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!
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.
Enjoy!
How to Make Cashew Milk
Ingredients
- 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
Instructions
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After the cashews have soaked overnight, drain and rinse them.
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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.
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Place the cashew milk in a storage container and refrigerate.
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Other cashew recipes you might like:
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!!
Oh, interesting that you had more. Sounds like it got frothier or creamier, likely due to a more powerful blender. Always a good thing to get an extra cup of cashew milk though. ;) x
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!
Glad you enjoyed it Natalie! And I agree that cashew milk has a milder, more delicate flavor. That’s why I love it as well. :) x
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.
You’re fine using cashew pieces. They should soak up and blend the same. :)
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
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
Hi Nina – it sounds like you’re doing everything right. Perhaps it’s your cashews? You could also try straining through a coffee filter, which is much finer and would catch any type of “meal” leftover. :) x
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!
Not at all silly! I remember feeling the same way when I made my first batch of homemade cashew milk. It’s probably because we think it’s gonna be more difficult than it is. ;) Enjoy!
Thanks for this! How long is the cashew milk good for while stored in the refrigerator?
It’s usually good for up to 4-5 days in the fridge. Just give it a shake before using. :)
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. :)
Love this!!! As usual :)
Thanks lovely! :) xo
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 :)
Well, twist my arm on more cashew-based ice creams. Lol! Any particular flavors you’re craving?? :) x
Yes! Here’s what I’m requesting = a simple (yet delicious) chocolate cashew milk ice cream; and then a vanilla cashew milk ice cream that incorporates chunks of your best chocolate chip cookies.
Loving these ideas! I’ll put my recipe development cap on and come up with something! xo
Yay! Can’t wait for that and of course all of your other upcoming recipes :) xo