If you're a fan of creamy vegan drinks with warm spice notes and a touch of natural sweetness, you're going to fall head over heels for this cashew-based horchata with a hint of cardamom. This isn't your typical rice-and-cinnamon horchata; it’s a fresh take that swaps in soaked cashews for a luxuriously creamy base, making it perfect for those who love healthy horchata options or are seeking a horchata recipe dairy free. The gentle aroma of cardamom adds an unexpected depth, making each sip feel indulgent and grounding all at once. Whether you're sipping it solo over ice, blending it into a chai smoothie, or using it as a base for a horchata cocktail, this drink delivers both flavor and flair. Plus, it's stunning enough to nail that horchata aesthetic every time.
Cashew-Based Horchata with a Hint of Cardamom
Prep Time 10 minutes mins
Soaking Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Beverage
Cuisine Mexican
Servings 4 cups (approx. 2–3 servings depending on portion size)
High-speed blender Crucial for breaking down the cashews until ultra-smooth. A regular blender can work too, but may leave some grit.
Nut milk bag or fine mesh strainer This helps you achieve a smooth, clean texture. A clean dish towel or cheesecloth can also work in a pinch.
Large bowl or pitcher For mixing and storing the finished drink.
Measuring cups and spoons To keep your ratios just right.
Glass jars or bottles For storing the horchata in the fridge (helps keep it fresh and makes pouring easy).
- 1 cup raw cashews soaked overnight or for at least 4 hours
- 4 cups filtered water divided
- 2 –3 tablespoons maple syrup or agave nectar to taste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom freshly ground, if possible, for better aroma
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Optional: 1/4 cup cooked white rice (for a more traditional texture)
Step 1: Soak the Cashews
Place 1 cup of raw cashews in a bowl and cover with enough water to submerge. Soak for at least 4 hours or overnight for the creamiest result. If you're in a hurry, a 30-minute soak in boiling water can work, but the texture won't be as smooth.
Step 2: Drain and Rinse
Once soaked, drain and rinse the cashews thoroughly. This removes excess enzyme inhibitors and ensures a cleaner, less bitter taste in your final drink.
Step 3: Blend It Up
Add the soaked cashews and 2 cups of filtered water to a high-speed blender. Blend on high for 1–2 minutes until completely smooth. If you’re using a standard blender, blend a little longer to break everything down.
Step 4: Strain for Smoothness
Pour the blended cashew mixture through a nut milk bag or fine mesh sieve into a large bowl or pitcher. Squeeze out as much liquid as possible. Discard or compost the pulp, or save it to mix into smoothies, oatmeal, or vegan baked goods.
Step 5: Add Flavor and More Water
Rinse out your blender and pour the strained cashew milk back in. Add the remaining 2 cups of filtered water, maple syrup, cinnamon, cardamom, vanilla extract, and sea salt. If you're aiming for a more authentic horchata recipe texture, add the optional 1/4 cup of cooked white rice here. Blend again until fully combined.
Step 6: Chill and Serve
Transfer to a sealed jar or bottle and refrigerate for at least 1 hour. Serve over ice with a sprinkle of cinnamon on top for that signature horchata aesthetic. You can also blend it with ice to make a frothy vegan milkshake version.
Pairings
This vegan horchata recipe pairs beautifully with a wide variety of dishes—both savory and sweet.
- Vegan tamales – The creamy, slightly spiced flavor of this horchata cuts through the richness of masa and pairs perfectly with the savory fillings in vegan tamales.
- Spicy foods – Think vegan refried beans and rice burritos or tacos with chipotle seasoning. The cashew milk base helps cool the palate.
- Churros or cinnamon pastries – Dip or sip alongside for a dreamy dessert experience.
- Brunch fare – Serve this alongside a plant-based brunch of tofu scramble, avocado toast, and fruit salad for a sophisticated but laid-back spread.
- Cocktail hour – Mix with rum or coffee liqueur for a smooth, sultry horchata cocktail.
For a cozy twist, warm it up and turn it into a horchata latte recipe by adding a shot of espresso or strong brewed coffee. It’s a game-changer for dairy-free latte lovers.
FAQs
1. Can I use other nuts instead of cashews?
Yes, almonds or macadamia nuts work well, though the result won’t be quite as creamy. Cashews have a natural buttery texture that’s ideal for vegan horchata ingredients.
2. Is this horchata suitable for people with nut allergies?
This particular recipe isn’t, but you can swap the cashews with cooked rice and a small amount of oats for a nut-free and still delicious dairy free horchata recipe.
3. Can I use pre-made nut milk instead of soaking cashews?
You can, but the flavor and richness won’t be the same. Homemade horchata from whole cashews yields a much more satisfying texture and a cleaner taste.
4. What’s the best sweetener to use for healthy horchata?
Maple syrup and agave nectar are great for a refined sugar-free option. You can also try dates or coconut sugar for more earthy undertones. Avoid artificial sweeteners—they throw off the delicate spice balance.
5. How long does this horchata last in the fridge?
Stored in a sealed container, this dairy free horchata will stay fresh for about 3–4 days. Shake well before serving, as natural separation is normal.
