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?
- 1 cup raw cashews
- 4 cups water (divided)
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash sea salt
- Pinch cinnamon (optional)
- 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. It should keep for 3 to 4 days.
- Yields about 5 cups cashew milk.
- *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. Use less water for even creamier results.
Ashley says
My entire milk making world was changed when I started using a nut milk bag for straining! It makes such a huge difference in comparison to cheesecloth. I would always end up squeezing the pulp through the cheesecloth because I didn’t have enough patience to wait for it to strain and it always seemed to get clogged up with the pulp. :) Since buying the nut milk bag (which I despise the name of, haha) I haven’t bought a single carton of nut milk since! Love that first photo!!
Katy @ Katy'sKitchen says
Love this. I tried almond milk for the first time last week and it was so much better than store-bought. However, the straining was kind of annoying. Glad you don’t have to strain this one and it looks so creamy! Great for breakfast or even dessert.
Two questions- where do you find is the cheapest place for your raw cashews? I’m on a hunt! Also, what’s your opinion of the blendtec vs. vitamix? Can you make fruit-only sorbets with the Blendtec?
Kate says
Hey Katy! Great question. Probably the best place to buy nuts is Trader Joe’s or Whole Foods or a health food store with high turnover. They are a little pricy, but at least none go to waste in this recipe. I haven’t had a chance to test Blendtec vs. Vitamix personally. I haven’t made sorbet in my Blendtec blender yet, but I see a berry sorbet made with fruit and ice cubes in their recipe book, so I think it can be done.
Kelly says
thank you Kate for the recipe! i just wanted to say i lucked out and found unsalted cashews at Costco yesterday 2.5lbs for $14.99..fyi if anyone is on the hunt for cashews!
Kate says
Awesome! Thanks for sharing, Kelly!
Melita Joy says
Delicious. I added a dash of maple syrup and removed all other flavours. Its amazing and no need to sieve. I strained once just to check and there was only 1 teaspoon of very soft sediment. I didn’t even soak the nuts. I used my nutribullet first to pulverize the nut then added syrup. Delicious and super fast.
Kate says
Thanks, Melita! Glad you’re enjoying cashew milk!
Laura says
Ash is right on the nut milk bag being so key. It makes the process kind of fun and it better preserves the nut pulp for other uses. But! There are definitely merits to the no-strain milks like cashew and my fave, hemp seed milk. Yum yum yum.
HH @ EatGreatBEGreat says
I’m lactose intolerant, so I’m always looking for non-dairy alternatives. I usually go for almond/coconut milk, but cashew milk sounds delish! I must give it a try!
Katrina @ WVS says
I usually drink Almond milk, but only because I’ve never tried cashew milk! Cashews are my favorite nut, so I’d probably love this!
Kate says
Please do give cashew milk a try, Katrina! I know you’ll love it.
Inés says
Hi,
about your question concerning the ice cream: I often use cashew nuts in ice cream! Not cashew milk-though, but either cashew nuts + ice cubes + dried fruit/cocoa or frozen berries + few ice cubes + cashew nuts. I think using milk would make the whole thing maybe a bit too warm when mixing, depending on what else you are using in the ice cream.
Using cashew nuts in ice cream is fantastic, as they make the whole mixture taste very creamy.
Besides, I always use cashew milk when “normal” recipes call for milk or cream. Here I use a 1:5 ratio of nuts:water when substituting cream and 1:7 when substituting milk. I’ve never had any problems with that, it works fantastically =)
Kate says
Thank you so much for your input, Inés! I’ll have to give cashew ice cream (your way) a go soon. It sounds delicious.
Ondina Maria says
I’m absolutely delighted with this milk. I’ll go today to the grocery store to by cashews. Almond milk is such a fuss to make…
Christine says
Thanks for this delicious-looking recipe and well-researched information.
I am tempted by all of your recipes — especially your vibrantly colorful, creatively constructed salads — but I’ve forced myself to resist your tempting nut-based recipes (rosemary-roasted nuts, gingerbread granola, pecan butter) because the price of nuts is so darn high, and climbing, out here where I live. Do you have any tips or sources for finding affordable cashews, pecans, almonds, or walnuts? I know that nuts are protein-rich, filling, and packed with healthy fats, which makes them a worthwhile component of a healthy diet, but I just can’t justify that $12.99 per pound.
Kate says
Hey Christine, thank you so much for commenting. I’m sorry nuts are expensive where you live! I know that my grocery bill is definitely higher than usual when it’s time to stock up on nuts, but I try to think of the expense in terms of nutritional value, and then they’re worth it. I have been buying my nuts at Trader Joe’s, which seems to have high turnover and reasonable prices. Whole Foods or a health food store with high turnover might be your best bet. I try to avoid using pine nuts since they are so very expensive! Hope you can justify the expense of the cashews for this recipe.
Linda says
I have been buying farm fresh nuts from : http://www.california-almonds.com
They are a co-op of farms. Their prices are good. For 5 pounds, you don’t pay shipping. Cashews are imported, and don’t grow in the US, so I get Now Foods brand from http://www.iherb.com. Not cheap, but very fresh.
Megan @ Monroe Makes says
I’ve been pouring Aldi brand almond milk in my cereal for months now. I know it’s not the best thing for me, but being lactose intolerant, I can’t handle regular milk even with the enzymes I take. I knew it was a pretty big hassle to make your own almond milk, but this sounds totally doable! Also, my Mexican husband LOVES horchata. It’s a win-win. I’ll be trying this soon!
Kate says
Hope you both enjoy the cashew milk, Megan! You might add extra cinnamon and maybe a little more sweetener to make it taste more like horchata.
Natasha says
We can’t buy almond milk in South Africa, but I’ve made some. I’m definitely going to try this. Anything that’s less effort is worth a try. Cashews are also the cheapest nuts, so that’s a big plus.
Kate says
Thanks for commenting, Natasha! I’m glad cashews are affordable where you live. Hope you love the cashew milk.
kristina says
Whole Foods sells a cashew milk ice cream- in pistachio flavor!- which is fantastic! Easily the best dairy-free ice cream I’ve tried so far.
Kate says
I’ll have to hunt down some cashew milk ice cream! Thanks for the head’s up, Kristina. Can’t wait to try it.
Abby@TheFrostedVegan says
I’ve tried my hand at making almond milk, but not cashew! Also, the non-dairy milks work surprisingly well in ice cream, you just have to bulk it up with frozen bananas or coconut milk : )
Kate says
Awesome, great to know! Thanks, Abby.
Bev @ Bev Cooks says
Oooooo I wanna try! Let’s get cashewed!
sandra says
well, now I have to try and make cashew ice cream. you’ve thrown down the gauntlet!
Ashley says
Yessssssssss! I just made a batch of this yesterday. And your photos are stunning!
Laura (Tutti Dolci) says
I don’t drink milk but I love cashews; this is the kind of milk for me!
Kate says
I bet you’d love cashew milk, Laura! Hope you’ll give it a try.
Jennifer @ Delicieux says
I accidentally stopped drinking milk a couple of years ago and hadn’t tried almond milk because it seemed like a lot of work, but this sounds fantastic as I adore cashews. The idea of cashew milk ice cream intrigues me too. Sounds like something I have to try!
By the way, thanks for stopping by my blog. I’ve been a stalker of yours for some time.
Angela says
As I saw your first photo I was reminded of the fact that I keep meaning to try making my own cashew milk, but still haven’t invested in a nut milk bag. THEN I was overjoyed to read that you don’t actually need one! I was a huuuuuge milk drinker as a kid but have sort of gone off of it in favour of almond milk now because it keeps longer in the fridge. I will be giving this a try!
Amanda says
Cashew milk makes the BEST EVER homemade ice cream. Incidentally :)
Kate says
Good to know! Can’t wait to try it.
Amy says
That is the EXACT story of my relationship with milk. “boycotted” is a good word for it.. I usually just eat yogurt instead but nut milk seems like a nice thing to try.
Tieghan says
I love milk, but I also love cashews and have dabbled in cashew sauce before. I bet this would be so good with a bowl of cereal! I need to make this ASAP!
thelittleloaf says
This is a wonderful idea – I love that there is no wasted or leftover nut meal at the end of it. I was taken off dairy for years as a little girl because of allergies – I do now drink it but it’s great to have alternatives!
Sylvie @ GitK says
Cinnamon cashew milk is one of my favorites! It has a wonderful creaminess to it with just a hint of spice to liven it up.
Lindsey says
I love nut milks and their natural sweetness. They bring something to recipes that ordinary dairy milk doesn’t. I will have to try making cashew milk since I already love cashew cheese!
Joanne says
I’m actually a BIG almond milk fan but I wouldn’t say that I drink it religiously or daily or even weekly…it’s more like whenever I happen to have it around. I’m thinking I need to try a homemade variety of nut milk and you are really selling this cashew milk!
Kasey says
I’ve never liked milk (I even preferred my cereal dry!) but I am quite into nut milks these days. I don’t make it myself often, but I am excited to try this out.
Kate says
Haha, I refused to eat cereal with milk as a kid because it seemed like “cold soup”. Hope you’ll give cashew milk a shot, it’s really lovely. P.s. I owe you an email, I’m working on it! xo
superdutch says
Cashews and nuts such as macadamias and pistachios are hideously expensive in my neck of the woods (Antwerp, Belgium). This recipe will easily set me back USD10-12 for the one cup of cashews. I make my own granola as store-bought granola (or store-bought anything, in my view) is just so blah after tasting the joy of homemade, so I need to cut down on other things to afford the multitude of nuts that go into it. But over the years I have simply grown more and more accustomed to cut down on loads of things in order to have a good budget for food year round. A life without good food just about each day is just not worth it, now is it?
So yes, I will be making this cashew milk soon! And cashews being my favourite nuts…
Kate says
I’m sorry nuts are so expensive in Belgium! I agree, though, I couldn’t go without them. Hope the cashew milk proves worth your time and effort.
Aly@returntoyourroot says
I don’t often drink milk straight up anymore, but one of my fav things to do with it is drizzle it over my hot oats after they’re cooked–so nummy– and also make some lovely chai tea :) This cashew milk looks like a winner and I will definitely try it!
Kate says
I bet cashew milk on oatmeal would be wonderful! I’ll have to give it a try.
Kankana says
I am not a milk person, not a huge fan actually. Mom still tells tales about how she had to make me drink milk! huh :D The husband on the other hand drinks milk everyday, even now. So I will try this for him. He will love it :)
Ashlinn says
I had (amazingly delicious) hazelnut sorbet at Hen of the Woods once, and I’ve been curious if just using sweetened nut milk and an ice cream maker would approximate it. Now I need to try it with cashew milk–thanks so much for sharing your recipe and lovely photos!
Stefanie says
I love cashew milk! When I did a juice cleanse a while ago, the cashew milk at the end of the day was my saving grace! I totally agree that a dash of cinnamon really completes the drink. This would go great with those GF chocolate chip cookies you posted a while ago!
Alicia@ eco friendly says
Oh this cashew milk looks delicious! I just bought two pounds of cashews so I will be making this asap. I just did a post on Vegan Caesar Dressing using cashews and it is wonderful.
Sue says
I don’t have a blender. Would this work in a food processor?
Kate says
I’m really not sure. If you have a great food processor, it might, but I think you will have to strain out some leftover bits of cashews at the end.
Melissa says
Almond milk is not that difficult to make with a nut milk bag. Maple Pecan milk is really good. I have made cashew cream but not milk, I will have to try this. Oat milk is also good but you have to make it carefully or it will turn to slime. Almond/Coconut milk is good. It’s all good!
Kate says
Maple pecan milk sounds wonderful! I’ll have to try that soon. I really enjoy the flavor of cashew milk, and it’s nice not to have any pulp leftover to deal with.
Jordan@BerlinbytheBa says
This is very similar to the Cashew milk I make for my daughter. I didn’t want to give her any dairy so I did some research and found cashew milk is a great alternative for kiddos. Best part is with the Vitamix you don’t have to strain with a nut bag! Love your recipes-thanks!
Eva says
I’ve known I have milk protein intolerance for 6 months now, and I have tried every nut , seed and grain replacement for it that I could find. None of them were very good, because they either had a weird aftertaste or a yucky texture. But this recipe has sort of saved my life, and
I AM ADDICTED TO MAKING THIS MILK NOW, IT IS SO EASY AND TASTES AWESOME AND I LOVE IT!!! Thank you so much for posting it!
Kate says
Hooray! I’m so glad you love the cashew milk, Eva.
Jennifer Lewis says
I was wondering if they absolutely HAVE to be raw cashews? Nutritional value or not, I have a strict $250/mo food budget for a family of five. We are EXTREMELY “green” to going vegan. Actually, only on day two, but we are committed to making this happen. If roasted cashews will work, I thought I’d mention that Dollar Stores, such as Dollar General, and Family Dollar have tins of cashews for only $1-$2 here in Kansas, but even on the East coast, the price is about the same. I’m not sure I could even buy raw cashews in my town. We don’t have a natural foods store for over 20 miles (and I don’t have a car), and our natural foods section at the local Wal-Mart, is less than one full side of one aisle (unless you count the produce section). Any good tips on buying dirt cheap vegan foods? I’m very, very interested in trying this recipe! Thanks!
Kate says
Hi Jennifer, I do believe the cashews should be labeled raw. I’m not sure the golden, roasted ones will break down as well in the blender. I suppose you could try, though. I would definitely not use salted cashews or cashews that are coated with added oils. Nuts are on the pricy side, but I don’t buy meat so I think it all balances out. I’ll ask my facebook followers if they have any suggestions on where to buy affordable nuts and will report back if I get any good suggestions.
Amanda says
Thanks for this recipe. I have been trying to stay away from store bought milk substitutes as they tend to add “extras” but making almond milk is such a pain and I honestly don’t like it that much. Cashew milk is the perfect alternative, it has such a mild flavor and I don’t bother adding sweetener to mine. I’m curious to see how it does in some of my vegan recipes as I usually go with soy milk in those. Can’t wait to try.
erhyka says
thanks so much for this recipe. I tried it and it was amazing. Goodbye cow milk!
Kate says
Thanks, Erhyka! Glad you love the cashew milk!
topdiablo3 says
Best part is with the Vitamix you don’t have to strain with a nut bag! Love your recipes-thanks!
Kate says
Hi Kate,
Thanks so much for posting this recipe. I just made the cashew milk and it’s delicious!
My only mistake was to add it to my coffee. Will never do that again, the taste just does not match. Do you know another substitute for regular milk to use in coffee (though I know that you don’t drink it anymore :) ) ?
Thanks again Kate, you are an inspiration!
Kate says
Hello Kate! I wish I knew of a good milk substitute for coffee. I’ve tried almond milk, cashew milk and coconut milk, and none of them tasted right. One time I tried store-bought hazelnut milk and the flavor paired pretty well, but of course it tastes like hazelnuts. I gave up and just keep half and half in the fridge.
Diana Price says
I loved it in my coffee
Andrea Reese says
Woke up this morning and realized I am out of almond milk! I have always wanted to make my own cashew milk ( I used to make my own almond milk). I have a bag of raw cashews in the fridge and have decided to give your recipe a whirl (pun intended ;-) ) The hardest part will be waiting out the 4 hours to soak the cashews! Oh well, I often eat breakfast in the afternoon on the weekends…….I’ll let you know how it goes but it sounds DELISH!!! :)
Kate says
Hope you loved the cashew milk, Andrea! Thanks for commenting.
Kate says
Lolllll. Thx for commenting (not really).
Diana Price says
I live in Brunei and raw cashews are easy to find, however I have only just tried cashew nut milk for the first time a few days ago and used a chopped date in the blender with the nuts for sweetness and it is delicious…Diana
Kate says
So glad you enjoyed the cashew milk, Diana! I bet a chopped date is a tasty addition.
Ai says
Hi Diana! I just got back to brunei and have no idea where to get any raw nuts here! Could you point me in the right direction? Raw supplies are so hard to find here!
kdoll says
As a person who is lactose intolerant and allergic to almonds I am so happy to have found this recipe!
I have tried other non-dairy milk such as coconut, soy, rice, and almond (before the allergy kicked in) and I have to say that this is my favorite. I followed your recipe but cut in in half, I didn’t want to “waste” a bunch of cashews if I didn’t like it.
Thank you!
Kate says
You’re welcome! Glad you like it. Cashew milk is my favorite, too.
Mark says
A GREAT website for getting RAW cashews at great prices (especially when they’re on sale) is at The Raw Food World. You can get them in bulk too if I remember correctly.
G-Fred says
Finally tried this and so glad I did! It’s incredibly easy and really tasty! I love the addition of cinnamon! I’ve got some chia pudding going in the fridge now, and I’m also looking forward to adding the milk to my smoothies!
Kate says
Awesome! Can’t wait to see you soon!
Jamie says
Hi there,
This recipe sounds great, I can’t wait to try it but I just have one question about the water that you initially soaked the cashews in, which is discarded when you strain the cashews before blending. Are any nutrients lost in this process? Would there be any benefit in keeping the strained liquid and adding back into the blender with the cashews, or is the point of discarding the water to minimize the starch content?
Thanks alot!
Kate says
Hi Jamie, I’m not entirely sure why, but all nut milk recipes I’ve seen emphasize the importance of draining and rinsing the nuts before blending. I suspect it’s because the stagnant water might harbor some bacteria or off flavors.
Caitlyn says
Okay, so I love almond milk and am dairy free and mostly grain free, but my hubby just recently decided to join me on this path and he HATES almonds… So cashew milk is AWESOME! But… after running my raw cashews (they soaked for 25 hours) through my Kitchenaid food processor I still had a lot of grainy texture. So I poured the stuff into my Magic Bullet, seemed smooth so I added some to my coffee, it separated, yuck… I decided to pour this through two layers of rather fine knit cheese cloth, actually I made a dipped net into a quart Mason jar and poured in my milk/nut mix, it took two hours to strain, sitting in the fridge… I finally have milk, and its AMAZING!!! But the whole “no-straining-necessary” didn’t work for me. One of these days I’m gonna get a vitamix, until then straining worked, and the stuff left in the cheese cloth is literally like WHIPPED CREAM! So, that’s going on some berries with maple syrup and granola for breakfast, nothing wasted… Just wish this really was “no-strain” . I wanted creamy milk so I blended my 1 cup cashews with 2 cups water, and will definitely do it again!!! I got 1 cup of milk, and about 1 cup of whipped cashew
Kate says
Hi Caitlyn, I’m sorry you had to strain the cashew milk! I’m a little stumped by that because the milk came out smooth even when I made it in my $30 blender. Maybe I should give that blender more credit! My only other thought is that maybe your cashews weren’t as fresh as mine? No idea.
Elissa says
Made your cashew milk this afternoon and it turned out great. Can’t wait to use the milk in my smoothies the next couple of mornings!
Kate says
That’s terrific! Glad it turned out well!
Barry says
Hello Kate,
I have started making cashew nut milk but have one problem with it.
I do strain it through a nut milk bag but when I add it to my coffee it separates out from the coffee within seconds and won’t stay mixed in.
Is this to be expected? I don’t understand why it won’t stay mixed in, in the same way that dairy milk does.
Regards,
Barry
Kate says
Hey Barry, I’ve experienced the same problem. I wish I had a solution for you. I suspect that the cashew milk separates because the cashew particles are still heavy enough to sink, whereas milk particles are totally emulsified. I’d love to find a natural non-dairy creamer with a neutral flavor. Sorry!
Bonnie says
Vixen’s Kitchen makes ice cream from cashews. It is local in Humboldt,CA and is amazing! She makes all kinds of flavors but the vanilla is my favorite. My kids love it! It may be available by web.
Kendall says
Help,
Love the cashew milk, cashew white sauce, cashew hummus and will try cashew cheese again (later can share my big oopppss)..
I strained my cashew milk.. Lots of extra fiber left.. what can I do with this.. right now. (as I write) added a bit of honey and eating with a spoon.. can I dry it into a granola bar, sweet candy or dried flakes.. ?? any suggestions would be great..
Your recipe is the best for the mild…
Kendall says
supposed to say Your recipe is the best for the Milk…
Kate says
Kendall, I’m sorry your cashews didn’t blend smoothly into the milk. Either your cashews are old/hard, you didn’t blend long enough, or you might just need a better blender. I’m not sure what to do with the cashew pulp, but here are some ideas that might work: http://themamasgirls.com/8-ideas-for-the-leftover-almond-pulp-from-making-almond-milk/
Holly says
I use any pulp of nuts in fruit and nut bread I make regularly for my husband’s breakfast. It could go in cookies or muffins as well.
Blair Norris says
We tried making cashew milk but ours came out tasting exactly like carmex. Any idea why? The texture was brilliant and the thickness too but I am not sure what went wrong. Do you have any suggestion as to why this happened or how to fix it? Thanks
Kate says
Well, that’s weird! There are only a few ingredients here, so I can only assume that one had gone bad. Did the cashews taste good before you blended them up? I’m not sure how the cashew milk would taste if it got overheated during blending, but I’m guessing that the overheated milk wouldn’t taste like Carmex. I’m stumped, I’m sorry!
Blair Norris says
The cashews didn’t taste like anything at all really. I will give it another go with a new batch of Cashews. Thanks though. :D
Kate says
Hope the milk turns out better next time!
ela s. says
LOVE this recipe! I can not thank you enough. The nasty chemicals and additives in commercial nut milks are horrible! Even the packaging of commercial nut milk is not settling to my body, stomach, or mind.
Kate says
Thanks, Ela! Glad you’re loving the cashew milk!
Zach says
Can you recommend a good place to buy cashews? I want to make this, but cashews are not cheap.
Kate says
Hey Zach, you’re right, they aren’t cheap. I buy nuts at Trader Joe’s and Natural Grocer’s. Another reader recommended nuts.com but I haven’t investigated their pricing.
mark says
Kate, thanks for posting this recipe. I’ve used it several times now and will continue to! A quick question: any particular reason why we rinse the soaked cashews until the water runs clear before adding more water to blend. I’m curious if we could just blend with the water they’ve been soaking in and what effect this might have. I’m wondering if we’re tossing some nutrients out with the rinse water?
Kate says
Hey Mark, that’s a good question and I wish I had a solid answer for you. Someone else asked the same question a while back. All the nut milk recipes I’ve seen emphasize the importance of draining and rinsing the nuts before blending. I’m guessing it’s because the stagnant water might harbor some bacteria or off flavors.
Kahli says
Not to sound dramatic but this is life changing! I have the vitamix and that thing whips this up SO fast. And it’s so good! No more stocking up on nut milks from the store with who knows what inside! :) Thank you!
Kate says
Glad to hear it, Kahli! Thank you!
Leah says
Hi Kate!
Thanks so much for the recipe, I’ve been wanting to make my own cashew milk for a while now! Do you happen to know if one cup of cashews would equate to 8oz on a scale? I know one cup is 8oz but when I measured the cashews with just a measuring cup, on the scale they turned out to be 5oz, and I didn’t know if adding more would mess up the recipe!
Thanks!
Kate says
Hey Leah! One cup is 8 fluid ounces, and cashews aren’t liquid, so 5 ounces in a cup sounds about right. I’d go with 1 cup/5 ounces of cashews! I measured mine out with a measuring cup, too.
Brittany says
Wow! This is the best alternative milk for coffee! Creamy, no annoying nut-bag straining sessions, easy to make in smaller batches…Glooooriouuuus!
Kate says
Thanks, Brittany! Glad you’re enjoying it!
Beatriz says
How can i make the recipe for cream to ise in savory dishes?
Kate says
Hi, I’m sorry, I haven’t quite figured that one out. I think you basically just reduce the amount of liquid and add seasonings like citrus juice and garlic. Here’s a recipe: http://ahouseinthehills.com/2014/04/21/spicy-potato-wedges-with-lime-dipping-sauce/
Robin says
Made a half batch this morning and I’m loving it! I used 1/2c soaked nuts + 2.5c filtered water and it’s the perfect consistency for me. I sweetened with a medjool date and a few English toffee stevia drops. Also added half a scraped vanilla bean. It seriously made the PERFECT base for my iced latte this morning! Added 2 shots of cold brew to 1c milk and I was in sweet, caffeinated cashew heaven. Thanks!
Kate says
Awesome! Thanks, Robin! Your iced latte sounds amazing.
olive says
Hello!
I just made this recipe, the flavor came out wonderful! The only problem was it was pretty grainy.. is it suppose to be that way at all? I just have a ninja blender, i blended it over and over to see if it wouldn’t be as grainy and i have a strainer not a nut strainer and it did help, but i hate straining stuff because of it losing nutrition. Any ideas?
Thanks love!
Kate says
Hey Olive, no, it shouldn’t be grainy. Maybe your cashews are old and particularly tough, or the Ninja just can’t do the job. I’m sorry! I wish I had a better solution to offer you.
Holly says
I don’t know if you would consider this an alternative to soaking, but I had a recipe I wanted the cashew milk for and I wanted the milk in an hour, not four hours, so I brought them to a boil in just enough water to cover them plus an inch, then turned off the heat and let them soak for thirty minutes. Then I blended. It actually turned out terrific! My blender is an inexpensive Oster 2-speed, so I figure in your more expensive models it would work just as well. I don’t guess I’d do it with almond milk, since I like that to be legitimately raw. Thoughts?
Kate says
That’s a great idea, Holly! Thanks for sharing! I’ve heard that in high-powered blenders, you can just pulse the cashews until they are flour, then add water and blend again. Heating the water probably effects the nutrition, but I bet it’s still plenty good for you!
Holly says
I’d be willing to bet that it affects the nutrition just a tiny, since (as you mentioned before) raw cashews aren’t actually raw due to their processing. And I wouldn’t do it if I was thinking ahead–I still think soaking is best because it doesn’t require the power involved in heating, minimal though it may be. But I did want to mention my recipe tweak because you just never know when someone might be impatient and need a quicker route to cashew milk! Great site, btw :)
Kelly Johnson says
Just a heads up, Kate: I buy my raw cashews at Al Habashi at the City Market, and I do believe they are quite a bit cheaper there than at Trader Joes. Have you been in that store? They have amazing bulk dried fruit and nut options. :)
Thanks for the recipe, btw. Just made it and it’s truly lovely.
Kate says
Thanks, Kelly! I think that I have, but it sounds like I should go back for some cashews! Glad you enjoyed the cashew milk!
Ashley says
Hi, Just a quick question, and hopefully not a repeat :) How long will this last in the fridge?
Kate says
Hey Ashley! The milk is best fresh. It should keep well for up to 3 or 4 days.
Sharon Ng says
Hey Kate! I just found your blog while I was googling for “cashew milk recipe” and tried by halving the recipe. I should say that it was a wrong decision because the cashew milk is so creamy and addictive that I had to control myself from drinking the entire batch :D I did not use vanilla extract because I did not have any and the vanilla extract available are heavily processed, but it was delicious regardless. Being a vegetarian transitioning to vegan, this recipe is certainly a keeper. Thank you again Kate!
Kate says
Awesome! Thanks, Sharon! Welcome to my blog. :)
uzor samuel o says
Thank you for your teaching, but my problem is how to pill out the cashew (caju) nut from the thick cover.
And how long it will stay before its expire?
Kate says
I’m sorry, I don’t know anything about shelling cashews! The cashew milk will keep for a few days in the refrigerator.
Janey says
There was an inquiry earlier in the comments about using roasted vs. raw cashews. Well, I used the roasted (unsalted) cashews I had on hand, and took care to add the water slowly while blending. It turned out beautifully in my 15-year old cuisinart blender. I strained through a mesh sieve, and very few solids remained. Thanks for the recipe. The milk is wonderful!
Kate says
Glad to hear it!
McKenna Pendergrass says
I’ve made ice cream with coconut milk and coconut cream. I’m sure it would be fantastic with cashew milk!
TPorter says
I just recently discovered cashew milk. Silk. It is very good plain unsweetened. My only problem with these milk substitutes is (with the exception of soy) where is the protein? I figured that most people don’t only drink milk for calcium, but for protein too. It agitates me that these substitutes are advertised and they do not measure up to milk. I have become lactose intolerant in my later life. I can’t do regular milk and have to really limit ice cream. Bad grumbly tummy…
igotitforthelolo says
Hey i was wondering… This sounds gross
Kate says
It’s not gross. It’s creamy and delicious, like I said in the post.
Jessica says
One word! DELICIOUS!!!
Kate says
Thanks, Jessica!
Pat says
Just whipped up a batch of the Cashew Milk and it is delicious! It was a breeze to make. I did soak the cashews overnight and made sure to leave the blender running for quite a bit. Perfect. It is great!
Thanks for sharing this awesome recipe.
Kate says
Thanks, Pat! Glad it turned out great for you!
Jessica says
Homemade cashew milk is amazing!! I make ice cream with cashew milk and full fat coconut milk. It is incredible! I recommend it :)
Autumn says
Cashew milk ice cream is unbelievably good!!!
Charlene says
Looking forward to trying this. Has anyone made it without the sweetener? If so, I’d be interested in their feedback!
Kate says
Hey Charlene, I sampled my cashew milk before adding the sweetener. It’s a little blah without it and a small amount of sweetener made it taste pretty fantastic. Up to you, though!
Charlene says
Thanks! Appreciate the feedback! Will be sampling soon!
Olivia says
This sounds fantastic! I stumbled across your page while trying to find an alternative to cashews in a juice cleanse. I’ve been dying to try to make a similar milk to cashew milk, but without nuts and I haven’t had any luck. I was wondering if you had any ideas for nut alternatives? I have allergies to all tree nuts and peanuts, but I’m so eager to try a recipe like this one.
Kate says
Hi Olivia, what about oat milk? Or maybe rice milk? I don’t have tutorials for those, but I know they exist!
Sarah Joy says
How did it turn out? Freaking delicious! I could drink this whole blender full right now. THANK YOU!!! Best milk I’ve had since giving up dairy.
Kate says
Hooray! Thanks, Sarah!
cait says
Since you like the creaminess and non-straining, you may also like hemp milk. I do 1/4 of a cup of raw shelled hemp seeds to 2 cups of water plus a small pinch of sea salt and about a tsp. Of pure maple syrup. Delicious!
Kate says
I’ll have to try that! Thanks, Cait!
Leeanne says
Hands down it’s cashew milk for me! I have tried the Silk almond milk flavors and Silk coconut milk as well (the coconut milk had too strong a flavor for me) Too bad the hardest to find in my area is the cashew milk (it’s available in most stores around me but seems to be VERY popular)so when I do manage to find it I buy three or 4 to last me awhile. I might try making ice cream with it-sounds yummy!
Kate says
I haven’t tried store-bought cashew milk or cashew ice cream! I think it’s about time I do.
joellen says
It was delish! Thanks!
Eric says
Dairy and almond milk, step aside! My family is totally hooked on this now. So simple and perfect–thank you!
Kate says
Hooray! Thanks, Eric!
Zu says
Hi Kate, I recently came across your blog about two weeks ago when I was in search for the best, yes, the best cashew milk recipe, and I found yours. What a joy! While I was eager to make it upon sight (15 minutes later from finishing up the sunflower butter) -I had to wait (the blender burnt out; the horror, the horror.) so after a weeks wait, I took the plunge and purchased a fancy blender, because after all, a recipe of this nature sure require a much better blender than the Black & Decker. As the cashews swam in the jar of water for more than 24 hours, I couldn’t help to bask in this goodness my tastes buds would soon taste. So after much wait, I am happy to say, it’s a keeper. I made the milk yesterday; absolutely rich, creamy and delicious. Thank you, thank you :)
P.S. Did I mention this is my first time attempting any type of nut milk?
Kate says
Hi Zu! I’m so glad you found my recipe. I hope you are loving your new blender! Delighted to hear that you enjoyed the cashew milk. I still maintain that it is the most delicious of the nut milks!
Susan Stacy says
I’ve been making this receipe regularly, and really enjoying it.
Kate says
Thank you, Susan!
David says
I have to say that having experienced soy milk (and almond milk which was just awful) I was not expecting much. I bought a big bag of cashews thinking that if it didn’t work out at least I could munch my way through them in front of the TV.
This recipe is brilliant. I might try watering down a little as suggested because it is quite a creamy texture, but it tastes great. I tried it in my tea and I think I’m ready to eliminate goats milk from my diet – another step towards cutting out all dairy.
Kate – thank you for posting this.
Kate says
Thank you, David! Delighted to hear that you’re enjoying the cashew milk so much. It is so much better than the rest, if you ask me!
Heather r says
Yes! Cashew ice cream is fantastic! I even go so far as to say it is the best non dairy ice cream I’ve ever had. Weird huh? I was total skeptical too but now I’m sold! Thanks! I’m making it this morning for my warn apple cinnamon oatmeal
Kate says
I still need to give cashew ice cream a shot! Your oatmeal sounds delicious!
Joliette Woods says
I just tried this recipe exactly as you listed it here!!! DELICIOUS!!!!!!!! I love that I don’t even need to strain it! PERFECT!!!
The most exciting part for me is that, IT’S SO HEALTHY!!!!!
Also, I used it to make myself a strawberry, banana, blueberry smoothie! SO YUMMY!!!!
Kate says
Yay, thanks Joliette!
Biev says
I’ve tried a lot of “milk” recipes and this is by far the easiest and tastiest. Thank you so much for sharing it.
Hedi says
Thanks for this great & easy recipe! I have one question: what is the reason for discading the water in which the cashews have been soaked? Does that not eliminate some of the nut t ients? Would it be bad to keep the sosking liquid as part of the milk?
Hedi says
Sorry for all the typos. I meant to say
“…what is the reason for discarding the soaking water?”
Wondering what would be the down-side of leaving it in the milk, so that more of the nutrients would be retained.
Cindy says
Hi, I love cashew milk. How important do you think it is to eat organic nuts?
Thank you,
Cindy
Kate says
Hi Cindy, that’s a good question, and I’m afraid I’m not an expert on organic nuts. I’m sure they vary in pesticide levels like fruits do. Some nuts are entirely protected by an outer shell (which I presume would help limit the amount of pesticides that actually reach the inside), where as some aren’t, so that’s probably a factor. Some plants are more hardy and aren’t sprayed as much as others. I wish I could offer more specifics!
Holly says
THIS IS AMAZING!! I was in a hurry for some milk for cornbread and didn’t have enough almond milk. I didn’t soak the cashews (in a hurry remember) but did a half recipe without vanilla and cinnamon in my nutribullet. Super easy. Super fast. So creamy and delicious and perfect for the cornbread!! My go to for when we’re out of “milk” from now on. Thank you.
Jean says
I am into the Homemade Almond Milk right now and came across one of your blog(s). You are right about the Almond Milk it is work ….. so if I made the Cashew Milk how long is it good for in the refrigerator? YAY for Cashew Milk!
Jean says
I just found the answer – so cancel my question – 3 to 4 days about week! Looking forward to trying that!!!!!
Bill J says
I tried finding a recipe for cashew ice cream and all the ones I found were ones where you put the mix into your freezer. I didn’t want that so: I made 2 quarts of raw cashew milk using 1 cup of cashew pieces [Trader Joe’s] per quart. [I usually use 1/2 cup of nuts to a quart for drinking] I made a French Vanilla Ice Cream recipe using the cashew milk instead of cream. I also have a fancy pants Blendtec that I run on 10 for two cycles and the nuts are so finely ground I don’t need to strain them out. I put everything into the ice cream maker and waited until it ground to a halt. Ice Cream!! Everyone who tried it said it was some of the best ice cream they had every eaten. That included several people who didn’t know it was dairy free. I also make yoghurt with it.
Joanne says
I am going to make this or cashew milk for smoothies, but first I need to know the nutritionals on this: The calories per cup, the protein, sugars, etc…thanks. By the way, to make cashew cream, just use less water, then drizzle it on top of soups instead of heavy cream.
Kate says
I’m sorry, Joanne, I don’t have or offer nutrition details for my recipes, since home cooking is so variable. Feel free to run this recipe through a nutrition calculator like myfitnesspal.com.
Dana says
For those who have had their cashew milk separate when adding it to coffee, I’ve found that adding a little acacia fiber (I buy “Heather’s Tummy Fiber”, by the way) when blending the milk prevents this separation – I use about a teaspoon in a full 4-cup batch. It turns out acacia fiber (also known as Gum Arabic) is a very commonly used emulsifier in the beverage industry, and emulsifiers help prevent product separation. Acacia fiber has no taste and does not thicken, so it does not change the character of the cashew milk at all but it has prevented it from separating in my morning coffee.
Sharon says
Delicious ! I just started making my own nut milks. Far superior to anything store bought in a carton. I only added about a teaspoonful of maple syrup to the entire recipe, and a dash of Himalayan sea salt. I recently purchased a nut bag, so poured this through the bag, just to see ….. and, yes, only had a teaspoonful of pulp left in the bag. Now, curious how to figure any nutritional value. I am assuming that it would be the same as a little less than the values in a little less than 1/4 cup of cashews.
Beth says
Summer means iced cold-brew with your cashew milk! Best way to start my day. I got your recipe from a friend a while ago and have shared it with many others over the years. I thought I should pop in and finally let you know how much I LOVE this stuff!
Kate says
Thank you, Beth! That’s great to hear. I’ve been making some fun tea versions of cashew milk lately!
Alissa says
Way less milk=delicious yogurt!
Jen says
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.
Kate says
Thank you, Jen! I’m so glad you loved the cashew milk. Yours sounds super creamy!
KJ says
Can you freeze the cashew milk if you can’t use it all at once?
Susan Mercer says
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.
Eric says
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.
Charles says
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!
Susan says
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.
Kate says
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. :)
stephanie says
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!
Kate says
Thanks, Stephanie! Glad you found my recipe!
Jamah says
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!
Kate says
Thanks, Jamah!
Britney says
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.
Todd says
Can you presoak the cashews ahead of time then store them in the frig for a few days?
Kate says
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.