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How To Make Cashew Milk

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: How-Tos
  • Method: Blend
  • Cuisine: Vegan
  • Diet: Vegan


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!


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


  • 1 Tbsp maple syrup
  • 1/2 tsp. vanilla
  • 1/8 tsp. sea salt


  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. 


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 1/4 – 1/2 a cup. Make it work for you.


  • 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