This Homemade Cashew Milk recipe makes the creamiest dairy-free nut milk and requires no straining! Perfect for coffee and cereal, two ingredients are all you need to make this delicious plant-based beverage. Vegan and gluten-free!
Growing up in the South, whole milk was our official drink of choice, and we consumed it like water. Fast forward many years later, and I’m no longer drinking animal secretions, but I still get a craving for something creamy from time to time.
So, what do I do? I whip up a batch of homemade cashew milk, and all is right in the world. And, if you need any more convincing, wait until you try this Christmas Morning Cashew Coffee.
These days, there’s no shortage of non-dairy milk alternatives. There’s soy milk, coconut milk, oat milk, and many others. But this easy homemade cashew milk is by far the creamiest dairy-free nut milk I’ve ever tried. Its creamy texture is perfect on top of cereal, my morning coffee, or simply enjoying ice-cold with freshly baked vegan chocolate chip cookies.
It would be an understatement to say it has officially become my favorite dairy-free milk of choice. It’s a super easy recipe that requires very little effort, but the payoff is pretty awesome.
Cashews have a mild sweetness and are super rich and creamy once they’re blended. This is why they make an excellent sour cream, vegan queso, or creamy spinach artichoke dip. Plain and simple cashew cream is an excellent replacement in any recipe calling for regular dairy heavy cream.
If you are looking for a healthy, non-dairy milk substitute and are ready to ditch the cow’s milk, you should try making some delicious cashew milk.
What are the health benefits of cashew milk?
Making homemade cashew milk is much healthier than buying it at the grocery store because you eliminate all the additives and preservatives. And the best part about this recipe is nothing goes to waste.
Cashews are rich in heart-healthy monounsaturated fats, a great source of protein, and full of vitamins and minerals like calcium, magnesium, and vitamin E, all of which are essential for bone health, muscle function, and skin health.
Ingredients You'll Need
Two simple ingredients are all that's required to make homemade cashew milk. Here's what you'll need…
How To Make Cashew Milk
If this is your first time making homemade nut milk, let me assure you this recipe is easy to follow. There’s no straining, so there’s no messy nut bag to clean. Just blend, pour, and enjoy!
- Star by soaking whole cashews in hot water.
- Place the cashews and all the other ingredients in a high-powered blender. Blend on high for 1-2 minutes or until the cashew milk is smooth and creamy. If you don't have a high-powered blender, you may have to use a fine-mesh strainer or nut milk bag after blending.
- Pour the cashew milk into a glass storage container and place it in the fridge.
You can drink cashew milk straight or use it in any recipe like you would any other non-dairy or dairy milk.
How Do I Store Homemade Cashew Milk?
Storing your homemade cashew nut milk is simple. Here’s what you need to know:
- Refrigeration: Store your cashew milk in an airtight container or in glass bottles with a lid in the refrigerator. It’s best if consumed within 3-5 days.
- Shake Well: Shake your cashew milk well before using it, as it may naturally separate in the fridge.
- Freezing: Cashew milk can be frozen in ice cube trays to extend its shelf life, making it easy to use what you need.
Versatility in the Kitchen
Cashew nut milk’s versatility extends beyond just a dairy milk replacement. Here are some ideas for how to incorporate it into your daily cooking:
- Smoothies: Cashew milk adds a creamy texture and a subtle nutty flavor to your favorite smoothie recipes.
- Coffee and Tea: An excellent coffee creamer that gives you a rich and smooth beverage.
- Cereal and Oatmeal: Pour it over your cereal or mix it into your morning oatmeal for a dairy-free breakfast.
- Baking: Use cashew milk in place of dairy milk in recipes for pancakes, muffins, and more.
- Sauces and Soups: Cashew nut milk can be used in savory dishes, like creamy pasta sauces or comforting soups.
Variations to Explore
One of the exciting aspects of homemade cashew nut milk is the ability to customize its flavor. Here are a few flavor variations to experiment with:
- Sweet Vanilla: Add a touch of vanilla extract and a sweetener like maple syrup or a couple of dates for a delightful vanilla flavor.
- Chocolate Dream: Mix in some cocoa powder or melted chocolate chips along with a sweetener for a rich and chocolatey twist.
- Spiced Delight: Enhance your cashew milk with some homemade chai spice and a dash of maple syrup for a warm, comforting flavor.
- Strawberry Sensation: Blend fresh or frozen strawberries for a fruity, refreshing, creamy cashew milk sweet treat.
FAQ About Making Cashew Milk
Cashew milk tends to be creamier and has a mild, slightly sweet taste.
Soaking cashews before making cashew milk is not mandatory but highly recommended if you’re using a regular blender. Soaked cashews are easier to blend and give you creamy milk. You don’t have to soak them for a long time. A quick soak of 10-15 minutes is adequate.
The ideal ratio for cashew milk is typically 1:4, which means one cup of cashews to four cups of water. However, you can adjust the ratio to achieve your preferred consistency, making it thicker or thinner by adding less or more water.
Making your own nut milk at home can be more cost-effective than buying pre-packaged varieties. By purchasing cashews in bulk and making your own milk, you can save money and avoid added preservatives or sweeteners often found in store-bought alternatives.
Yes, cashew milk can generally be used as a replacement for other non-dairy milk in most recipes.
Top Tips
- Use a high-speed blender to smooth the cashews so you don't have to strain them. I use Vitamix.
- Sometimes, cashew milk separates. All you need to do is give it a shake.
- I prefer making cashew milk with just cashews and water. If you want to sweeten it, you can use Medjool dates or maple syrup.
- If using cashew milk in savory recipes, don't sweeten it. If making sweeter recipes like vegan blueberry pancakes or french toast casserole, sweeten the milk just a tad.
- You'll want to use this milk within 3 days, or it starts to sour. A half batch can be made as well.
- If you want thinner or thicker milk, simply adjust the amount of water used when blending by about ¼ - ½ a cup. Make it work for you.
Serving Suggestions
- pumpkin granola, chocolate granola, or oil-free crunchy granola
- vegan blueberry pancakes
- the best vegan sausage gravy
More Vegan Recipes Using Cashews
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How To Make Cashew Milk
- Total Time10 minutes
- Yield8 servings 1x
- DietVegan
Homemade Cashew Milk is my favorite everyday dairy-free milk. It’s creamy, rich, so easy to make, and requires no straining! 2 ingredients are all you need to make this delicious plant-based milk alternative. Vegan and gluten-free!
Ingredients
- 1 cup raw cashews (unsalted and not roasted)
- 4 cups filtered water
Optional
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- ⅛ teaspoon sea salt
Instructions
- Soak the cashews in hot water for 10-15 minutes.
- Place the cashews into a high-powered blender along with all the other ingredients. Blend on high for 1-2 minutes or until the cashew milk is smooth and creamy. If you don’t have a high-powered blender you may have to use a fine-mesh strainer after blending.
- Pour the cashew milk into a glass storage container and place it in the fridge.
Notes
Nutrition info does not include “optional” ingredients.
Use a high-speed blender to get the cashews perfectly smooth so you don’t have to strain them: I use Vitamix.
Sometimes cashew milk separates. All you need to do is just give it a shake.
I prefer making cashew milk with just cashews and water. If you want to sweeten it you can use dates or maple syrup.
If using cashew milk in a savory recipe don’t sweeten it. If making sweeter recipes like vegan blueberry pancakes or french toast casserole, sweetening the milk just a tad.
You'll want to use this milk pretty quick, within 3 days or it starts to sour. A half batch can be made as well.
If you want thinner or thicker milk simply adjust the amount of water used when blending by about ¼ – ½ a cup. Make it work for you.
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 1.1 g
- Sodium: 7 mg
- Fat: 8.3 g
- Carbohydrates: 5.7 g
- Fiber: 0.6 g
- Protein: 3.4 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Category: How-Tos
- Method: Blend
- Cuisine: Vegan
So easy and delicious!
Thank you!
what can be made with the cashew particles that were strained out?
Cashew milk doesn’t need to be strained.
Is there a reason I need filtered water?
It’s not a need, I just prefer it over tap water.
Thank you Shane, for all of your amazing recipes! You are helping so many people go WFPB with ease. I always send a link to your site when my friends are finally interested in trying this lifestyle. You banana bread is usually what makes them all say, “this really has no eggs, dairy or oil??? Gee maybe I can do this after all…”
Anyway – I have been making this nut milk for a long time, and just wanted to give a tip for those with sensitivity to cashews like me: It’s fabulous with Brazil nuts too!
🙂
Thank you so much and thanks for the tip!!!
Do you strain the cashews from the hot water and use filtered water to blend the cashews with?
Yes.
Hi Shane, In your cashew milk recipe, you write that the milk will sour if not used within a few days. Do you have a recipe to take this sour cashew milk and turn it into a spreadable cream cheese to which one can add fresh chives, for example? Or would the cream cheese be made by fermenting fresh cashew milk by hanging it in cheesecloth to dry out after adding a sour agent, and which agent works? Thanks, Emily
Not yet. But, that is a great idea:)
Shane, how long will it last if frozen? Thanks!
Hi, Rebekah! You simply make a batch, pour it into ice cube trays or other freezer-safe containers, and store it for future use. It should be good for at least 2-3 months.
Homemade Cashew Milk is my favorite everyday dairy-free milk. It’s creamy, rich, so easy to make, and requires no straining! 2 ingredients are all you need to make this delicious plant-based milk alternative. Vegan and gluten-free!