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.
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Beverages
- Method: Blended
- Cuisine: American
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.
- 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)
- 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.
*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.
Is it posted or freh cashews
Hi! Raw cashews. I hope you make it.
It seemed to completely blend but whenever I mix with my matcha it is extremely gritty. What can I do with the rest I made for my matcha tomorrow? Reblend?
I’m sorry to hear that. Does the milk itself seem gritty without the add-in? I do know matcha requires some different techniques.
Is it safe to drink the cashew milk right away?
Thank you for your cashew nut milk recipe. It’s super easy, fast to make and yummy! And no need to strain.
I’m glad you enjoyed it!
Just made this and am having it in my morning coffee. It was so easy and delish! Thank you
Made the cashew milk this morning. So easy to do and I love the taste.
I could not get it from our supermarket,so my husband found your recipe , so glad he did. I will not be buying it again when it is so simple.
Great to hear, Shirley! I appreciate your review.
Hello, I’ve really enjoyed making and drinking the cashew milk and also the Golden milk! I do find I have to strain the cashew milk twice to get just that creaminess and it’s so refreshing, thank you!
I thought you had a cashew cookie recipe for the meat that is left over but I can’t seem to find it. Please guide me in the right direction and thanks again for sharing your passion! Melissa
I’m not recalling one, sorry! I’m glad you are enjoying this recipe, Melissa.
I just bought ice cream made with cashew milk. Of all the ice creams not made with cow’s milk, it is the yummiest. I am going to try to make some as in the grocery it is very expensive.
Is there a reason you don’t use the water that the nuts have been steeping in?
Hi Dona! I like the taste best with fresh.
Thank you for the cashew milk recipe. It’s so silky and smooth. My family and I absolutely loved it! It’s great in a smoothie, coffee or just alone. I will continue to make it!
If you leave it with just the 2 cups of water, it makes a fantastic coffee creamer. Thanks!
I agree! Thank you for your review, Kay.
I’m loving the cashew milk!! You can also use a pitted date as a sweetener and reap the benefits from those too ♡
If I only have roasted cashews will this still come out OK?
Hi Denise, I find it works best with raw.
I have a Ninja Pro System blender and still had to strain. Wonder if I didn’t blend long enough or it’s just my blender? The milk seems pretty watery as well. Any thoughts?
Hi, Maybe try soaking next time if you find it gritty.
Why do you drain the water from soaking – why not use it in making the milk?
Hi Gary, I find the flavor is best when you use different water. I hope you try it!
My first question, was, “Why do you drain the water from soaking – why not use it in making the milk?”, but that’s answered below: You don’t like the taste that way. It seems to me you would lose some of the nutrients in the water used for soaking.
Now, my second question is, it looks like a “serving” is a little over a cup, and you list it as 217 calories, which is close to my estimate of 212. So, in store-bought cashew milk, there’s 25 calories in an unsweetened cup! A cup of cashews is about 719 calories, so 1/4 of that in one serving of yours is about 180 calories. So, do they use 7 times the amount of water?
Hi Gary, Please see my Nutrition Disclaimer. I try to provide the best nutrition information I can, but it is an estimate.
Hi Gary, I think you bring up some stupendous points regarding some arithmetic. I was also wondering about the nuts-to-water ratio. It seems like a 4:1 ratio is excessive and how it is compared to store-bought milk. Maybe the increased nuts are to counter the added thickening agents and sugars. The cost of this homemade nut milk is also about $3.60, which is very affordable compared to store-bought cashew milk but a standard milk half-gallon size would come out to about $7.5, compared to an approximately $3 for Trader Joe’s almond milk. So for those trying to ball on a budget as a nut milk consumer, this is not the best choice.
Thank you for this wonderful and definitely more cost effective than shelf cashew milk recipe (which has preservatives, ick). I did soak the cashews overnight and blended (vitamix) with fresh filtered water. I appreciate the pointers to add vanilla, agave or maple, cinnamon. I am going to try to freeze a carton – has anyone done/have comments on that? Some weeks I don’t use much and don’t want to go to waste and usually do things (soups, rice, quinoa etc) on weekends to have in freezer. I’m moving away from dairy as I can – bought a yogurt maker, has anyone done yogurt with this cashew milk?
Let me know if you try it!
Hi Kate, can I use whole, unsalted Cashews from Sam’s club? Not sure where wkse to find Cashews. Any tips appreciated. Thank you.
Hi Ann! If they aren’t roasted, that should work. Let me know what you think.
Thankyou so so much for this incredible mylk recipe! This is the first time making cashew mylk and the creaminess is absolutely amazing it doesn’t split in my cup of tea and you could actually believe you are consuming proper milk because of the colour and texture! The taste is really nice and you could probably adjust on your own preference, I only added a dash of vanilla and it was so subtle and gave my chai tea a really nice subtle vanilla flavour it was just yum!!!
I’m glad you enjoy it, Emily! I appreciate your review.
Thank you so much for this recipe! This was super easy to make, quick and uber yummy even with the tweaks.
I followed instructions and soaked a cup of cashews and 5 dates in 4 cups of water. I’d say about 10hrs. Then blended in my nutribullet (using same water it soaked in) and voila. Loved the simplicity and how gorgeous it tasted.
I just made a cup of coffee and it’s proper like creamer . Saved me loads of £s going to the shops xx
You’re welcome, Irawo! I appreciate your review.
Question for you… so you soak them in 4 cups of water then add all the cashews and soaking water plus an additional 2 cups of water then blend?
I recommend replacing the water as directed. Let me know if you try it!
Hi….First, I want to say I have tried many of your recipes and have never been disappointed. I made the cashew milk tonight….it also is perfect. I don’t have dairy in my diet and usually use purchased oat milk. Never again….from now on, it will be your simple, easy and delicious cashew milk. I have a regular blender and it did not need any straining. Thanks for this and all your recipes.
Hooray! I love to hear this. Thank you for your support, Janice!
Just made this milk, how wonderful. I was surprised by the full body taste. You can see the fat droplets rise to the surface in the soaked water, an indication of creaminess. I added some nutmeg. Thanks.
I used 1/2 water amount and half vanilla and agave and it’s a yummy coffee creamer.
For the milk I still used half vanilla and agave, but full liquid. Great milk substitute.
I used salt and cinnamon in both.
I have an Instant Pot blender and did not soak cashews, but briefly (30 minutes tops) with the first 2 cups of milk, and it was super smooth!
Beautiful milk, so creamy and easy thank you
I used roasted unsalted cashews and followed your recipe (omitting the sweetener altogether). My husband now prefers it over the almond milk and coconut milk I’ve been making! I’m wondering if using roasted cashews instead of ‘raw’ (which are actually steamed) changes the nutritional profile?
I’m glad it’s a hit with your family!
HI, how big is a serving? It says it serves 4, just wondering how much it makes total. Cashews are pretty expensive, so I’m wondering how many batches from one bag of cashews I will be able to make.
Hi! One glass or 8oz is roughly a serving.
Great recipe, i don’t have an expensive blender and it still turned out perfectly creamy and smooth. I think soaking them overnight as opposed to only a few hours made the difference for me. Thanks again!
Great to hear, Shar! I appreciate your review.
LOVE this recipe!! Thank you! It will save me LOTS of money by making my own rather than spending $6.49 on the cashew milk I used to buy. It’s delicious and so easy.
I’m happy you enjoyed it, Dominique!
Is it safe to drink the cashew milk right away?
Yes, you can drink it right after making it. I hope you love it!
This recipe came out great. Definitely important to not forget the salt! Thanks for sharing!
Thank you, Natalie!
I’m not a huge milk drinker, but I was looking for a natural alternative to store-bought nut milks with all the additives & preservatives. This cashew milk turned out well and has a nice flavor! I added a couple of teaspoons of flaxseed meal to my mixture. Thanks!
You’re welcome, Sheril!
Hello, Kathryn! My Name Is Laurie!
I Totally*LOVE* Your Recipes! They’re*AWESOME*!!❤️
I Just Wanted To Let You Know I Made My OWN Cashew Milk Today And It Turned Out REALLY Well!! I Added Vanilla & Coffee Extracts And Used Maple Syrup To Flavor It! My Boyfriend And His Friend *LOVED* It, Too!! ❤️ I’m Lactose Intolerant….So, I’m ALWAYS Looking For *NEW* Recipes To *TRY*!! And, I’ve *LOVE* Cashew Milk; So, I Gave This Recipe A Try! I *LOVED* That It Was So *EASY* To Make, Too! So, I Believe I Will Be Making My *OWN* Cashew Milk From Now On And NOT Buying @ The Store EVER *AGAIN*!!
**THANK YOU!!** For Such A *WONDERFUL* Recipe!! ❤️
Have An *AMAZING* And *BLESSED* Week!! ❤️
Why waste the water they soaked in overnight? Wondering if we’re also wasting nutrients?
My food processor didn’t work for blending, I strained and think I got the full cup back out. But it’s the right color and taste for a refreshing milk. Fast to make in a pinch, but nutrition vs calories isn’t super appealing in my old slow metabolism life. I’d post a photo, but I have no option.
I’m sorry to hear that. If you have a blender, you could try that next time.
Hi, Thanks for this article! I ordered raw cashew halves and have been making cashew milk in my Vitamix and it’s wonderful! I’m starting to wonder though about the pieces of cashews, some of which have a “dirty” look to them. I got the pieces because they were the cheapest but I’m starting to wonder if the black stuff is healthy in my milk. My question is: Do you use whole high quality whole cashews for your milk and if so can you recommend a quality provider? Thanks so much!
Hi Lisa! I’m sorry to hear that about your cashews. I try to buy organic when I can.
Lisa: Costco has whole organic cashews. Not sure about how expensive they are compared to other sources. (Note: My rating is based on the caloric content (see my comment above) – it’s obvious really tasty!)
I made this milk today and it is so delicious and creamy. I added vanilla and a cinnamon. It is so good! I do love almond milk, but this is a great alternative. Almonds are cheaper, but I love the fact that cashew milk doesn’t have to be strained and there is absolutely no waste. This is a keeper!
Great to hear, Marisa! I appreciate your review.
Thank you for a nut milk recipe without the messiness of a nut milk bag. This is super easy and super yummy. I’ve tried many oat/nut milk recipes and this one wins with taste and texture!
Question for you though, I tried heating this milk on the stovetop, and it stuck to the pot and got a little clumpy. I’m familiar with this happening with homemade milks, but is there anything I can do to be able to heat the milk? Or do you recommend just using it cold?
You may want to try lower heat in a smaller pan. Or if you have a milk frother, that may work too.