5 Minute Nut Milk (Vegan, GF)
Updated: May 21
Disclosure: This post may contain affiliate links
It’s 3AM and the cereal craving hits. You grab your favorite box of cereal, pour it in a bowl, and top it off with...wait a second, where’s the carton of your favorite non-dairy milk beverage? In the trash because you used it up with your breakfast?! The horror!
Don’t despair! 5 Minute Cashew Milk is here! It’s creamier and richer than any of the gum-laden, overpriced, boxed nut milks you’ll find in stores. On top of that, there’s no nut milk bag or straining involved. All you need is a blender, water, and a secret weapon: cashew butter.
All you have to do is take a few heaping tablespoons of nut butter and throw it in the blender with water. Blend on high, and in a few minutes, you’ll be able to dive into your bowl of cereal. There’ll be enough leftover for the week so you will always be ready to answer the call whenever the late night munchies cravings hit.
This cheaper alternative to store bought nut milk is also completely customizable. I like adding some coconut sugar or a date to sweeten it a bit, but feel free to omit it. Adding a few scoops of collagen helps to boost the protein and frothiness of the milk, but if your vegan or vegetarian you can simply leave it out as well. Add flavorings like vanilla extract or cocoa powder. You can also use any nut or seed butter you like here. Peanut butter is a cheaper option (and tastes AMAZING with chocolate cereal). You could also use sunflower seed butter to make this allergen friendly.
A batch usually lasts about 5-6 days in the fridge. Since this homemade nut milk is not filled with artificial ingredients that you can’t pronounce, it will separate. All you have to do though, is give it a good shake and pour to reincorporate everything.
As long as you have a jar or nut butter on hand, your cereal will never be dry and lonely again.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 4-5 servings
690 ml - Filtered Water
64 g - Cashew Butter - Sub nut or seed butter of choice
15 g - Coconut Sugar - Optional, sub sweetener of choice
20 g - Collagen Powder - Optional
Add all ingredients to a blender. Blend on high until smooth and frothy.
Pour into a airtight jar and store in the fridge for up to 5 days.
Add to cereal or use wherever you would usually use milk or non-dairy milk.
As this nut milk does not contain gums, separation will naturally occur. Just shake it well before serving to re-incorporate ingredients.
Pour your milk over this High-Protein Peanut Butter Cornflake Crunch Granola for an easy, tasty breakfast.