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    How To Make Cashew Milk

    Jump to Recipe·Print Recipe

    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!

    Jar of cashew milk on blue napkin with cashews.

    Homemade cashew milk has become my new favorite plant-based beverage. It’s incredibly easy to make and requires absolutely no straining if you’re using a high-speed blender.

    Cashews are excellent for making delicious plant-based milk. They have a mild sweetness and are super rich and creamy once blended. This is why they make an excellent sour cream, vegan queso, or creamy spinach artichoke dip.

    If you are looking for a healthy non-dairy alternative that’s perfect for baking, adding to your coffee, or simply enjoying ice-cold with some delicious vegan peanut butter cookies, this is it!

    Cashew milk not your thing? Check out my Homemade Almond Milk or Oat Milk.

    Glass of milk.

    Table of Contents

    • 🥛 Ingredients You’ll Need
    • How To Make Cashew Milk
    • How Long Does Cashew Milk Last
    • 💭 Top Tips
    • How To Make Cashew Milk

    🥛 Ingredients You’ll Need

    Two simple ingredients are all that’s required to make homemade cashew milk. Here’s what you’ll need…

    • Raw Cashews: Use only raw cashews that are unsalted.
    • Water: Purified water is best.

    How To Make Cashew Milk

    1. Soak the cashews in hot water for 10-15 minutes.
    2. 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.
    3. 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 Long Does Cashew Milk Last

    Homemade cashew milk will keep for up to 3 days in the fridge. I like using these glass milk bottles. It’s best if used in the first 1-2 days.

    It also freezes well. You simply make a batch, pour it into ice cube trays or other freezer-safe containers, and store it for future use.

    Non-dairy milk in blender.

    💭 Top Tips

    • 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.
    Cashew milk in glass jar and a milk bottle.

    More Amazing Non-Dairy Vegan Recipes

    • Cashew Mayo (Creamy, Rich, & Tangy)
    • Vegan Pumpkin Pie
    • Sweet Potato Casserole
    • Vegan Scalloped Potatoes

    Be sure and subscribe to Shane & Simple so you never have to miss a recipe. Be sure to leave a comment with a star rating if you try this recipe. I would be eternally grateful because it helps more than you know! Blessings.

    Print
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    How To Make Cashew Milk

    ★★★★★ 5 from 3 reviews
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Total Time: 10 minutes
    • Yield: 8 servings 1x
    • Category: How-Tos
    • Method: Blend
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    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

    Scale
    • 1 cup raw cashews (unsalted and not roasted)
    • 4 cups filtered water

    Optional

    • 1 Tbsp maple syrup
    • ½ tsp. vanilla
    • ⅛ tsp. sea salt

    Instructions

    1. Soak the cashews in hot water for 10-15 minutes.
    2. 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.
    3. Pour the cashew milk into a glass storage container and place it in the fridge. 

    Equipment

    Glass Milk Bottle

    Buy Now →

    Cashews

    Buy Now →

    Vitamix

    Buy Now →

    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

    Keywords: homemade cashew milk, how to make cashew milk, non-dairy milk, vegan milk

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    Reader Interactions

    Comments

    1. Donna Bolster

      January 25, 2022 at 8:47 am

      Do you strain the cashews from the hot water and use filtered water to blend the cashews with?

      Reply
      • Shane Martin

        January 26, 2022 at 1:27 pm

        Yes.

        Reply
    2. Emily

      February 06, 2021 at 3:29 pm

      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

      ★★★★★

      Reply
      • Shane Martin

        February 07, 2021 at 11:37 am

        Not yet. But, that is a great idea:)

        Reply
    3. Rebekah Jones

      February 01, 2021 at 6:52 pm

      Shane, how long will it last if frozen? Thanks!

      Reply
      • Shane Martin

        February 02, 2021 at 10:57 am

        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.

        ★★★★★

        Reply
    4. Shane Martin

      February 01, 2021 at 5:32 pm

      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!

      ★★★★★

      Reply

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