Cashew Milk
Learn how to make cashew milk and what to do with it, as well as its health properties. Cashew milk is the creamiest and most delicious of dairy-free milks!
Updated by Kathryne Taylor on October 5, 2024
Let’s talk milk. Do you like milk? Milk and I have a tumultuous past. As a kid, I boycotted milk for a solid ten years, during which time my mother fretted about my calcium intake and swore I’d turn into a decrepit, brittle old lady. May the record show that I have not once broken a bone.
These days, I’m still not much of a milk drinker. I like a splash of it in my coffee, but I accidentally stopped drinking coffee two months ago. I can’t say I’m a fan of store-bought milk alternatives, either. Soy milk, rice milk and almond milk all have a funky aftertaste that I can’t abide. Homemade almond milk is pretty good, but straining the pulp from the liquid mixture is more trouble than it’s worth.
Homemade cashew milk, however, is a different story. It’s my one exception. It’s easy to make and it’s absolutely delicious. Cashew milk is the creamiest of homemade nut milks and the most refreshing, in my opinion.
Since the nuts blend entirely into the water, no nuts go to waste in the process. That also means that the cashew milk retains all of the fiber and nutrients present in the cashews. Did I mention that you don’t have to strain the mixture? I’m a fan.
Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein (source).
I’ve made this cashew milk recipe in my old blender and my new fancy pants blender (courtesy of Blendtec). Both blenders produced creamy milk that didn’t require straining, so don’t worry if you don’t have a fancy pants blender. Soaking the cashews first helps them break down in the blender, too. Generally, soaking nuts before consuming them helps release beneficial enzymes. I’m not sure that’s true for cashew milk, though, because even “raw” cashews have already been through two roasting processes to remove their inner and outer shells. “Raw” cashew milk/cream/cheese may be a misnomer.
A cold glass of cashew milk is super refreshing on a hot day. Add cinnamon and it reminds me of horchata. Mix some into Assam or black tea with spices for a riff on Chai tea. It would be great with muesli or cereal for breakfast. Apparently you can even make ice cream with cashew milk, though I admit I’m skeptical. Have you tried it?
Watch How to Make Cashew Milk
Please let me know how your cashew milk turns out in the comments! If you’re looking for more homemade milk alternatives, check don’t miss my pecan milk and oat milk.
Cashew Milk
Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.
Ingredients
- 1 cup raw cashews
- 4 cups water, divided*
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
Instructions
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
Notes
*Water ratio: The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.
Make it vegan: Use maple syrup or agave nectar, not honey.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
My first attempt at making nut milk after being fed up with all the crap and ingredients you can’t pronounce in grocery store almond milk. This was AMAZING. I cannot stop drinking it. My only comment is that I didn’t need the extra two cups of water – it was the perfect consistency with just the first two cups. Thanks so much for this recipe.
Thank you, Jen! I’m so glad you loved the cashew milk. Yours sounds super creamy!
Can you freeze the cashew milk if you can’t use it all at once?
I have made this cashew milk recipe regularly and love the flavor and texture. Last time I made it I put a couple of tablespoons of chia seeds to soak in filtered water while the nuts were soaking in their separate container. Blended the chia seeds with the cashews using 5.5 cups of water. The seeds blended nicely with a tiny bit of residue that did not go through a very fine sieve. Added a nice touch to the milk.
Great recipe. I don’t like cow milk at all haven’t for almost 30+ years. I used to think strainI got the almonds was a waste, especially with cheese cloth. I use a 15″ square of muslin now inside a fine strainer. So much easier.
The plus side of this is I get to retain the almond pulp. I lay it out and dehydrate it for use as almond flour. Look at the prices they charge for that. I both skin them and leave the skins on, depending on my mood. I use them to replacement reduce flower in recipes and have started experimenting with using them in tempura style batters.
Just an idea for those that strive for less kitchen waste.
But the way it makes an amazing gluten free pie crust savory or sweet.
Thank you, Kate, for an amazingly delicious recipe! As much as I love almond milk, I feel that this is a much superior nut milk recipe because, as you noted, nothing goes to waste and you don’t have the added step of straining the pulp like you do with almonds.
There was an earlier question about the best source for cashews. I would refer anyone interested to Braga Farms in California (http://www.buyorganicnuts.com/). I have purchased raw organic almonds and cashews from these folks many times and have never been disappointed. I have no inside relationship with this company – simply amazing product and superior customer service – they are truly great to do business with. Check them out!
So happy to have discovered your blog recently. Can’t wait to make the cashew milk! I used to make almond milk, but hated the straining process and the waste of good almond solids. In the end, I decided that it made more sense to just eat the almonds instead of making them into milk. So I am thrilled to have found your no-straining, no-waste cashew milk recipe.
Thank you, Susan! I’m glad you found my blog, too. I agree, almond milk is just too much of a hassle. Cashew milk, though. :)
I found your recipe when I googled “cashew milk” over the weekend. You sold me when you said there’s no straining involved. I soaked the raw cashews for 4 hours and after following your instructions using my Vitamix I had smooth, creamy homemade cashew milk! I’m trying to cut calories so I added an extra cup of water at the end, and it was still plenty rich. This recipe is super simple and delicious. Thanks for sharing it!
Thanks, Stephanie! Glad you found my recipe!
Hi Jamah, thanks for the note. I’m sorry, but I don’t allow my recipes to be reproduced elsewhere, unless you made at least three substantial changes to it. Thank you.
No problem Kate! I understand completely, and have removed your information. I did make quite a few changes to the recipe, and added more options. Although there are only so many ingredients you can use for cashew milk. :) It would seem that every recipe online copies each other, I have found 6 more identical ones. Thanks for the response and have a great weekend!
Thanks, Jamah!
This isn’t pinning to pinterest correctly. It has the picture of the cashew milk, but then the header says “Baby Spinach Frittata with Sweet Potato Hash Crust – 45 mins to make, serves 4-6” and then the recipe info on the pin is the recipe for the Frittata.
Can you presoak the cashews ahead of time then store them in the frig for a few days?
Hmm, good question. I’d be a little concerned about bacteria growing on them, but cashew milk lasts for a few days in the fridge, so maybe it would be fine.
I often soak nuts for multiple days. When I do that, I usually try to change the water here and there.
I boil mine to speed up the process when I have nothing on hand / presoaked
Yum!! I made this extra creamy with only 3 cups of water then sweetened it with a couple of dates. It turned out amazing.
I was just going to ask if this could be sweetened with dates. Thank you!
It was so easy to make and so delicious. I have been wanting to get away from store-bought alternative milks, for over 3 years. Thanks for posting the recipe!
Great recipe – thanks! Cashew ice cream is delicious by the way – try the Soydelicious brand
Hi … a question … why not soak the cashews in 4 cups of water in the refrigerator overnight and then just add that mixture to the blender in the morning? Thanks for any feedback on that!
Hi Keith, that’s a good question. I’d be slightly concerned about bacteria or introducing off flavors to the milk, but you could certainly try it. I have a Vitamix and never soak my cashews!
We have enzymes in our gut that helps us break-down food. Nuts and seeds have enzyme inhibitors that try to slow-down that process. This is why eating nuts and seeds can be difficult on our digestion (although not always noticeable). Soaking the nuts releases the enzyme inhibitors, so it’s important to discard the water the nuts were soaked in. After this, rinsing the nuts with fresh water is a good idea, as well, before finally adding the water to blend the nuts with.
I love this recipe! Soaking cashews and rinsing them well definitely improves their ease digestively. Cashew milk is the creamiest nut milk I have tasted, with a subtle sweetness. Ranch dressing turns out so creamy and delicious. Also, it is great in coffee.
How do you make ranch dressing? Do you mind sharing?
hi kate. i’ve made almond and cashew milk and next on my list is pecan milk. i recently bought a new vitamix blender–i had the old model with the metal container, and while i love the blender i seriously dislike the container. it’s sides aren’t flat like the blendtec, and scraping food out is frustrating. i almost bought the blendtec because of it’s flat sided container, but i went with the vitamix because it was familiar. my question to you is, which blender do you like better, your blendtec or vitamix?
Hi Dawn! I’m sorry to hear you aren’t wild about your new Vitamix. My favorite is a Vitamix with one of those taller, more narrow containers. The wide, fat containers that are designed to fit under cabinets drive me crazy because I’m just cooking for one, and I can’t make small quantities in them. I don’t recall noticing that one brand of containers is easier to clean than the other. Do you have one of those Vitamix spatulas? That might help.
Use a bottle brush to clean your vitamix. I use one from OXO good grips, and it works great.
This looks really good! I’m not really a big nut fan but cashews are an exception. Mainly commenting to say I’ve tried cashew milk ice cream. There’s this place in LA that serves a variety of flavors as part of their vegan line. I tried the mint chocolate chip version and it was real creamy and I think had fresh mint in it because it tasted fresher and more refreshing than the regular version. :D
Hi, Thank you for your great cashew nut milk recipe. It looks easy to prepare, I will surely try it soon. Before I start to make it, just a simple question: all ingrediennts seems raw, am i suppose to to heat the cashew nut milk to turn it cooked before i drink it? Look forward to your reply! Thanks again
Great recipe, thank you!
You’re welcome, Erica. :)
Hey there,I was wondering in how much water should I soak 1cup of cashews? Thanks for reply :)
Hi, Kamila. As long as the cashews are fully immersed, you’re good–you drain that water anyway. Good luck!
Have you tried it with 3 cups of water? :)
Which Dairy-free do you like the most?
Right now, I’m really hooked on Pecan Milk! I love it in my coffee. And yes, I found three cups of water to be a bit too thick for my tastes. But feel free to adjust!
Loved this recipe! I’ve never made a milk before and as always, it is lovely. Looking forward to having it in the chia seed pudding!
Thanks, Anna! Let me know how it goes.
This recipe is fantastic! I didn’t use as much of the sweetener as was suggested, but that didn’t detract from the taste. Thanks!
Great! Sounds like an extra-healthy version.
yes, you *can* make ice cream using cashews. Here in the UK we have a fantastic brand of organic dairy free ice cream called ‘Booja Booja’. They have quite a few tempting varieties but the vanilla version (which is yummy!) is just made with agave syrup, cashew nuts and vanilla extract. It’s sooo smooth and creamy – everyone that’s tasted it falls in love with it :)
I’m jealous, Jenni! That sounds so delicious. I hope it makes its way over to the States!
Is it normal that it divides and tastes kind of savoury after only one day?
It will naturally separate over time and needs to be stirred or shaken to recombine. I’m not sure about the savory component, but sometimes flavors shift—you might add a bit more sweetener to leftovers. It’ll keep for several days, but definitely use your best judgment!
You say: “Generally, soaking nuts before consuming them helps release beneficial enzymes. I’m not sure that’s true for cashew milk”, but your recipe still says to soak the cashews. I presume soaking is optional?
Yes, it is! I have a mega-powerful Vitamix, so I don’t usually need to soak any nuts before pulverizing them. But, if you have a less powerful machine, you may want to soak them beforehand to soften them up.
If you add gelatin to this milk then you get a riff off of (say that 3x fast!) soy milk pudding, a traditional summer snack from China/ Taiwan. This recipe was delicious and super simple, thanks for sharing!
Thanks for the tip, Amanda!
Does 2mins on high in a Vitamix make it hot (and spoil quickly)? I haven’t like the texture when trying to make cashew milk in the past. I strain my almond milk cashew milk just clogs the but milk bag. Couldn’t strain it if you wanted to!
It didn’t warm it up for me, Kathleen! You could always stick the pitcher in the fridge or freezer for a bit before mixing this up just in case. That should keep things cool.
I was just wondering how many calories per cup is in this recipe? It seems that you used a lot of cashews which would make it higher in calories then the store bought…?
I’m working on adding in nutrition facts, but it’s a long process and needs to be done manually for every recipe. In the meantime, here’s a nutrition calculator that might come in handy. Keep in mind: store-bought plant-based milks can be very watered-down and contain additives to make it thicker. They also generally strain the milk, which I don’t do here, so this recipe includes lots more natural fiber and plant-based nutrition.
Just made this, but unsweetened and no vanilla or cinnamon…..thank you very much for this easy delicious recipe. This will be my go to milk now.
Great! Thanks, Margaret.
Wow, so delicious. Made it and just drank all of it at the same time :-)
Awesome to hear that, Mariana! I love this cashew milk, too.
Oh my gosh I just made this and it turned out so well! I opted out of using any sweetener, but my Vitamix just blended it right up. So smooth and creamy!
Thank you, this turned out better than any nut milk (or regular milk) I ever purchased. I will never purchase another carton. Works very well for baking too.
Great! Happy to hear that, Isa.
Love this!!! So easy and creamy! What is the serving size for this nutrition info?
The recipe yields 5 cups and the serving total for the recipe is 4 servings, so just over a cup equals one serving.
Thank you so much!! Just finished making my second batch
Tried this in the morning, so refreshing. I think it works out at roughly a similar price to buying cashew milk in store (at least here in the UK) but the quality and taste is so much better! Thanks for this. :)
I’m glad you enjoyed it! There is just something about homemade cashew milk. Thanks for the review!
Thank you for sharing this recipe! I do have a question, the rest of my family commented on the “chalky” texture, does this mean I just need to blend longer, or should I strain through my nut bag?
You could blend it a little longer, if there are any chunks. But, do try to strain through a fine mesh strainer or cheese cloth. Hope this helps!
Thank you!
So, this milk recipe is definitely a game changer! I had made this years ago, and hand had such a fond memory of it, but no time. Years later, hubs and I have a daughter, and though she isn’t gassy or any negative thing like that, she gets avery serious runny nose, and she coughs.
Anyway, now she we can all enjoy DELICIOUSLY tasting milk without the othet concerns! Made some for my sister and her kids too. She LOVED it!
Now, I’m looking forward to the cashew mill ice-cream!! Thank you!
Creamy, delicious and easier to make than almond milk. Loved it.
Thanks for your review, Brooke! So happy you enjoyed it.
Hi Kate! I love your blog. I have never tried cashew milk before but made it today with your recipe and it turned out creamy and lovely. I did as another reader did and just added a bit of maple syrup and used 3c water. Turned out creamy with a hint of cashew-ness. Great non-dairy alternative!
Thank you, Robin! Sounds delicious. I appreciate you sharing.
Does anyone know where in the world to buy online,organic cashews that the country of origin is not possibly Vietnam? I’m not keen on buying cashews from a country we spread Agent Orange everywhere. I can find some that say multiple countries of origin, but all include Vietnam. I may be overly concerned, but oh well, that’s me! Thanks!
I found some not from Vietnam at Macaw!foods.com. Yay! This milk is great and I’m so glad I don’t have to strain the pulp. Yum.
Hi Lisa! You know, I never thought about that. I found some cashews online at nuts.com and it says they’re from Brazil: https://nuts.com/nuts/cashews/organic-pieces.html Hope that helps!
Thank you Kate. I got those from Macaw! Foods. They are great. I buy stuff from nuts
.com all the time. Guess I only looked at the whole ones. Good to know that’s a source now and prices are probably cheaper!! :)
Pieces, not prices can’t type.
I would pay one thousand dollars to have you on video explaining to a Vietnamese cashew farmer why you refuse to buy their produce.
I have my nuts soaking and am getting ready to make this today. As I was preparing I remembered the wild orange essential oil in my cupboard. Any comments from anyone….. have you tried it and do the chia seeds still plump up using essential oils?
Beth
I haven’t but let me know! Thanks for sharing, Beth.
Thanks for sharing! I will definitely make it. Just FYI cashews don’t have any fiber in them .
You’re welcome!
As a vegan of 21 years, I really appreciate this recipe! My kids & I just made some & it is delicious!! Thank you so much for posting it & the fact that you don’t have to strain it…I bought organic cotton straining bags last year, but never made any nut milk because it seemed like too much trouble. But your recipe worked perfectly in the NutriBullet, totally smooth & creamy, not a piece left unblended. :)
I’m glad to hear that, Jessica! Thanks for your comment and review.
Oh my I must tell you how lovely, delicious and easy is to make this cashew milk. Next time I’m thinking to add some cacao The best thing is that you don’t have to strain it! Thank you
Thank you, Gabriela!
Finally made your cashew milk . It is AMAAAAZING ! I might drink the whole thing by end of day ❤️❤️❤️❤️❤️
Lovely! Thanks for the comment and review, Carol. I appreciate the review!
I found this recipe when I got interested in how to enjoy milk without all the plastic packaging. I buy organic cashews from my local packaging free store and I LOVE that I can make up as much or as little of this milk as I’ll need for the week. It’s so delicious and super easy to make – I’m 100% hooked :D
I’m happy to hear you are hooked, Laurianne! Thanks so much for your review.
Adore this recipe! I leave out the sweetener when I’m using cashew milk in savory recipes like Indian dishes.
Thanks for sharing, Beth! I appreciate the review.
This milk is awesome and is fabulous at making one of my favourite drinks which is mocha, amazing on my cereal and fabulous at making porridge.
Sounds great! Thank you, Alicia.
I just made the cashew milk , and it is delicious! Thank you so much for sharing!
Thank you for trying it, Karen! I appreciate the review.
OMG I tried this recipe for the first time today and it was absolutely amazing. Although it’s a tad expensive for raw cashews, it sure beats the store bought stuff hands down. Think I’ll continue to make my own from now on. Will even be good for our boat travels as I can make as much or as little as I want. Thanx again, Cookie and Kate for the great recipe.
Janet
Thanks for trying it! I agree, so much better than store-bought!