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Cashew milk has become a superstar in the plant-based milk world, and for good reason! Its creamy texture and mild, naturally sweet flavor make it a clear winner in smoothies, overnight oats and baked goods. Learn how to make cashew milk at home so you control the ingredients and can customize it to your exact taste. Plus, it’s often cheaper and way more delicious.
Why this Cashew Milk Recipe Rawks
Like many of you, I started buying almond milk when I turned to dairy-free alternatives for smoothies and baking. However, I found it lacking in creaminess and it had a little too much aftertaste for me. My cashew milk recipe gives you a clean and creamy plant milk you’ll crave. Almond milk is the top plant milk of choice among consumers, yet I prefer cashew milk for a few reasons.
- Unbelievably creamy: Homemade cashew milk boasts a luxuriously creamy and rich texture, far superior to many store-bought alternatives. Cashews blend beautifully, creating a naturally thick and smooth consistency that’s almost decadent. It’s perfect for lattes, smoothies, or just enjoying on its own.
- Mild and versatile flavor: Cashews have a naturally sweet and mild flavor, making their milk incredibly versatile. It doesn’t have the sometimes overpowering “earthy” taste that other nut milks can have. This neutral profile means it works well in both sweet and savory dishes, from coffee and cereal to creamy sauces and even baking.
- Simple and customizable: Making cashew milk at home is surprisingly easy and requires minimal ingredients. You control the sweetness, thickness, and any added flavors. This means you can tailor it perfectly to your taste, whether you prefer it unsweetened, lightly sweetened with dates or maple syrup, or enhanced with vanilla or other spices. Plus, you avoid the additives and preservatives often found in commercial versions.
Raw vs Roasted Cashews
“Raw” cashews are softer, creamier, have a milder, buttery flavor and retain more vitamins and minerals. Roasted cashews, subjected to a second roasting, are firmer, crunchier, and possess a more intense, nutty flavor.
Ingredients You’ll Need
I love making this cashew milk recipe because it’s simple, creamy, and incredibly versatile. While the recipe itself is basic, you can easily customize it with flavors or sweeteners to suit your taste. Here’s what you’ll need for the recipe:
- Cashews: I prefer using raw cashews – whole or pieces – because they blend smoothly and create a rich, creamy texture. If you buy cashews in bulk, it’s cost-effective and ensures you always have some on hand.
- Filtered water: Using filtered water helps create a cleaner taste, and you’ll also need extra water for soaking the cashews beforehand. Soaking softens the cashews, ensuring a smoother blend.
- High-speed blender: High-speed blenders are ideal for making cashew milk because their powerful motors and specialized blades pulverize cashews into a super-fine consistency, eliminating the need for straining and resulting in a creamy, smooth milk without any gritty texture.
- Sieve / cheesecloth: A fine-mesh sieve, when lined with a nut milk bag or cheesecloth, can effectively separate the cashew pulp from the milk.
Once you’ve got these basic ingredients, the fun part is deciding how to customize your milk – add vanilla, cinnamon, or even a touch of maple syrup to create a delicious twist!
How to Make Cashew Milk
There are a few simple steps on how to make cashew milk at home. Let’s start with the basics and get you blending cashews in no time.
- Soak the cashews: Soaking softens the cashews, making them easier to blend and resulting in a smoother, creamier milk. Place the cashews in a bowl and cover them with 4 cups of water. Let them soak for at least 2 hours, or preferably overnight, in the refrigerator. The longer they soak, the creamier your milk will be.
- Drain and rinse: After soaking, drain the cashews and rinse them thoroughly under cold water. This helps remove any lingering phytic acid, which can hinder nutrient absorption.
3. Combine in blender: Add the soaked and rinsed cashews to a high-powered blender. Add 3 cups of fresh water (you can adjust this for a thicker or thinner consistency). If you’re using any sweeteners or vanilla extract, add them now as well.
4. Blend until smooth: Blend on high speed for 1-2 minutes, or until the cashews are completely pulverized and the milk is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is blended evenly.
5. Pour: For an ultra-smooth cashew milk, strain through a nut milk bag, cheesecloth, or a fine-mesh sieve lined with a clean kitchen towel. This step is optional, as many people enjoy the slightly thicker consistency of unstrained cashew milk.
6. Strain: Gently squeeze the bag or cloth to extract all the milk. Taste your cashew milk and adjust the sweetness or flavor as needed. You can add more sweetener, vanilla, or even a pinch of salt to enhance the flavor.
How to Store Cashew Milk
Pour the cashew milk into a clean, airtight container and store it in the refrigerator for up to 5 days. It may separate slightly, so give it a good shake before using.
Suggested Add-Ins
- Sea salt: I like to add a dash of sea salt to enhance the flavor. It’s subtle but adds a little something extra to the milk. Feel free to skip it if you prefer your cashew milk plain.
- Add thickness: Depending on how thick you like your milk, you may want to add more or less water to this recipe. If you don’t know then feel free to make it as-is the first time, then adjust per your preferences in the future. You can also add coconut cream to create a richer flavor and thicker milk.
- Add sweetness: You can easily sweeten your homemade nut milk with 1-2 dates and 1 tsp vanilla (just add this at the blending stage).
- Create chocolate cashew milk: Add a tablespoon of cacao powder and a little more maple syrup to create a delicious treat.
Recipes that Use Cashew Milk
When I first started making smoothies, almond milk was really the only plant milk on the market. Yet in the last 10 years, I’ve learned you can pretty much ‘milk’ anything. Here’s a few smoothie recipes I’ve created using this creamy cashew milk recipe:
Common Questions
Soak one cup of cashews in water overnight. Drain and blend with three cups of water until super smooth. Strain through a cheesecloth and mesh sieve. Refrigerate and enjoy!
My cashew milk recipe uses three cups of water to one cup of cashews. This makes about four cups of milk.
I recommend using it within four days of making for the freshest results. Always shake your cashew milk before using it as the fat separates while it sits.
Yes! Cashew milk is definitely creamier than almond milk and it has less taste than almond milk does. You can use these kinds of milk interchangeably in a recipe.
To make the creamiest and smoothest cashew milk, it’s best to soak the cashews for 4 to 8 hours. This softens the nuts, making them easier to blend and resulting in a rich, silky texture. If you’re short on time, you can speed up the process by soaking the cashews in hot water for about 30 minutes. While this quick soak won’t yield quite as creamy a result as the longer soak, it still works well for most recipes.
Yes, you can freeze cashew milk! Pour it into an airtight container, leaving some space for expansion. Freeze for up to 3 months. Cashew milk may separate when thawed. Simply shake or blend it to restore its creamy texture. For best results, freeze in smaller portions or ice cube trays for easy use in smoothies, coffee, or recipes.
More Plant-Based Milk Recipes
Now that you know how to make cashew milk, why not expand your horizons with four more types of homemade plant-based milk:
Let me know if you need help with this cashew milk recipe. I want this recipe to be a huge success for you! Don’t forget to drop a comment below and let me know how it turned out! And if you are interested in even more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
How to Make Cashew Milk
Ingredients
- 1 cup raw cashews whole or pieces
- 3 cups water filtered, plus more for soaking
- ⅛ tsp sea salt optional
Instructions
- Place cashews in a medium bowl and cover with plenty of filtered water. Allow cashews to soak several hours or overnight.
- Drain & rinse the soaked cashews then place them in a blender with 3 cups filtered water and a pinch of sea salt. Blend until very smooth.
- Place a fine-mesh sieve lined with cheesecloth over a bowl or large measuring cup or a special nut milk bag. Slowly pour the blended cashew milk through the sieve or into the bag, allowing the milk to drip below before adding more so it doesn’t overflow. Gather up the sides of the cheesecloth or nut milk bag and twist as you gently squeeze to remove as much liquid as possible.
- Transfer the strained cashew milk to a jar or bottle with tight-fitting lid. Store in refrigerator for up to 3-4 days. Shake bottle or jar well before using. Makes about one quart of cashew milk.
Equipment
- mesh sieve
- cheese cloth
Notes
- Pressed for time? Instead of soaking the cashews overnight, try flash soaking them in a bowl of hot water for 10 minutes. Then follow the above recipe starting with step 2.
- If you like a bit of pulp in your milk just strain through a sieve, no need for cheesecloth.
- To make sweetened cashew milk, add 1 tsp vanilla and 2 tsp maple syrup or 1 date to the blending step.
- Add extra water for a thinner consistency, add less water for thicker, cream-like milk.
Yum!! I didn’t even need to put this through a strainer (soaked the cashews overnight). It is so creamy and with a little vanilla made a fabulous creamer in my coffee! No weird aftertaste at all. I will definitely make this on a regular basis.
I’ve been using your recipe for years and think it’s time to let you know how much I love it. It’s easy, the taste is amazing and I feel great knowing there’s no additives (like gums or sweeteners). I use it for smoothies mostly because I like how coconut milk goes together with almond milk. I still used canned coconut milk for soups- because you can’t beat the silky texture it creates. Thanks Jen!
Diane we love knowing that you’ve been rawkin this recipe for years!!! There’s just nothing like homemade, right? 🙂 And we totally agree – canned is still wonderful for that creamy factor in soups. You’re such a pro!
This is much more economical than store-bought milk. I have made cashew milk many times and don’t strain it.
“Drain the soaking liquid from the cashews and place in a blender.” I’m unclear. After draining is it the cashews that you place in a blender or is it the soaking liquid? I’d like try this. Many thanks.
Lee
You’re adding only the cashews after you drain, you’ll then add the filtered water. There would be no need to push through a sieve if you added the liquid, right?!
I just had share that I made cashew milk yesterday and today I received your email. You are definitely bang on that it tastes better than almond! Thanks for the added info. I love it!
We love making cashew milk! I started making my own almond milk, then switched to cashew when my husband decided almonds didn’t sit well with him. It’s the best 🙂