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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.

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!

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

Cashew Milk

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” because I was always drinking milk (which, I should clarify was said all in good family jesting and not in a derogatory way). I’m not joking when I say I drank a lot of milk…as in a gallon or so a week.

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Fast forward 4 years, 4 autoimmune diagnoses, a health coaching certification 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 goat cheese and homemade 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, almond milk, banana milk or my favorite of the nut milks – cashew milk!

You Don’t have to Strain 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. There’s no pulp left when blended on high with a powerful blender.

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

How to Make Cashew Milk

You’ll see in the video below 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. Here’s how you make it:

  • Soak 1 cup of cashews overnight, then drain and rinse
  • Add the cashews and 4 cups of water (plus any sweeteners) to a high-powered blender
  • Blend on high for a minute
  • Pour into a storage container and refrigerate

Drink the cashew milk straight up or use it in a recipe as you would any dairy milk.

How Long Does Homemade Cashew Milk Last?

Homemade cashew milk lasts 3-4 days in the fridge. Though I think it’s best consumed within the first 2-3 days. You can halve this recipe if you don’t think you’ll use it all up.

You can also make a full batch and pour any extra into a silicone ice cube tray and freeze for future use. I show how to do this with herbs on my Kitchen Gadgets video. Then, it’s as easy as popping a cube into your next mango smoothie or thawing for a cup of coffee. Brilliant, eh?

Watch this quick video of my Cashew Milk Recipe

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More Recipes Using This Cashew Milk

Cashew milk is a delicious and creamy dairy-free vegan nut milk. And unlike almond milk, it doesn't have to be strained, which makes it even easier!
5 from 5 votes
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How to Make Cashew Milk

Prep Time: 3 mins
Total Time: 3 mins
Servings: 8 servings
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. Watch the video above to see how quickly it comes together!
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Ingredients

  • 1 cup raw cashews soaked overnight, drained and rinsed
  • 4 cups water

Optional

  • 1-2 tbsp maple syrup (or honey)
  • 1 tsp vanilla extract
  • pinch of sea salt

Instructions

  • After the cashews have soaked overnight, drain and rinse them. 
  • 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.
  • Place the cashew milk in a storage container and refrigerate.

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Nutrition

Calories: 89kcal, Carbohydrates: 4g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 106mg, Calcium: 1%, Iron: 6%
Course: Drinks
Cuisine: American
Keyword: cashew milk, cashew milk recipe, how to make cashew milk
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Recipe originally posted October 2016, but updated to include new information.

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45 comments on “How to Make Cashew Milk”

  1. Hi, im always confused with nutrition information. I am from Europe and for us nutrition info always is for 100g of given product. But around world wide web there is also nutrition info for 1 serving, and there is no clue how big this one serving is! Can you give me some explanation (much appreciated)? And for how much in some mesurable units of your product (nut milk in this case) is this given nutritional information? Thank you in advance! Like your chanel and blog very much! :)))

    • Hi Raimonda – the number of servings are always listed at the top of the recipe card, under the prep/cook time. For this cashew milk recipe there are 8 servings (approx 1/2 cup per serving). Hope that helps!

  2. Hi Lisa,

    I have been making loads of your recipes and cannot believe the difference to my overall well-being. I’m looking at making this cashew milk this weekend and was wondering how long it will store in the fridge for? 

    Many thanks!

    • Hi Charlene – I’m happy you love my recipes and that’s so wonderful to hear! The cashew milk will stay good up to 3-4 days in the fridge. If you don’t plan on drinking it all, I’ve been freezing it in my silicone ice cube tray for future smoothies, etc. It’s great!

  3. Hi Lisa, I have followed you for years and I love your videos and blog but I never got around to trying your recipes till tonight. Your cashew nut milk is the first recipe I’ve tried and I couldn’t believe how amazingly delicious this is! I have tried so many store bought non diary milks; Melb. Australia has some pretty great natural ones and I always read ingredients but they just never tasted great. My mum tried your cashew milk recipe and she loved it so much that she said no more cows milk, we’re making cashew milk from now onwards. I’m usually the silent follower, too shy to comment and interact but I just had to say a heartfelt Thank you! Thank you so much for your wonderful videos, blog and amazing recipes! Next I’m making your almond butter!

    • Thanks so much for taking the time to comment Sharal! I’m really happy you did and I greatly appreciate your positive feedback. That’s wonderful your mum loves the cashew milk and I hope you enjoy the almond butter recipe as well! :) x

  4. Hi Lisa!

    As a fellow milk-alternative lover myself; I was wondering if making other milks would be as simple as changing the cashews for a different ingredient. For me, my favorite milk is ricemilk and I was wondering if you had any tips as to how to adapt?

    Thanks a lot!

    Finn

  5. Made it and loved it. So easy and delicious. I used honey and found it perfectly sweet (that is, not too sweet). Thanks Lisa, for another great tutorial and recipe. 
    I’m wondering if cashew butter would be just as easy?

  6. As always you have the best ideas and appriciate the backstory on how you can up with it.  I have a question.  To make it whole30, just leave out the sweetener?

  7. I’ve been looking for an alternative to almond milk and this sounds really good and easy to make. You call for distilled water. Have you also made this with filtered tap water or bottled spring water?

  8. I love it! This is my go to nut milk recipe. Thank you very much for a great recipe!

  9. Just made this and LOVED it! I had to resist drinking half the batch one time ;). Thanks for an amazing recipe Lisa!

  10. Hi Lisa

    Thanks for this great super easy recipe. Made it this morning and enjoyed my matcha with it for breakfast. Super creamy & delicious. Never buying a nut milk from store again. Thanks a lot! Love your recipes. 

  11. I absolutely love that you don’t have to strain the milk. It makes things so much easier. I purchased a Vitamix on Amazon’s Prime Day back in July and have been using it ever since for homemade almond milk but the straining process can be a pain. I’m so excited to have found your channel and this video about an easier nut milk option. Thank you for all your hard work and tips! 

  12. I have been making cashew milk every single week since I first made them.  Received the Vitamix yesterday and couldn’t wait to use up the remaining milk I had to make chia seed pudding.  So, after an overnight soak, made it – it certainly smoother and milkier than when blended in an ordinary blender!!  The most surprising thing is, made it with the usual amount of ingredients as stated, as always, yet I had around one cup of milk left after pouring it into the usual jar.  I have no idea why!!!  Put two dollops of home made Nutella in and blended it – chocolate smoothie!  Children love it, so will be making more later on for them.  Awesome!!

  13. Dear Lisa,
    thank you for the recipe! I made cashew milk on Friday and loved it!
    I tried amlond milk (home made and bought at the store) and oat milk and did not like the flavor. However cashew milk is something different! It has really delicate flavor and it is perfect for granola and milkshakes. Next week I’ll try it with coffee and in porrige. Thank you!

  14. Can I use cashew pieces and have it turn out as well? I would think it would just make the job easier for my blender but worry that maybe starting with smaller pieces will make it so it does not end up as smooth at the end.

  15. Two questions please: A) where do you purchase your raw cashews? As a fellow celiac I’m leary about shared equipment statements and haven’t found any. I live in a more rural area, but have checked Whole Foods bulk section. B) would a good processor or Blender work as I don’t have a Vitamix as of now. I love your recipes and videos, thank you for being so inspiring!

    • Thanks Annette! I purchase my cashews online and I have them linked on my Shop page. I definitely wouldn’t recommend purchasing from the bulk section, due to cross-contamination concerns. And a regular blender should work fine for this recipe. If it doesn’t blend the soaked cashews up completely, you could always strain it. :) x

  16. Hi Lisa, 
    I made the cashew milk and use it in my coffee, but i cannot for the life of me get rid of a sort of “cashew-meal” which is left in the “milk”.. even if I strain it through a nutbag, because the pulp is so fine that it actually go right through.. I have tried to double strain it, and that works better. But obviously it would be easier if I didn’t have to strain it at all as you suggest her.. I have a vitamix ascent 3500 and LOVE it. So im just wondering if i might not be doing it right.. I soak the cashews for 12 hours and have tried blending it for up to 2 minuttes.. love your blog and youtube channel :D 

  17. Isn’t it silly for a grown woman to feel giddy that she has home made milk in the fridge! I was surprised about using just one cup of nuts to 4 cups of water, it works!!!  My son had a glass of it last night and he commented this morning he actually likes it, he loves cashew nuts and cashew butter and was bemused to find there’s another recipe for cashews!  I never buy nut milk as most are always sweetened which I don’t like, and here, there’s no after taste, just milk!

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

  19. 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. :)

  20. Love this!!! As usual :)

  21. 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 :)