Keto-Friendly Unsweetened Cashew Milk Recipe: Creamy, Delicious, and Easy

When it comes to keto, every drop counts—literally. The carbs in your drinks can sneak up on you, and suddenly, your “safe zone” is gone. That’s where unsweetened cashew milk steps in: it’s smooth, low-carb, and ridiculously versatile. Whether you’re pouring it in coffee, using it for smoothies, or adding it to keto recipes, this is your ultimate low-carb hero. Let’s dive into making it from scratch so you know exactly what’s going into your glass.

Why Cashew Milk is Perfect for Keto

Before we start blending away, let’s talk about why cashew milk is such a favorite in the keto world. Unlike almond milk, cashew milk tends to have a naturally creamier texture. That’s thanks to the higher fat content of cashews, which, bonus points, makes it feel indulgent without actually messing up your carb count. Plus, when you make it at home, you can skip the weird thickeners and unnecessary additives.

• Carbs? Hardly any. Unsweetened cashew milk usually clocks in at 1-2 grams of carbs per cup, depending on how concentrated you make it.
• Fats to fuel your day. Cashews bring a nice bit of fat to the table, which is exactly what your keto diet thrives on.
• No guilt, no bloat. It’s dairy-free, so if your stomach doesn’t love lactose, you’re safe here.

What You’ll Need to Make Homemade Unsweetened Cashew Milk

This isn’t one of those recipes that requires specialty ingredients or expensive equipment. In fact, you probably already have most of these things at home.

Ingredients:

• 1 cup raw cashews (soaked overnight)
• 4 cups filtered water (more or less depending on how creamy you want it)
• Pinch of salt
• Optional: 1 teaspoon vanilla extract or a couple of drops of liquid stevia if you want a slightly sweet twist without sugar.

Equipment:

• Blender (a high-speed blender is ideal)
• Nut milk bag, fine mesh strainer, or even a clean kitchen towel
• Large bowl or pitcher
• Airtight container for storage

How to Make Unsweetened Cashew Milk: Step-by-Step

Homemade cashew milk sounds fancy, but don’t be fooled. It’s easy. Follow these steps, and you’ll have a creamy, keto-friendly batch in no time.

Step 1: Soak the Cashews

Soaking the cashews is non-negotiable. Raw cashews can be a little tough, and soaking them softens them up so your blender doesn’t have to work overtime. Here’s what to do:

1. Place 1 cup of raw cashews in a bowl.
2. Cover them with water (not the 4 cups you’re using for the milk—this is just for soaking).
3. Let them sit for at least 8 hours or overnight. If you’re in a hurry, you can use hot water and soak for about 2 hours, but longer is better.

Step 2: Rinse and Drain

After the cashews have soaked, drain the water and give them a good rinse. This washes away any leftover starches, making the milk smoother and easier to digest.

Step 3: Blend It Up

This is where the magic happens:

1. Toss your soaked cashews into the blender.
2. Add 4 cups of filtered water. (Tip: Start with 3 cups if you want thicker milk and adjust from there.)
3. Add a pinch of salt. This brings out the natural flavors and keeps the milk from tasting flat.
4. If you’re using vanilla extract or stevia, now’s the time to add it.
5. Blend on high for about 2-3 minutes. The goal is to break everything down until it’s completely smooth.

Step 4: Strain (or Don’t)

Here’s the cool thing about cashew milk—it’s not like almond milk, where straining is mandatory. Cashews blend so smoothly that you can skip this step if you don’t mind a little extra thickness.

If you prefer a silky-smooth texture:

• Pour the blended mixture through a nut milk bag, fine mesh strainer, or kitchen towel into a large bowl.
• Squeeze or press to extract every last drop.

The leftover pulp is minimal but can be saved for other recipes (more on that later).

Step 5: Store and Chill

Transfer your cashew milk to an airtight container, like a mason jar or a glass bottle, and pop it in the fridge. It’ll stay fresh for about 3-4 days. Shake it up before each use, as natural separation happens.

How to Use Keto Cashew Milk

Now that you’ve got your homemade unsweetened cashew milk, the possibilities are endless. Here are a few ideas to get you started:

1. Coffee and Lattes

Skip the store-bought creamers loaded with hidden sugars. Cashew milk’s creaminess makes it an excellent dairy-free creamer. Warm it up, froth it, or just pour it straight into your cup.

2. Smoothies

Cashew milk adds richness to keto smoothies without overpowering the flavor. Pair it with ingredients like avocado, spinach, and a few frozen berries for a low-carb nutrient boost.

3. Soups and Sauces

Need a dairy-free alternative for cream-based soups or sauces? Cashew milk has your back. It thickens nicely and adds a subtle nuttiness without being overpowering.

4. Baking

Use cashew milk as a 1:1 swap for regular milk in most keto baking recipes. It works particularly well in pancakes, muffins, and bread.

Pro Tips for Perfect Cashew Milk

1. Adjust the Creaminess

Like your milk extra thick? Use less water. Want it lighter? Add a splash more. You’re in control here.

2. Add Flavor Without Carbs

For a more versatile milk, stick to unsweetened. But if you want to switch things up, try adding cinnamon, nutmeg, or a tiny bit of cocoa powder. Just make sure they’re keto-friendly.

3. Save the Pulp

That leftover cashew pulp doesn’t have to go to waste. Mix it with almond flour, a little sweetener, and a dash of vanilla to make keto-friendly cookies. Or dry it out in the oven and use it as a topping for yogurt or chia pudding.

4. Experiment with Ratios

The 1:4 cashew-to-water ratio is a good starting point, but you can tweak it. A 1:3 ratio makes for a thicker, creamier milk that’s perfect for coffee or pouring over keto granola.

Is Store-Bought Cashew Milk Okay?

If you’re in a rush or not in the mood to make your own, you can absolutely grab unsweetened cashew milk from the store. Just keep an eye on the labels. Some brands sneak in sugar or thickeners like carrageenan, which aren’t keto-friendly. Look for options with minimal ingredients—ideally just cashews, water, and salt.

Why Homemade is Worth It

Making your own cashew milk does take a little time, but it’s worth it for a few reasons:

• You know exactly what’s in it.
• No hidden sugars, preservatives, or weird thickeners.
• It’s fresher and tastes better.

Plus, it’s just fun. There’s something satisfying about whipping up your own keto staples from scratch.

Quick Comparison: Cashew Milk vs. Almond Milk

You might be wondering: why cashews instead of almonds? Here’s how they stack up:

Cashew Milk	Almond Milk
Creamier texture	Lighter, thinner texture
Naturally slightly sweet	More neutral in flavor
Blends smoother, no pulp	Often requires straining

Both are great for keto, but cashew milk takes the edge when it comes to creaminess and ease of making at home.

Conclusion: Your Keto Milk Game Just Got Stronger

Unsweetened cashew milk isn’t just a keto-friendly milk substitute—it’s a game-changer. Whether you’re sipping it straight, using it as a coffee creamer, or adding it to recipes, it fits right into your low-carb lifestyle. And since it’s so easy to make, there’s really no excuse not to give it a shot.

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