Homemade cashew milk is one of the easiest plant-based vegan milk alternatives that can be made at home.
Cashew milk is a nondairy milk alternative that has a creamy consistency. You can use this cashew milk recipe to replace dairy milk as there are many health benefits in switching to plant-based milk.
Cashews have healthy fats from monounsaturated and polyunsaturated fatty acids that are associated with a reduced risk of cardiovascular disease.
Cashews are also a good source of magnesium, protein, and iron.
Cashew Milk is easy to make and is simply made from cashews and water. It has a sweet and subtle nut flavor. It can be made creamier depending on the ratio of water to nut. It is one of the easiest nut milk to make at home.
Only 2 simple ingredients are needed to make homemade cashew milk.
- raw cashews
- filtered water
If you prefer your nut milk to be sweetened or vanilla-flavored add-in:
- pitted dates - for an all-natural sweetener
- vanilla extract - for warming vanilla flavor
See the recipe card for quantities.
Here is how to make milk from cashews.
In order to get super creamy milk, make sure to soak the cashews for 2-3 hours or even overnight. Soaking the cashews not only produces creamier milk with less pulp but there are health benefits to soaking cashews before consuming.
Once the cashews have soaked, drain, and rinse the cashews.
In the blender add the cashews, filtered water, and any optional add-ins and blend until smooth and creamy.
Use a nut milk bag to filter out the pulp.
Store in a container with a tight-fitting lid and keep refrigerated.
- Sweetener - using dates to sweeten your milk is a healthy way to add some sweetness, but feel free to use your favorite sweetener of choice, like good-quality maple syrup or agave syrup.
- Flavors - vanilla extract is a classic when it comes to flavoring milk alternatives, get creative and try other add-ins, like ground cinnamon, and cacao powder.
- The Base - milk alternatives can be made from other nuts, seeds, and plants, like almonds, hempseeds, flaxseeds, coconut, oats, and soy.
A good quality high-performance blender is going to achieve the smoothest and creamiest consistency when making plant-based milk. We recommend a Vitamix Blender, they are high quality, and although more money upfront they last for a very long time (mine is over 10 years old!)
A nut milk bag is the best way to strain homemade milk alternatives. They are inexpensive and can be reused. Just handwash or throw in the washing machine with your kitchen towels.
If you are short on time you can get away with soaking the cashews for just 30 minutes, but this can result in more pulp so just make sure to use a nut milk bag to strain out any pulp.
Keep in mind, if the cashews are soaked for too long they will become slimy.
Straining Cashew Milk
Cashews yield very little to almost no pulp, so you could skip straining the milk depending on the use.
If you plan on drinking milk where it will not be masked by any other ingredients, I recommend straining for a smooth consistency. If you are using it for smoothies then straining is not always necessary.
The recipe recommends anywhere from 3-4 cups of water, which will determine the creaminess of the milk. Adjust the water depending on how creamy you would like your milk to be. Less water = creamier and thicker milk.
Storing Cashew Milk
Store in a container or jar with a tight-fitting lid.
Make sure to keep refrigerated and use within 3-5 days or freeze for up to 6 months.
Yes, homemade cashew milk should be refrigerated and can last up to 5 days in the fridge.
No, cashew milk is not the best vegan milk for frothing. If looking for milk to froth try, soy milk, oat milk, or coconut milk.
Yes, cashew milk can be used in baking and cooking too. It can be used in both sweet and savory recipes.
When picking out cashews for making homemade cashew milk it is best to use unsalted, whole, raw cashews.
Soaking cashews for 6 hours or overnight is suggested, this makes cashews more digestible and boosts their nutrition, but if you are short on time cashews can be hot soaked or even soaked for 30 minutes to 2 hours to soften and allow for easier processing.
Cashew Milk Recipe
- nut milk bag
- 1 cup raw cashews
- 3-4 cups filtered water
- 2 pitted dates optional
- 1 tsp vanilla extract optional
- Soak the cashews in water for 2-3 hours or overnight.
- Drain the cashews and rinse well in a strainer.
- Add the cashews, water, and any optional add-ins to the blender and blend until smooth and creamy.
- If you would like to make a sweetened and/or vanilla milk alternative, add: pitted dates (or choice of sweetener) and/or vanilla extract.
- Run the milk through a nut milk bag to filter out the pulp.
- Refrigerate. Use within 3-5 days or freeze for up to 6 months.
- Make sure not to oversoak the cashews or else they will become slimy.
- If you are short on time, you can get by soaking the cashews for just 30 minutes, this may result in more pulp so make sure to strain.
- Cashews yields very little to almost no pulp, so you could skip straining the milk. If you plan on drinking the milk where it will not be masked by any other ingredients, I recommend straining for smooth milk.
- Adjust the water depending on how creamy you would like your milk to be. Less water = creamier and thicker milk.