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Looking for a super creamy, almost taste-free, dairy alternative for your smoothies? My two-ingredient nut milk recipe is a winner! I’m teaching you how to make cashew milk, as well as which nut wins the cashew milk vs. almond milk debate.
Sweetened or unsweetened, this easy recipe should definitely make it into your weekly rotation.
Like many of you probably did, I immediately started buying almond milk when I turned to dairy-free alternatives for smoothies, baking and more. However, I always found it lacking in creaminess and it had a little too much aftertaste for me. My cashew milk recipe gives you the best, cleanest plant milk you can find with the creaminess you crave.
Table of Contents
Cashew Milk Recipe
Place cashews in a medium bowl and cover with plenty of filtered water. Allow cashews to soak for several hours or overnight.
Drain + rinse the soaked cashews and place the cashews in a blender with 3 cups of 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 milk through the sieve or into the bag, allowing it 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 liquid to a jar or bottle with a tight-fitting lid. Store in refrigerator for up to 3-4 days. Shake bottle or jar well before using.
My recipe makes about 4 cups or 1 quart of milk. To shorten the soaking time, place 1 cup of raw cashews into a cup of hot water and soak for 10 minutes. This will soften up those cashews enough to blend easily.
Tips for Creamy Milk
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 easily sweeten your homemade cashew milk with 1-2 dates and 1 tsp vanilla (just add this at the blending stage).
While you can flash soak cashews in hot water, soaking them overnight produces the creamiest finished product. Make sure you use unsalted, raw cashews (not roasted).
Plant Milk FAQs
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 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.
Cashew Milk vs Almond Milk
I’m guessing if you’ve cooked in the plant space for any amount of time, you’ve probably tried almond milk. It is definitely the #1 plant milk of choice among consumers, and it’s a great choice! But for me, cashew milk is better for a few reasons.
First, cashew milk tastes better than almond milk because it is virtually tasteless. It doesn’t leave a weird aftertaste in a latte as almond does.
Second, cashew milk is naturally creamier than almond milk. If you want a super creamy smoothie then cashew milk is your friend.
Cashew milk vs almond milk nutritionally doesn’t have a clear winner. Cashew milk has fewer calories, but they are close in fat, carbs and protein.
Ultimately, try both and decide which one you like best! Then let me know how you settled the debate in the comments below.
More Plant Milk Recipes
If you’re wondering how to make other kinds of plant milk then I’ve got you covered! You can use the recipes below to make almost any kind of plant milk you want. Here are some of my most used recipes:
What’s your go-to plant milk? Let me know if you need help making your own. I want this recipe to be a huge success for you!
Don’t have time or the desire to make your own milk? Check out my milk guides for the best almond and oat milk on grocery shelves right now.
Cashew Milk in Smoothies
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. I started experimenting with other fun options like cashews and other nuts and seeds. Here are a few recipes using this creamy, delicious beverage:
- Vanilla Matcha Smoothie
- Smoothie for Acid Reflux
- Banana Smoothie
- Strawberry Smoothie
- Avocado Smoothie
- Mango Smoothie
- Gingerbread Spice Smoothie
- Blueberry Smoothie
- Cherry Açaí Smoothie
You can swap cashew milk in any smoothie recipe that calls for plant milk. Don’t forget to drop a comment below and let me know how your homemade milk turned out!
Please rate + review this recipe once you’ve made it; I’d love to hear how yours turns out!
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 🙂