How to Make Cashew Milk

4-ingredient homemade cashew milk is super creamy, refreshing, & requires no straining! A delicious, nutritious, versatile, lactose-free, dairy-free, plant-based milk!

If you’re new to making nut milk, this simple cashew milk recipe is the perfect place to begin. Not only is it one of the creamiest dairy-free milk options while still fairly neutral in flavor, but unlike most others, you don’t even have to strain it. Just soak the cashews, drain, and blend for a nutrient-rich, waste-free, plant-based milk! I use the same soak-and-blend method for my vegan eggnog without coconut milk, which gets its creamy body from cashews and silken tofu.

It’s so simple to throw together, easy to flavor, and is healthier and more cost-effective than store-bought options. It’s perfect for sweet and savory uses like being chilled or warm to drink (like in smoothies, vegan milkshakes, tea, and lattes), with cereal, oatmeal, to make pancakes and waffles, in mashed potatoes, stirred into sauces, mixed into bakes, and more. It’s also great in this creamy lemon popsicle recipe.

Why Make Homemade Cashew Milk?

Although in many countries (but certainly not all), there are now plenty of options for purchasing dairy-free milk, there are several reasons to consider making your own.

• Ditch all artificial flavors, colors, gums, stabilizers, and preservatives.
• Be in 100% control of the ingredients and amounts used.
• Save money! Especially if you go through a lot of it.
• Flavor this simple cashew milk recipe in dozens of ways without a hefty price tag.
• Easily adjust the ratio of nuts to water for a lighter or creamier plant-based beverage.
• The process is so quick (after soaking the nuts) and simple. Plus, with a high-speed blender, you don’t even have to strain the cashew milk!

The Ingredients

• Cashews: Use unsalted, raw cashew nuts. For the best price, look at buying cashews from bulk bins.
• Water: You’ll need separate water for soaking then blending the cashews.
• Sweetener: We prefer liquid sweetener, like maple syrup or agave, as it dissolves better into the mixture. Date syrup or paste works well, too. Adjust the amount to taste or even omit it entirely.
• Vanilla extract: Technically optional, but delicious. Use natural vanilla for the best flavor and to avoid an artificial aftertaste.
• Salt: A pinch of salt balances and enhances the overall cashew nut milk flavor.

This time, we’ve made a delicious vanilla cashew milk recipe, but omit the vanilla and sweetener for plain, unsweetened cashew milk.

Flavor Variations

Once you’ve started making cashew milk, you’ll quickly realize how easy it is to make all kinds of delicious flavor variations with very little additional effort or cost, including:

• Cashew chocolate milk: Add 2 tbsp cocoa powder (and optionally a pinch of coffee/espresso powder).
• Berry cashew milk: Add about 2 cups of berries (strawberries, raspberries, etc.).
• Espresso cashew milk: Make the perfect morning pick-me-up by adding a shot or two of espresso (or some instant espresso).
• Spiced cashew milk: E.g., add some pumpkin pie spice or chai spice, to taste. For a simple version, just add a little cinnamon and/or nutmeg for a horchata-style drink.  

You can also make nut-blend milk. One of your favorite options is cashew almond milk, using a 50/50 ratio of cashews and almonds.

How to Make Cashew Milk

• First, add the cashews to a bowl and cover them with several inches of cold water. Leave them to soak overnight (or for at least 8 hours).

Alternatively, for a quick softening, boil the cashews for 5-10 minutes. They won’t be as soft, but it does the trick in a pinch.

• Drain and rinse the cashews well, then transfer them to a high-speed blender along with 4 cups of water, salt, and (if using) vanilla extract and maple syrup.

• Blend the mixture on high for about 2 minutes until it’s creamy and milky.

If you aren’t using a high-speed blender, it’s best to start by blending them with 1-2 cups of water and then adding the rest towards the end. The cashew milk may still be slightly gritty, too. In that case, strain it through a nut milk bag or layers of cheesecloth.

30-Second ‘CHEAT’ CASHEW MILK: In a pinch, we’ve made delicious cashew milk by combining 2 tablespoons of cashew butter (raw, unsalted are best) + 4 cups of water.

Adjusting the cashew-to-water ratio

Depending on how you plan to use it and personal taste, it’s possible to adjust the nut-to-water ratio for different creaminess levels.

1. Regular cashew milk: Use one cup of soaked cashews + 4 cups water for a creamy drink similar to 2% dairy milk.
2. Creamier: 1 cup cashews + 3 cups water for a ‘half and half’ consistency.
3. Lighter: ½-⅓ cup of cashews + 4 cups water for a lighter consistency and milder flavor.

FAQs

Pro Recipe Tips

• Use a high-speed blender: While it’s technically possible to use a lower-powered blender, it will take longer to blend and may not blend as smoothly. That means it’ll require the additional step of straining it.
• To adjust the creaminess: Simply adjust the ratio of nuts to water. Refer to the post above for suggested ratios.
• Blend with fresh water: The cashew-soaking water will contain phytic acid (anti-nutrients) so should be discarded (or used to water plants) and not blended.
• To fortify homemade nut milk: Blend the contents of a supplement capsule into this recipe for cashew milk (like vegan vitamin D, calcium, or B12).

How to Store Homemade Cashew Milk?

Since this homemade cashew milk recipe is entirely stabilizer and preservative-free, it won’t last as long as store-bought options and separates while sitting.

However, when stored in an airtight container, you can store it in the refrigerator for 3-4 days (or the freezer for up to 3 months). Shake it well between each use.

More Fun Vegan Drinks

• Mexican Horchata
• Mexican Hot Chocolate
• Golden milk
• Strawberry Milk Tea