Cashew milk is my favorite dairy-free nut milk. It’s incredibly creamy and simple to make at home. Unlike almond milk, cashew milk doesn’t need to be strained—just soak the cashews overnight, drain them, then blend with water. In minutes you’ll have smooth, homemade cashew milk.
CASHEW MILK
Years ago I drank a lot of dairy milk—so much that my family jokingly called me “the cow.” Over time my relationship with food changed: I earned a health coaching certification, started a healthy living blog, and learned more about how different foods affect the body. I still enjoy high-quality dairy now and then, like goat cheese and homemade yogurt, and I try not to demonize foods. But for many people, dairy causes issues: roughly 65% of the world’s population has difficulty digesting lactose, and dairy can aggravate symptoms for those with digestive autoimmune conditions.
That’s why dairy-free milk alternatives are so popular. You could choose coconut milk, oat milk, almond milk, hemp milk, or banana milk. But for a creamy, mild nut milk that’s quick to prepare, I prefer cashew milk.
YOU DON’T HAVE TO STRAIN CASHEW MILK
Almond milk is a long-standing favorite, but cashew milk stands out for its creaminess and subtle flavor. When blended well—especially with a high-powered blender—there’s no pulp left, so no straining is required. That makes cashew milk one of the easiest homemade nut milks.
HOW TO MAKE CASHEW MILK
The process is fast and straightforward. The only step that requires planning ahead is soaking the cashews overnight. After that, blending takes just a minute or two. Here’s the simple method:
- Soak 1 cup raw cashews in water overnight, then drain and rinse.
- Add the soaked cashews and 4 cups of fresh water to a high-powered blender. Add optional sweeteners or flavorings if desired.
- Blend on high for 1–2 minutes, or until the milk is silky smooth.
- Pour into a storage container and refrigerate.
Use cashew milk plain, in coffee, smoothies, cereal, or any recipe that calls for dairy milk.
HOW LONG DOES IT LAST?
Homemade cashew milk will keep in the refrigerator for about 3–4 days, though it’s best within the first 2–3 days. If you won’t use all of it quickly, halve the recipe or freeze extra portions. Pouring small amounts into silicone ice cube trays and freezing makes it easy to grab a cube for smoothies or to thaw for a single cup of coffee.
More Recipes Using This Cashew Milk
- Strawberry Banana Smoothie
- Peach Breakfast Smoothie
- Chia Seed Pudding
- Paleo Porridge
How to Make Cashew Milk
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Description
Video
Ingredients
- 1 cup raw cashews, soaked overnight, drained and rinsed
- 4 cups water
Optional
- 1-2 tbsp maple syrup, (or honey)
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
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After soaking the cashews overnight, drain and rinse them.
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Place the cashews in a high-powered blender with the water and any optional ingredients. Blend on high for 1–2 minutes, or until smooth and creamy.
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Transfer the milk to a storage container and refrigerate.
Lisa’s Tips
- This is a recommended storage container for homemade cashew milk.
Nutrition
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Recipe originally posted October 2016, updated with new information.