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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Homemade cashew milk in glass bottles next to a bowl of cashews.
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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 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.

A glass of cashew milk surrounded by cashews.

Ingredients and Substitutions

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

Raw cashews in a glass measuring cup.
  • 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.
Ingredients for cashew milk, with labels.

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.
Bottles of cashew milk next to a bowl of cashews.

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 cashew milk next to a bowl of cashews, with more cashews scattered about.
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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.
Homemade cashew milk in glass bottles next to a bowl of cashews.
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 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
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

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

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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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