chocolate? If you would prefer plain cashew milk – omit the cacao powder and only use 1-2 dates, otherwise the recipe is the same.
Date substitution: If you don’t have dates then use 2 tbsp of maple syrup instead (or some date syrup).
Cacao substitution: I use cacao powder rather than cocoa powder when I make this nut milk. It is less processed and more chocolatey. However, if you only have cocoa powder, it’s fine to use it. Just taste to see if you need to add more as you blend.
Shake before using! The milk may separate when you leave in the fridge for a while. This is perfectly ok – homemade milks don’t have stabilisers and emulsifiers in them to artificially keep the ingredients from separating – just give it a shake before using.
If you liked this recipe, why not try:
High Protein Gingerbread Smoothie
Chocolate Cashew Milk
Ingredients
- 1 cup cashew nuts (140g)
- 3½ cups water (875ml)
- 4 medjool dates pitted
- 2 tbsp cacao powder
Instructions
- Soak the cashews in boiling water for 25-30 minutes.
- Drain the cashews and add to a blender with the other ingredients. Blend until smooth.
- Transfer to sterilised bottles. Store in the fridge for up to 3-4 days. Shake the bottle before using.
Notes
- To ensure the milk stays as fresh as possible I’d recommend you sterilise your bottles. See the tips above on how to do this.
- If you would prefer plain cashew milk, omit the cacao powder and only use 1-2 dates, otherwise the recipe is the same.
- The milk may separate when you leave in the fridge for a while. This is perfectly ok – just give it a shake before using.
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