This Easy Vegan Chocolate Milk has just 4 ingredients (plus water), is quick and creamy and the easiest thing you'll make all week! With a high-speed blender, you can even skip the cashew soak and be sipping this creamy chocolatey bliss in just 5 minutes.
My homemade version is dairy free and sweetened naturally with pure maple syrup. It's perfect straight out of the fridge, blended into milkshakes, or made into hot cocoa and topped with handfuls of vegan marshmallows!
Remember slurping down tall glasses of chocolate milk as a kid? The ones we all made with that famous bunny's syrup in the squeeze bottle? I admit I loved it. But move over bunny, there's a new game in town!
Simply blend up cashews, cocoa powder, maple syrup and vanilla into 20 ounces cold water for a creamy, chocolatey drink that feels like the nostalgic treat we all enjoyed as kids, no dairy required.
Want to try my other chocolatey indulgent treats? Don’t miss my Dark Chocolate Toasted Coconut Cups, they’re rich, bite-sized, and freezer-friendly. These Chocolate Oatmeal Refrigerator Cookies are perfectly chewy and ready fast! And my High Protein Chocolate Waffles are perfect filling breakfast and pack a whopping 21 Grams of protein in each one!
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💗Why you'll love this chocolate milk recipe
Quick & Easy – just 4 main ingredients + water, that’s it.
Creamy & Chocolatey – cashews and cocoa powder blend into silky smooth bliss.
Dairy-Free & Plant-Based – no milk cartons or syrups with mystery ingredients here.
Naturally Sweetened – pure maple syrup keeps it just sweet enough without refined sugar.
Versatile Treat – enjoy cold, blend into milkshakes, or warm it up for hot cocoa with vegan marshmallows.
Kid-Approved Nostalgia – all the fun of the chocolate milk you grew up with, only way better for you.
🥣Equipment You'll Need
High-speed blender – key for getting the cashews completely smooth and creamy.
Measuring cups & spoons – for cocoa powder, maple syrup, and vanilla.
Glass jar or bottle with lid – to store your chocolate milk in the fridge (and for easy shake-and-serve).
🍫Ingredients
- Raw cashews – the secret to creaminess! When blended with water, they create a rich, dairy-free base that tastes silky smooth without needing cream or milk.
- Unsweetened cocoa powder – pure chocolate flavor with no added sugar, so you control the sweetness level. Dutch-process or natural both work—use your favorite.
- Pure maple syrup – adds natural sweetness and a hint of caramel depth (no refined sugar or bunny-bottle syrup required). Adjust to taste depending on how sweet you like it.
- Vanilla extract – rounds out the chocolate flavor and adds a cozy, nostalgic note.
🔄 Variations & Substitutions
Make it into hot cocoa – Warm the blended chocolate milk gently on the stove and top with vegan marshmallows or make it fancy with coconut whipped cream and chocolate shavings!
Boost the flavor – Add a dash of cinnamon, espresso, or even peppermint extract for seasonal spins.
⏲️Advance Prep (Optional)
For the creamiest chocolate milk, soaking the cashews helps them blend extra smooth. A quick 20-minute soak in hot water does the trick, or you can soak them overnight in the fridge if you’re planning ahead. Be sure to drain and rinse before blending with fresh cold water. If you have a high-speed blender, you can skip this step, but I still love the extra creaminess soaking gives.
🥛How To Make Vegan Chocolate Milk
Add to Blender:
Add the drained cashews to a high-speed blender with 20 ounces cold water, cocoa powder, maple syrup, and vanilla.
Blend until smooth:
Blend on high for about 1 minute, or until completely creamy and silky smooth. (My NutriBullet shuts off at the perfect time every time.)
Serve:
Pour into a glass and enjoy right away, or refrigerate for later. Best served ice cold — which is exactly why I always start with cold water.
💭Pro Tip For The Best Vegan Chocolate Milk Results
Soak for creaminess – Even a quick 20-minute soak softens the cashews so they blend ultra smooth. Overnight soaking makes them extra silky.
Drain and rinse – Always discard the soak water and rinse the cashews before blending. This keeps your chocolate milk tasting fresh.
Use cold water – Blending with fresh cold water means you can drink it right away without waiting for it to chill.
Adjust to taste – Want it darker and more chocolatey? Add an extra spoonful of cocoa. Prefer sweeter? Stir in a little more maple syrup.
Shake before serving – If stored in the fridge, give it a quick shake to bring the flavors back together.
🧊 Storage & Meal Prep
Refrigerator – Store your chocolate milk in an airtight jar or bottle in the fridge for 4-5 days. Always give it a good shake before serving, as natural separation will occur.
Freezer – This recipe does not freeze well, so stick to keeping it chilled in the fridge.
👩🏻🍳Meal Prep Tip – Make a double batch and pour into smaller glass jars or individual bottles. They’re perfect for grabbing on the way out the door, lunchbox treats, or a quick sip on the way to work or school.
❓FAQ's
If you have a high speed blender you could get by without soaking if you're pressed for time and need this chocolatey goodness immediately. However, soaking the cashews first will yield a creamier milk and make them easier to blend. Soaking may also aid in digestion, yay!
Yes! This recipe is naturally sweetened with pure maple syrup and doesn’t use any refined sugar. You get rich chocolate flavor without the sugar crash, which makes it great for both kids and adults.
Yes, a thousand times yes! Just warm it up for a few minutes in a small saucepan on the stovetop using low heat and stirring occasionally. Top with some vegan marshmallows and chocolate chips for extra yumminess!
Totally normal! Since this recipe doesn’t use stabilizers or gums like store bought milks, the cocoa can settle as it sits. Just give it a quick shake or stir and it comes right back together.
Easy Vegan Chocolate Milk
- Total Time: 6 minutes
- Yield: About 3 cups 1x
- Diet: Vegan
Description
This quick and creamy plant-based chocolate milk comes together easily with ingredients you likely already have in your pantry. Simply blend up cashews, cocoa powder, maple syrup and vanilla into 20 ounces cold water for a creamy, chocolatey drink that feels like a nostalgic treat!
Ingredients
½ cup raw cashews
3 Tablespoons unsweetened cocoa powder
3 Tablespoons Maple Syrup
1 teaspoon vanilla
20 ounces cold water
Instructions
-
Optional soak:
If you’re not using a high-speed blender, soak the cashews in hot water for 20 minutes to help them blend extra smooth. (If you are using a high-speed blender, you can skip this step.) -
Blend:
Drain and rinse the cashews, then add them to a high-speed blender with 20 ounces cold water, cocoa powder, maple syrup, and vanilla. -
Blend until smooth:
Blend on high for about 1 minute, or until completely creamy and silky smooth. (My NutriBullet shuts off at the perfect time every single time.) -
Serve:
Pour into a glass and enjoy right away, or refrigerate for later. Best served ice cold — which is exactly why I always start with cold water.
Notes
If you have a high speed blender you could get by without soaking. However, soaking the cashews first will yield a creamier milk and make them easier to blend. Soaking may also aid in digestion, yay!
Store in a glass bottle or suitable container for 4-5 days. Shake well before enjoying as natural separation will occur.
For making Hot Cocoa, simply warm up the desired amount for a few minutes in a small saucepan on the stovetop using low heat and stirring occasionally. Top with some vegan marshmallows and chocolate chips for extra yumminess!
- Prep Time: 5 minutes
- Blend Time: 1 minute
- Category: Beverage
- Method: Blender
- Cuisine: American
⭐Did you enjoy this Easy Vegan Chocolate Milk recipe?
If you give this Chocolate Milk a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
Disclaimer: The nutritional information provided for Easy Vegan Chocolate Milk is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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