Cashew Milk Recipe

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 vitamins, minerals, 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 I love making my 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.

Ingredients and Substitutions

Technically, you only need one single ingredient here: Cashews. Beyond plain water, all the rest is optional.

• 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 or maple syrup (optional): Believe it or not, cashews already have a very subtle, natural sweetness, so you may not need any additional sweetener at all.
• 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.

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:

1. Begin by placing 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.
2. After soaking, drain and rinse the cashews thoroughly.
3. 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.
4. Optionally, add the sweetener of your choice and vanilla extract if you want to sweeten and flavor your cashew milk. Blend to combine.
5. Transfer the cashew milk to a sealed container and refrigerate. Homemade cashew milk typically stays fresh for 3 to 6 days in the refrigerator.
6. Shake well before using. Since homemade nut milk may naturally separate, give it a good shake before using to ensure a consistent texture.

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Cashew Milk Recipe

Author: Allison Rivers Samson | The Dairy-Freedom Cookbook

5 from 6 votes

For the quickest, easiest, silky-smooth milk or cream without the added step of using a nut milk bag, turn to your friend the cashew. Soaked cashews become very soft, so they can be blended up into a creamy beverage without the need for straining out the pulp.

Print Recipe Pin Recipe

Prep Time 3 minutes minutes

Total Time 3 minutes 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 tablespoon sugar or maple syrup, optional
• ▢ 1 teaspoon vanilla extract, optional

Instructions

• In a blender on the highest speed, process all ingredients for 1-3 minutes, depending upon how long it takes your blender to get it smooth.

Notes

This is a rich milk that’s similar to whole dairy milk. If you prefer something lighter, simply add more water to your liking.

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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Cashew milk recipe shared with permission from The Dairy Freedom Cookbook by Allison Rivers Samson and Michelle Cehn.