Easy Cashew Horchata
Creamy Cashew Horchata made with rice, cashews, cinnamon, and orange zest. A refreshing, dairy-free drink that’s smooth, fragrant, and easy to make.
This post may contain affiliate links.
One of my favorite things is a tall glass of homemade sweet horchata, chilled to perfection and lightly sweetened with cinnamon and spice. This Easy Cashew Horchata version swaps traditional almonds for creamy cashews, adding a subtle nutty depth and silky texture that makes every sip irresistible. It’s refreshing, dairy-free, and infused with cozy warm spices, perfect for sipping year-round.
Cashew Horchata is a modern twist on a beloved classic. Using basic ingredients like long grain rice, cinnamon sticks, and a hint of orange zest, this drink is fragrant, smooth, and comforting. Whether you enjoy it over ice on a hot summer day or as a special treat alongside spicy tacos, it’s bound to become a new favorite in your kitchen.
In This Post
Heather’s Notes
- Creamy without dairy: Cashews lend a rich, velvety texture that rivals traditional milk, making this a naturally vegan horchata.
- Fragrant and balanced: Cinnamon sticks, star anise, and orange zest create layers of warmth and citrusy brightness.
- Simple ingredients, big flavor: Just a few pantry staples come together to make an authentic-tasting horchata in your own blender.
- Naturally sweetened: Adjust the sugar to your liking or substitute with honey or agave for a lighter version.
- Make ahead friendly: Perfect for prepping in advance and storing in the fridge for up to a few days, this easy recipe tastes even better as the flavors meld.
Ingredient List
Long Grain White Rice: The base of classic horchata, rice adds body and a subtle grainy flavor that helps thicken the drink. Soaking softens it, allowing the blender to extract the creamy starch.
Cashews: A rich, buttery nut that blends beautifully into a smooth, dairy-free “milk.” Cashews create a luscious mouthfeel that’s lighter than cream but still indulgent.
Water: Used for soaking and blending, filtered water ensures a clean, pure flavor in every sip.
Spices: Cinnamon Sticks & Star Anise: Cinnamon gives the horchata its signature warmth and comfort, while star anise adds a delicate hint of licorice for depth and complexity.
Orange Zest: A touch of zest brightens the flavor and lifts the spices with a subtle citrus aroma that makes this horchata unforgettable.
Sugar: Sweetens and balances the warm spices and nutty base. You can use granulated sugar, but brown sugar, agave, or coconut sugar all work beautifully for different flavor nuances.
Subs & Variations
- Nut-Free Version: Omit the cashews and replace with more rice or use sunflower seeds for a nut-free alternative that still offers creamy texture.
- Extra Creamy: Blend in a few tablespoons of coconut milk or oat milk to enhance the richness.
- Different Spices: Try adding a pinch of ground cardamom or nutmeg for added warmth.
- Flavor Boost: A splash of vanilla extract or a drizzle of honey adds extra depth.
- Iced Latte Twist: Combine with cold brew coffee for a refreshing Cashew Horchata Latte.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Creamy Cashew HOrchata
- Soak the Rice and Cashews: Add the rice to a blender, cover and blend until it becomes powdery. Add to a large bowl, with raw cashews, cinnamon sticks, orange zest and star anise. Add warm water and let soak for at least 6 hours, or overnight, allowing the ingredients to soften and infuse.
- Blend Until Smooth: Remove the cinnamon sticks and star anise, then transfer the rice mixture with the soaking liquid and 2 cups water to a high-speed blender. Blend on high until completely smooth and creamy.
- Strain the Mixture: Pour through a fine mesh strainer with 3 layers of cheesecloth or nut milk bag into a large pitcher, pressing or squeezing gently to extract every bit of liquid. Discard the solids.
- Adjust Sweetness & Chill: Stir in remaining 2 cups water, 2/3 cup sugar, and vanilla extract. Taste and add more sugar or a splash more vanilla extract if desired. Refrigerate until cold, at least 2 hours.
- Serve: Stir before serving (it naturally separates), then pour over ice and garnish with a sprinkle of cinnamon or a twist of orange zest.
Tips for Storing
- Keep refrigerated in a sealed glass jar or pitcher for up to 4 days.
- Shake or stir before serving since natural separation will occur.
- Freeze in ice cube trays for adding to iced coffee or smoothies.
- Avoid heating — this drink is best enjoyed chilled.
- Label with the date so you always know when it was made.
FAQs
Yes, but it will create a slightly nuttier flavor and thicker texture. Soak longer, at least 10 hours, for best results.
No need! Raw, unsalted cashews blend easily and create a smooth consistency once soaked.
You can, but it will make the horchata harder to strain. If using ground cinnamon, start with a small amount and blend thoroughly.
Traditionally it’s served over ice, though you could warm it gently (without boiling) for a cozy winter version.
Reduce the sugar or substitute with agave syrup, maple syrup, or a sugar alternative, to taste.
Cashew Horchata
Ingredients
- ½ cup long grain white rice, I used jasmine, uncooked
- 1 ¼ cups water, warm
- 1 cup cashews, raw & unsalted
- 2 star anise
- 1 cinnamon stick
- 1 tsp orange zest, optional
- 4 cups water
- ⅔ cup sugar, or more to taste
- 1 tsp vanilla extract
Instructions
- Add the rice to a blender, cover and blend until it becomes powdery. Add to a large bowl, with raw cashews, cinnamon sticks, orange zest and star anise. Add warm water and let soak for at least 6 hours, or overnight, allowing the ingredients to soften and infuse.
- Remove the cinnamon sticks and star anise, then transfer the rice mixture with the soaking liquid and 2 cups water to a high-speed blender. Blend on high until completely smooth and creamy.
- Pour through a fine mesh strainer with 3 layers of cheesecloth or nut milk bag into a large pitcher, pressing or squeezing gently to extract every bit of liquid. Discard the solids.
- Stir in remaining 2 cups water, 2/3 cup sugar, and vanilla extract. Taste and add more sugar or a splash more vanilla extract if desired. Refrigerate until cold, at least 2 hours.
- Stir before serving (it naturally separates), then pour over ice and garnish with a sprinkle of cinnamon or a twist of orange zest.
Save this Recipe!
Easily save this recipe to your own recipe collection box and come back to it anytime you want!
Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Can you make horchata using brown rice?
I have never tried it before. I assume you could, but I can’t attest to the taste. Let me know if you do it and how it turns out. ~heather
So good! I love horchata and should give it a try at home.
Yum! Crazy enough, I just tried horchata for the first time the other day at the Farmer’s Market. Now I’m dying to make it. What a great idea to make it with cashews! By the way, I don’t know if you ever get to Winco Foods, but they have the best prices on raw cashew pieces that I’ve ever found. They average around $3/pound in the bulk section. That info is too good not to share. 🙂
I’m looking forward to trying this soon!
that’s great to know! I don’t get to Winco as often as I should. Thanks for the advice! 🙂