Cashew Coconut Cacao Milk
Gluten-Free · Dairy-Free · Refined Sugar-Free · Vegan
Creamy enough for coffee, simple enough to make at home
There is something particularly satisfying about making nut milk at home. A handful of ingredients go into the blender, and a few minutes later there is something fresh, creamy, and just a little more interesting than what came out of a carton.
This version begins with cashews and unsweetened coconut, with cacao nibs adding a subtle chocolate note. A few dates can make it softly sweet, although I often think the cacao and coconut are lovely enough to stand on their own.
I originally made this as a creamer for morning coffee. Because cashews blend into such a naturally creamy texture, it has enough body to froth beautifully for a latte, but you can also pour it over oatmeal, blend it into a smoothie, or simply drink it cold.
The cacao is present without turning it into chocolate milk. It is earthy, faintly bitter, and especially good alongside the sweetness of coconut and dates.
Kitchen video, making this creamy cashew coconut cacao milk.
What You’ll Need
Makes approximately 3 cups
1 cup raw cashews
½ cup unsweetened shredded or flaked coconut
¼ cup cacao nibs, more or less to taste
2–3 Medjool dates, pitted, optional
½ teaspoon vanilla extract
3 cups filtered water
Pinch of fine sea salt
Pinch of Ceylon cinnamon
A Little Soaking First
If you are planning ahead, soak the cashews overnight and drain and rinse them before using.
If, like me, you sometimes decide you want something without having planned for it the night before, there is an easier way: cover the cashews with very warm water and let them sit for at least 10 minutes. Drain and rinse well.
I also like to let the coconut and dates soften for a few minutes before blending. Once everything is in the blender with the fresh filtered water, simply allow it to sit for another 10 minutes or so. It makes the final milk especially creamy.
Blend Until Creamy
Add the soaked cashews, coconut, cacao nibs, dates if using, vanilla, cinnamon, salt, and filtered water to a high-speed blender.
Begin on low and gradually increase the speed as everything starts to come together.
Blend for about 2–3 minutes, or until the mixture is very smooth and creamy. A high-speed blender may warm the milk slightly as it runs, which is perfectly fine.
If your blender is on the smaller side, begin with less water and add the remaining water once everything has blended smoothly.
Strain — or Don’t
For the smoothest milk, pour the mixture through a nut-milk bag and gently squeeze until most of the liquid has passed through.
If your blender produces an especially smooth texture, you may decide you prefer it unstrained. There is no particular virtue in doing it one way or the other; it really comes down to the texture you enjoy.
Pour into a clean glass jar or bottle and refrigerate. Give it a good shake before using, as homemade nut milks naturally separate.
I’d use it within about 3–4 days.
My Favorite Way to Use It
Warm a little of the cashew-coconut cacao milk and froth it for coffee.
Because it is naturally richer than many homemade nut milks, it gives a latte that lovely creamy top without needing dairy. The cacao nibs add just enough depth that the coffee tastes a little special without becoming dessert.
And if coffee isn't calling, it is equally good chilled.
Sometimes having something homemade waiting in the refrigerator is enough to make an ordinary morning feel a little more considered.
With love,
Leslie
