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?
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.
Cashew Milk
- Author:
- Prep Time: 5 min
- Total Time: 5 min
- 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.
Ingredients
- 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)
Instructions
- 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.
Notes
*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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Allison F
Thank you! I used 5 dates instead of the syrup and it’s gorgeous!
★★★★★
Kate
Thank you, Allison!
Shannon
That is a great idea!
Shani
Love the recipe. I had several uses for my cashew milk in mind so I blended without sweetener so that I could sweeten and flavor as needed. Even with an overnight soak, I had pulp so I searched Google and found options from a few but based pulp recipe.
After staining the cashews I mixed the pulp with ghee (great taste but other oils can be used), a little honey and maple syrup, pepitas, pecan pieces, cinnamon, nutmeg, ginger and a pinch of sea salt. I spread it on parchment paper covered baking sheet and baked on 200 degrees until crispy brown, mixing occasionally. It’s delicious and can be a grain free topping or a granola eaten with the cashew milk.
★★★★★
Meghan Johnson
Thank you so much for this gorgeous recipe! Making homemade nut and oat milks have been a part of my routine these days. I love putting this homemade cashew milk in my morning lattes! I am having trouble getting the right consistency though, even with a high-speed quality blender…I still end up with pulp! Any suggestions? (My best friend uses the same recipe and doesn’t have to strain it! I don’t know what I am doing wrong! haha)
★★★★★
Kate
Hi Meghan! I’m sorry to hear that. What type of cashew are you using? I wonder if it is roasted at all? I find that doesn’t always work as well since it gets dried out.