Cashew Milk Recipe

This homemade cashew milk recipe will have you swear off store-bought! It's so much creamier, richer, and more affordable, too!
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A glass of homemade cashew milk.
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Tired of going through plant milk like water? Make your own cashew milk at home, and you’ll never run out! Luscious and creamy, you’ll want to pour it all over your cereal, cook and bake with it, mix it into coffee, and simply drink it straight. Richer and creamier than found in a carton, you don’t even need to strain this silky-smooth blend, giving you all the nutrients and fiber otherwise tossed out with the pulp.

Nothing can beat fresh cashew milk, made without any additives, gums, stabilizers, or questionable chemicals. That’s why we love making our own homemade almond milk, condensed milk, and even vegan butter! Taking a DIY approach not only ensures the highest quality dairy-free milk, but also cuts down on wasteful packaging and saves money all at the same time.

If you love making your own plant-based ingredients from scratch, this is a great recipe to try. If you’re as excited as we are, let’s get started!

Why You Must Make This Cashew Milk Recipe

Making your own dairy-free cashew milk is easier than you think! This recipe is not only quick and simple, but it also gives you creamy, delicious milk that’s perfect for everything from smoothies to coffee. You’ll love how fresh and customizable it is!

  • Creamy Texture. Homemade cashew milk has a naturally rich and creamy texture that’s perfect for lattes, smoothies, or just drinking on its own.
  • Simple Ingredients. You only need two basic ingredients—cashews and water. No added sugars or preservatives, just pure, wholesome goodness.
  • Customizable Flavor. You can easily adjust the flavor to your liking. Add a touch of vanilla, a pinch of salt, or a little sweetener to make it just right for you.
  • Cost-Effective. Making cashew milk at home can save you money compared to store-bought versions, especially if you buy cashews in bulk.
  • Eco-Friendly. By making your own cashew milk, you can reduce packaging waste and avoid the plastic or cartons that store-bought versions come in.
A glass of cashew milk.

Key Ingredients and Substitutions

Technically, you only need one single ingredient here: cashews. Beyond plain water, all the rest is optional. Be prepared—making your own dairy-free milk might become a new favorite activity!

Ingredients for cashew milk, with labels.
  • Cashews: Raw, not roasted or toasted cashews have the mildest flavor and are best suited for making non-dairy milk. Either whole or pieces work well.
  • Sugar (optional): Believe it or not, cashews already have a very subtle, natural sweetness, so you may not need any additional sweetener at all. Taste and make changes to your liking. Feel free to use maple syrup or agave nectar instead.
  • Vanilla (optional): A little bit of vanilla extract goes a long way! This is especially recommended if you plan on drinking your cashew milk plain. Other spices that work well in homemade plant-based milks include ground cinnamon, turmeric, or any flavored extract of your choice (coffee might be tasty!)

How To Make Cashew Milk

All it takes is a glance to figure out how this quick-fix recipe comes together. To break it down in greater detail, here’s everything you need to know:

Water being poured into a bowl of cashews.

Step 1: Soak Cashews – Place the raw cashews in a bowl and cover them with about 4 cups of water. Allow the cashews to soak for at least 4 hours, or preferably overnight. Soaking helps to soften the cashews and makes them easier to blend. If you’re in a rush, you can soak them in boiling water for 20 to 30 minutes instead. Rinse the cashews well.

Cashews in a blender.
Cashews and water in a blender.
Cashew milk in a blender.

Step 2: Blend and Sweeten – In a blender, combine the soaked cashews and 4 cups of fresh water. Blend on high speed until the mixture is smooth and creamy. This may take up to 3 minutes. Optionally, add the sweetener of your choice and vanilla extract if you want to sweeten and flavor your cashew milk. Blend again to combine.

Cashew milk being poured into a glass.

Finally, Step 3: Store and Refrigerate – Transfer the cashew milk to a sealed container and refrigerate. Homemade cashew milk typically stays fresh for 3 to 6 days in the refrigerator. Remember to shake well before using since homemade nut milk may naturally separate.

Frequently Asked Questions

How long does cashew milk last in the fridge?

Since homemade cashew milk doesn’t contain preservatives, it has a shorter shelf life compared to store-bought varieties. It’s generally recommended to consume homemade cashew milk within 3 to 5 days when stored in the refrigerator in an airtight bottle.

Can you freeze cashew milk?

Yes, you can freeze homemade cashew milk! Freezing is a great way to extend the shelf life of cashew milk, especially if you’ve made a larger batch than you can consume within a few days. Cashew milk can be kept in the freezer for 3 to 6 months. It’s worth noting that the texture of the milk may change slightly after freezing and thawing. Some separation can occur, but a good shake or stir should help restore its consistency.

What if I don’t have a high-speed blender?

You can still use a regular blender to make cashew milk. Just expect it to take a bit longer, and if you want a super-smooth consistency, you may want to strain it.

A glass of homemade cashew milk.

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Cashew Milk Recipe (3 Mins + No Straining)

Author: Michelle Cehn
5 from 6 votes
Skip the straining! Enjoy silky-smooth cashew milk or cream in a flash with this easy, no-fuss recipe.
A glass of homemade cashew milk.
Prep Time 3 minutes
Total Time 3 minutes
Servings 5 cups

Equipment

  • High Speed Blender

Ingredients

  • 1 cup raw unsalted cashews, soaked at least 4 hours, and drained
  • 4 cups water
  • 1-2 tablespoons sugar, or maple syrup, optional
  • 1 teaspoon vanilla extract, optional
  • pinch of salt, optional

Instructions

  • Place the cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. This softens the cashews and makes them easier to blend.
  • Drain the cashews and rinse under cold water. Add the cashews and water to a high-speed blender. If you want your cashew milk sweetened or flavored, add the maple syrup, vanilla extract, and salt (to enhance the flavor). Blend on high speed for about 1-3 minutes until the mixture is smooth and creamy.
  • Transfer the cashew milk to a sealed container and refrigerate. It will keep for 4-5 days. Shake well before using, as natural separation may occur.

Notes

Enjoy the full-bodied texture of our cashew milk, similar to whole dairy milk. For a lighter option, simply dilute with water.

Nutrition

Calories: 156kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 13mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg
Course — Drinks
Cuisine — American
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5 from 6 votes

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Recipe Rating




7 comments
  1. Andrea White says:

    5 stars
    So creamy and delicious!

  2. 5 stars
    I usually make homemade almond milk, but this will be so fun to try! Plus, I love cashews. Mmmm!

  3. 5 stars
    I LOVE this recipe! Cashew milk is one of my favorite plant milks and I love that with this recipe, I don’t have to constantly throw away milk cartons! Win-win!

  4. 5 stars
    Making your own cashew milk is so easy and creamy delicious.

  5. 5 stars
    I never knew it was so easy to make your own!

  6. 5 stars
    I was honestly shocked that I could make cashew milk without a nut milk bag! I’ve always done the straining process through the nut milk bag but this saves time and worked perfectly!

    • Yes, it’s a total game-changer, and I love how thick and creamy the end result is! So glad you enjoyed it!

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