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How to Make Cashew Milk

Cashew milk is my favorite dairy-free nut milk. Not only is it super creamy, it’s easy to make at home. And as an added bonus, you don’t have to strain it like almond milk. Just soak your cashews overnight, drain, then blend with water. Voila, homemade cashew milk!

(dairy-free, vegan) Homemade cashew milk is a delicious and creamy nut milk. And unlike almond milk, it doesn't have to be strained, which makes it even easier!

Up until a few years ago I drank dairy milk like it was going out of style. So much so, that my family historically referred to me as “the cow” (seriously) because I was always drinking milk (which, I should clarify was said all in good family jesting and not in a derogatory way). Yep, the cow. And I’m not joking when I say I drank a lot…as in, a gallon or so a week.

But that’s not the worst part. Are you ready for it? Back then, it wasn’t even organic – yikes!

Watch this quick video for my Cashew Milk recipe:

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Fast forward 4 years, 4 autoimmune diagnoses, a health coaching certificate and a healthy living blog – and I’m happy to report that I’m far more educated on nutrition and what I put into my body.

Now, to be clear, I’m not anti high-quality dairy (you guys know I like my cheese and homemade, fermented yogurt). And I sure try hard not to demonize foods. But the simple fact is that 65% of the worlds population has a problem digesting lactose. And for others, particularly those with digestive autoimmune conditions, dairy can flare and exacerbate symptoms.

So what’s a dairy-free peep to do? Well, you could turn to coconut milk (hello, coconut whipped cream) or my favorite of the nut milks, cashew milk!

Almond milk is the perennial favorite of nut milks, but I find cashew milk to be much creamier and more mild in flavor. I also love that you don’t have to strain it, like you do almond milk (though you can if you want it super, duper smooth). Cashews, once soaked, become extremely soft and blendable which is why I use them for homemade ice cream and cheesecakes. They’re so darn versatile.

You’ll see in the video above how quickly the cashew milk comes together, so really there’s no need to pay a premium and buy it at the store. The hardest part is just remembering to soak the cashews the night before. Then, you literally throw everything in a high-powered blender for a minute and that’s it. Transfer the cashew milk to a storage container, refrigerate and then drink it straight up or use in a recipe as you would dairy milk.


(dairy-free, vegan) Homemade cashew milk is a delicious and creamy nut milk. And unlike almond milk, it doesn't have to be strained, which makes it even easier!

How to Make Cashew Milk

Homemade cashew milk is my favorite dairy-free nut milk. It’s also super easy to make and unlike almond milk, you don’t have to strain it.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 12 minutes


  • 1 cup raw cashews soaked overnight, drained and rinsed
  • 4 cups distilled water
  • 1-2 tbsp maple syrup (or honey)
  • 1 tsp vanilla extract
  • pinch of sea salt


  1. After the cashews have soaked overnight, drain and rinse them. 

  2. Place the cashews into a high-powered blender and add the remaining ingredients. Blend on high for 1-2 minutes or until the milk is smooth and creamy.
  3. Place the cashew milk in a storage container and refrigerate.

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Other cashew recipes you might like:

Macadamia Cashew Butter

Cashew Cream

Vegan Alfredo Sauce

Cashew Date Shake

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11 comments on “How to Make Cashew Milk”

  1. Thanks for this! How long is the cashew milk good for while stored in the refrigerator?

  2. I made the milk!!! It is so yummy!!!! I do love that you don’t have pulp left over! I do have to say, there were tiny chunks in my milk even after blending on high on my vitamix?! didn’t mind it though…so yummy!
    Question: I hear cashews are high on carbs compared to other nuts… ?

    Thank you!

    • Awesome! If you have little chunks you could use a sieve or nut milk bag, but I agree, they’re still yummy! Cashews do have more carbs than other nuts, but they’re also loaded with minerals, nutrients and healthy fats….and since I’m not a low-carb person, I enjoy them in moderation. :)

  3. Love this!!! As usual :)

  4. Cashew milk is my favorite nondairy milk base as well! This homemade version beats the grocery store stuff by 10000000% (obviously, haha). Now my request to you = more cashew milk-based ice cream recipes, please :)