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 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 being poured into a glass

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.

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, oat milk, almond milk, hemp 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.

Girl standing and drinking cashew milk

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 It 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?

Cashew Milk Recipe Video

 While it’s super easy to make cashew milk, it always helps to watch a quick tutorial video. You can also subscribe to my YouTube Channel for weekly cooking videos!

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!

How to Make Cashew Milk

5 from 61 votes
Prep Time: 3 mins
Total Time: 3 mins
Servings: 8 servings
Author: Lisa Bryan
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!

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.

Lisa's Tips

Nutrition

Calories: 89kcal, Carbohydrates: 4g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 106mg, Calcium: 10mg, Iron: 1.1mg
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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233 comments on “How to Make Cashew Milk”

  1. Love all your recipes. Is there a certain honey that you use? I’ve never used honey in anything and don’t know if one is better than the next.

  2. Do you soak the cashews on the counter overnight versus in the refrigerator?

  3. I made this yesterday and today it went bad. It’s like buttermilk/yoghurt consistency. 

  4. Hi Lisa! Can sprouted cashews be used for this?

  5. Hi Lisa!  I have question about your cashew milk serving size & nutrition info.  How many cups do you consider as a single serving of the milk & is the nutrition info you have in the recipe good for a single serving or the whole batch?  I’m doing a weight loss program & need to make sure I’m staying on plan.  I’ve been making your cashew milk for months & love it!  It’s the only “milk” I drink now!!  I also really enjoy your videos & content!  I’m so grateful I discovered you on YouTube!!

  6. Where do you buy your raw cashews 

  7. Where has this recipe been all my life?!?!  This is so delicious and it is now the only milk we drink. It really could not be any easier.  It’s also quite a treat to drink some as soon as you make it, while it is still warm from the Vitamix.5 stars

  8. Hi Lisa, as I am italian, I am not used to using cups. I see you use a different kind of cup, a glass one, for the cashew. The metal one doesn’t fit? Thanks.

    • Hi Laura – I always have metric measurements listed in the recipe card :) There is a toggle button where you can choose metrics!

  9. Hi Lisa:
    Love your website! Question – can you use unsalted cashews instead of raw and if you can, do they need to be soaked as well?

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