Vegan Cashew Milk Chai

Warm, spiced, and made with homemade cashew milk that comes together in under 10 minutes — no straining required.

Rainy days have a way of asking for something warm in your hands.

And nothing answers that call better than chai — not just any chai, but a proper, spiced, creamy cup made with homemade cashew milk that you didn't have to strain, didn't have to fuss over, and took less than 10 minutes from scratch.

Cashews are one of my favourite things to turn into milk because they have very little fibre, which means no straining needed. Just soak, blend, and go. The result is a buttery, naturally rich milk that makes chai taste like something truly special.

This recipe is also a little nod to the age-old tradition where tea isn't just a beverage, but a moment of pause, connection, and warmth. I love that about chai.

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This recipe is:

• Vegan & dairy free

• Gluten free

• WFPB

• Ready in under 10 minutes

• No straining needed

  
  

Why This Recipe Works

• Cashews = low fibre, no straining, naturally buttery and creamy

• Cardamom = warmth and subtle sweetness

• Jaggery = natural sweetness with depth that refined sugar can't match

• Chai patti = the soul of the whole cup so steep it properly

  
  

How to Make ashew Milk Chai (Overview)

1. Make the Cashew Milk

Soak cashews in hot water for 5 minutes, drain, then blend with cardamom, salt, water, and optional jaggery until smooth.

2. Brew the Chai

Boil water, steep chai patti for a few minutes, strain, and stir in your fresh cashew milk.

Tips for Best Results

• Use boiling hot water to soak the cashews — it softens them faster

• Blend on high for at least 60 seconds for the creamiest milk

• Steep chai patti with the lid on to trap the flavour

Vegan Cashew Milk Chai

Prep Time: 5 minutes   Cook Time: 5 minutes   Total Time: 10 minutes   Servings: 1–2 cups

Homemade Cashew Milk

4 tbsp cashews

1/4 tsp cardamom powder

1/4 tsp salt

600 ml water

1 tbsp jaggery (optional)

For the Chai

1 cup water

1 tsp chai patti (tea leaves)

Instructions

1. Soak cashews in boiling hot water. Cover and let sit for 5 minutes.

2. Drain and blend with cardamom, salt, 600ml water, and jaggery until smooth.

3. Boil 1 cup of water, add chai patti, cover and steep for a few minutes.

4. Strain the tea into your cup.

5. Stir in a splash of fresh cashew milk.

6. Sip and soak up the cozy vibes.

   
   

Notes

• Cashew milk keeps in the fridge for up to 3 days — shake before using

• No jaggery? Any natural sweetener works