Rich, creamy, dairy-free, this cashew milk easy to make and it needs no straining (a triumph!)! Made in a high speed blender, this Homemade Cashew Milk Recipe is my go-to milk for every day, perfect to enjoy simply or in sweet and savory recipes. This recipe is vegetarian, vegan and gluten free.
⭐️⭐️⭐️⭐️⭐️ Review: “My seven year old daughter says, “It’s so good!!!” What a great alternative!, and so easy too! Thanks!”
How Do You Feel About Nut Milk?
I’ve been playing around with a few different homemade nut milks, and so far, this cashew nut milk recipe has my attention. I tried almond milk, but could never figure out what to do with all the leftover pulp. Even trying to use the pulp in smoothies and brownies, it just didn’t work for me. And I can’t bear the thought of composting or throwing it out.
This cashew milk recipe is simple to whip up, perfect for everyday, is creamy, has a neutral flavor and is so creamy and rich. Plus, there’s no waste! The whole cashew gets blitzed in a blender.
At a Glance: How to Make Cashew Milk
- First, soak the cashews overnight or quick soak method.
- Second, rinse and drain the cashews.
- Next, transfer the cashews to a high speed blender, pour in the water and any other inclusions (sweetener, vanilla, cinnamon…) if using.
- Last, blend on high speed until smooth and creamy.
See how easy it is to make?
How to Use Homemade Cashew Milk in Recipes
Cashew milk is perfect for every day whether you’re dairy free or reducing dairy in your diet. Cashew milk can be used like dairy milk in many recipes. Depending on how much you dilute the cashews will depend on the recipe you’re using them in. Here are some ideas to get you started:
- Sweet or Savory: For savory cooking, I use it as is without any inclusions (cinnamon, vanilla…) and same for most baking. However, if enjoying it simply in Classic Sourdough Pancakes or with Maple Pecan Granola or Sourdough Cookies, for example, I typically add dates or maple, cinnamon and vanilla.
- For baking, I dilute it, adding an additional cup of water to the full recipe. Or within a recipe use half cashew milk, half water. It yields the consistency about 2% milk.
- For savory cooking, I make it without any inclusions (cinnamon, vanilla…).
- For latte frothing or cutting Cold Brew Coffee, drip coffee, Earl Grey Latte, or 5 Minute Chai Latte, I make it as is, like half & half with a sweet edge.
- Cream, Half & Half, Whole or 2% Milk: The consistency of this cashew milk recipe is similar to half & half. If a thinner or thicker milk is preferred, adjust the amount of water used when blending by about one cup either way. It’s completely adjustable.
Traci’s Tips
- A high-speed blender is a must for nut milk. To get the cashews perfectly smooth, I use Vitamix (affiliate link). You don’t have to strain the blended cashews, if using a VitaMix so all the ingredients are retained. Just soak the cashews overnight at room temperature water, then blend.
- Sweetener (or not) of Choice: Sweeten this cashew milk recipe with dates, maple syrup, honey, agave, sweetener of choice or no sweetener at all. Play with the ratios to suit your taste/dietary needs. After making this recipe for cashew milk a few times, you’ll discover the combination of flavors and/or level of sweetness you prefer.
- Shake it Up! After storing, you’ll notice how the cashew milk separates. Give the cashew milk a good shake each time before using.
5 Minute Homemade Cashew Milk Recipe
Ingredients
- 1 cup (160 grams) Raw Cashews
- 2 Medjool Dates pitted*, or 3 tsp of maple, honey or agave.
- 3 1/2 cups (800 grams) Water**
- 1/4 teaspoon Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Cinnamon optional
Instructions
- Soak the cashews in very hot water for 15 minutes (quick soak) or cashews can be soaked in room temperature water for two hours or overnight as well – whatever works for your schedule. Drain cashews and rinse. Add cashews to the blender (I use a Vitamix) along with dates, water, salt, extract and cinnamon. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.
- If you find your cashew milk still has some chunks, strain the solids out using a nut milk bag, layered cheese cloth or other fine strainer. I have not experienced this when using a Vitamix. Store in a lidded container for up to three days. Shake well before using.
Just wondering where you are getting 206 calories for the entire recipe, when 1 cup (160 grams) of cashews has at least 500 calories, some calculators saying as much as 600 calories or more? Been searching online, and no nutrient calculator is saying less than 500 calories for a cup of cashews. Just trying to nail down the calorie count! Am I missing something??
Hi Machelle! The estimated nutrition of 206 calories is for one serving (see bottom of the recipe card).
How long does this stay fresh in the fridge?
Hi Myia… 3 – 4 days in the fridge.
First time making cashew milk. I was impressed how good and flavorful this milk is.
Love hearing this Maria! Thank you for your note!
Can chipped raw cashews be used for this recipe. Bcz chipped raw cashews are cheaper to buy.
That should be fine, Karen. Go by weight rather than volume if you can.
My first try at homemade nut milk and I’m very impressed! So creamy and easy to make. it did separate in my tea a little but I’m not sure how to change that and I find it’s a problem with most plant milks.
Incredible! So smooth and creamy with a burst of flavor. My entire family loved. No added it to my coffee. So tasty! I wish I could add a photo :)
Thank you for your note, Jodi! Hooray for tasty cashew milk. SO glad everyone approved!
I just made it and I love the taste. I think I have found my new favorite milk.
Hooray! I love this discovery, Pam. Thank you for your note and five star review!
Quick, easy, and yummy. So much better homemade. Thank you,
Hi Sabrina! Hooray! Yes, yes… couldn’t agree more. Thank you for your note and five star review!
Your quick method using hot water to make cashew milk is delicious. I followed the recipe using the dates vanilla, and cinnamon except I eliminated the salt. If you want a super fast, simple way to make your own non-dairy milk that tastes great,try this recipe.
Hi Marilyn! Thank youuuu for your note, and a five star review. So excited you’re enjoying the recipe!
I make my own soy milk, and variety of nut milks. This recipe is very good and very easy. Just this weekend, my friends and I made this recipe along with others for a ‘taste test’. It scored well. My blender is a high speed blender (like vitamin), if anyone is looking for a less expensive and Quality blender look into CLEANBLEND. It works like a dream!
Hi Emm! Thank you for your note and including my cashew milk in your taste test!
I made this cashew milk last night to incorporate into my juice cleanse since the ones provided were too sweet. This. Was. Perfect. I’ve made cashew milk in the past, but this is the best one by far. I have a blendtec but I still soaked them just to make the easiest possible digestion milk as possible. I warm it in a mug and drink it before bed for the magnesium (and deliciousness) benefit. Thank you for sharing!
Hi Bobbi! Thank you for your note and giving the recipe a go! So happy to hear you’re enjoying the cashew milk. It’s such a treat!
I had been looking for a non dairy creamer for a few months. I had tried making other cashew milk recipes but nothing tasted as good as this one. I use about 3 Tbs for my coffee every morning and it gives my coffee the creaminess that I had been missing after giving up half n half. Since I only use it for my coffee, it’s enough to last longer than 3 days. I actually have used it for up to 5 days without a problem. I just make sure to shake it well.
Hi Nizza! Thank you for your note and giving the recipe a go. Hooray for a non dairy creamer that you love :D It’s such a delicious nut milk for everyday!
I have made this cashew milk for our smoothies and baking and really enjoy the flavor and ease to make it (no straining required). If I don’t need it for baking I just add 1/4 cup to the smoothie when I make it in the morning and it gives a perfect creamy texture. So much more practical than having to have purchased nut milk on hand. Thanks for a great recipe.
Yummm! Quick & luscious. I made a batch for my nightly golden milk, made with turmeric, cinnamon, pepper & a touch of xylitol. All healthy & yummy.
I had no idea it could be so easy to make delicious cashew milk! I soaked my cashews for about 4 hours in hot (initially) water, then blended them in Vitamix with the flavorings, but no sweetener/dates. Loved it! And it did not separate overnight like I had expected. I will be making this regularly now; I can make it in small amounts AND help the environment by not buying the prepared nut milk in cartons. A win-win!
Hi Lauren! Thank you for your note, rating and giving the recipe a go! So happy to hear you’re enjoying the recipe. It’s SO good too without any sweetener/dates! Indeed, no prepared milk carton waste – a win-win for sure!
Thank you so much for posting this recipe. It was sooooo good, and so east as well. I will never buy pre-made again.
Hi Beth! Thank you for your note and rating! SO happy to hear you’re enjoying the cashew milk! Hooray!
This sounds so good, I have to try it. I just read that almond milk is bad for bees. Can you freeze this?
Hi Aray! Thank you for your note. I think we may have read the same article. I’ve not tried freezing the cashew milk, but I wouldn’t hesitate giving it a try. Thaw in the fridge overnight and give it a good shake before consuming. Please let us know if you give it a go!
I made this in a hurry only later to realize I completely forgot to rinse and drain the cashews after soaking them overnight. It was so delicious we drank it all up anyway!
LOL! SO happy you enjoyed the recipe, Luz! Thank you for your note!
I love it! This tastes like ice cream (without the cinnamon). I put it in my daughter’s cereal and she was in heaven! No more guar gum! Thank you for sharing a delicious and simple recipe!
Hooray! Thank you for your note and review, Becky! So happy to hear. Cashew milk is a delicious discovery!
Just made it and it’s amazing! Truly the best cashew milk I’ve had. No way I can go back to store bought but milks now.
So happy to hear Kristina! Thank you for your note. Agreed! Once you’ve made homemade, you just can’t go back!
Hi – Can you use this in smoothies or is it more made for small pours, like coffee creamer and in baked goods? I wanted to make it in stead of buying it at the store for my smoothies. Typically I use about 1.5 cups of the cashew milk
Hi Angela! Thank you for your note! You can use it in smoothies. If you’re used to store-bought, however, I’d dilute this a bit to taste (maybe by half!) before adding it to smoothies. It’ll be delicious!
Thank you for your feedback! When you say dilute, do you mean add another 3 cups of water (6 cups total water) to make it a lighter version (not so heavy) to use in smoothies? Sorry, I was unsure on the process. Just don’t want to get a tummy ache because the milk is too rich – is why I was wondering as many people talked about using it as a creamer. I wasn’t sure if it was made to drink for a smoothie, or for cereal, in that large amount.
It’s completely to taste how thick or thin you’d like it. If you’re unsure, pour 1/2 a cup and dilute it with 1/2 cup water and taste. You can dilute it more if you like.
It’s not actually milk. It’s literally just nut water. You won’t get a tummyache from it.
Yes it does, than you. I try to stay away from salt when possible. A lot of smoothies and flavored waters, also detox waters.
I appreciate your time.
Thank you aaz gain
Brenton
Is the salt needed in this to preserve or just for taste.
Hi Brenton… it’s simply for taste. I leave it out when using it in recipes where salt is added, like in baking for example. But I do like to add it for coffee creamer and/or for drinking, granola, etc. All the ingredients are to taste, really. I find simply blending the cashews alone too to be delicious! I hope this helps and you enjoy the recipe!
I’m not a sweet tooth so I made the Cashew milk without Vanilla and Dates. I still loved the taste. I make my sour creams etc with Cashews as well. Such a versatile Drupe… I don’t use a lot of Cashews either in my milk. I usually use about a good third of a cup of cashews which I think is nicer. It’s still nice and creamy as well….I’m not someone who likes an over creamy milk for my cuppa tea and coffee, so the lessor amount of Cashews used is better for my taste…
Thanks for a brilliant site…
Nuffy aka Nancye
Thank you so much Nuffy! That’s what I love about this recipe! It’s completely flexible to taste. My hubs and I make it too, just with cashews and at a creamy strength for coffee. When I bake with it, I dilute it by a bit more than half. I’m always tweaking it to fit the recipe! So happy you’re enjoying it. Thank you for your note!
FYI almond pulp makes delicious HUMMUS using the same seasonings as you would for regular garbanzo bean hummus. And the benefit for using almond pulp is that it is alkalizing and not acidic as are garbanzo beans
Hi, I’ve been experimenting a ton with hazelnut milk and I love it with lattes. I’m excited to try the cashew milk and perhaps a combination of the two.
Thanks for your recipe
Hi Christine! Ooooh, I like the idea of mixing hazelnut and cashew! I hope you enjoy the cashew milk… it’s in my latte every morning! :D
Tried this as my first ever attempt at a homemade nut milk. Used honey as my sweetener as I didn’t have any dates left and didn’t have any vanilla either but still tasted very good. Have bought a big bag of cashew nuts from the local Asian supermarket to make more. It was so quick there shouldn’t be a panic at running out of milk again!
Thanks
Hi Penny! So happy to hear you’re enjoying the Cashew Milk! Thank you for your note! Indeed, so easy to whip up and to adjust to taste. I use unsweetened for creamer… it’s so good in coffee!
I just ran across the recipe today, and I am excited to give it a try. Where can I find the nutritional content for this? I’m not seeing it right off. Thank you!
Hi Brittany! Thank you for stopping by. Please feel free to plug in the ingredients to any nutritional content calculator of choice.
Hello! Hooow do you make cashew cream cheese? I NEED to know! :)
I just tried making the cashew milk in my regular OBN-blender.. didn’t manage to blend it smooth, but the taste is great! I only used cashews, water, a little powdered vanilla, a teaspoon of maplesyrup and salt. Since I couldn’t get a hold of the other ingredients. And it’s good! Milky -not sweet like a milkshake. Love it.
Now I just need to save up for a vitamox…
Oh and I totally forgot to ask what I originally started my comment… can this milk be used in cooking and baking -how does it react with heat etc? (Pancakes, bechamel sauce, riceporridge etc) Would love to hear of any experiences!
Hi Hanna… thank you for your note. I have a few recipes I’ve used cashew milk in sprinkled throughout the blog post. Please take a look there. I also use it in ALL my baking applications that require flour. I’ve been working on a custard recipe using it, but it’s not quite turning out how I want it to (that could be my fault though). I’ll update this post with some of the other recipes I use it in here. So happy you’re enjoying the cashew milk!! Vitamix offers refurbished machines that are of great value.
Loved this recipe! So creamy!
Do you have a good online source for bulk cashews? I love cashew milk and all things cashew for dairy alternatives, but it’s so hard to find cashews under 7 or 8 bucks a pound.
Also, if you do decide to make almond milk again, I like to use the leftover meal as a base for a natural skin exfoliant!
Hi Torsten, so happy you’re enjoying the recipe. I typically buy cashews in the bulk bins at the co-op, or sometimes at Costco (hate the plastic containers!!). So I’m not sure where to purchase online. If you find a resource (organic too), please let us know!
Hi Have you made cashew milk from the Costco Kirkland Signature Raw Unsalted Organic Cashews? It says on the container that the nuts are steam pasteurized, so I wasn’t sure if they would make good milk. Thanks!
Hi Star! Yes, I use those cashews often. They work perfectly.
Thank you for your tip too on the exfoliant! Noted!
I made this except instead of water I used cocanut milk and instead of dates I used cocanut sugar. It turned out a little thin for my taste for coffee creamer. I added two heaping spoonfuls of cocanut oil. This made the most delicious coffee creamer!
Great recipe! I was wondering if after soaking the nuts for the recommended time I should toss that water and replace it with fresh water. I’ve heard all nuts, seeds and legumes (cashews) contain a toxin that can be eliminated by soaking them in water for up to 24 hours. I guess the time varies depending on what exactly your soaking. Cashews are soft so I suspect they require less time. Btw I once added the flesh of a young coconut to your recipe along with the dates and wow was that delicious! It blended up just as smoothly as the cashews and didn’t need to be strained either.
Hello James! Thank you for your note. The addition of coconut sounds absolutely delicious! Indeed, draining and rinsing after soaking is important, and this is why I included it in the recipe: “Drain and rinse” Isn’t it so nice to be able to benefit from the whole nut? No waste!
My seven year old daughter says, “It’s so good!!!” What a great alternative!, and so easy too! Thanks!
Love it! Thank you for coming back and leaving a note, Angela! So happy your daughter like it! :D
I tried this today using my Ninja and it just didn’t do the trick. It tastes amazing though! Looking into getting a Vitamix now.
maybe soak them overnight, I did and put mine in the old nutribullet 600W motor, strong enough and no need to strain.
I always use the Ninja and it works perfectly for this and almond milk. I use the high-speed 60-second setting. You can always do it twice.
Thank you for your note on the Ninja!
Try dry-blending the cashews into almost powder first, then add enough hot water to cover and let sit for 5 minutes or more. Then add the rest of the water and blend well. I never buy any kind of milk so I always make quick cashew milk when needed, and have been doing this for years in my po’ folks blender! lol
Just made this! Delicious, quick and easy! Thank you for the recipe!
Hooray! Thank you for your note Victoria. I’m finding lately that for milk to be used in savory applications or even sweet, I leave the dates and maple out completely. But for use in coffee and oatmeal, for example, I leave it in. I love how versatile it is. So happy to hear you’re enjoying it!
Hi,VEGAN CHOCOLATE HAZELNUT CAKE WITH WHIPPED GANACHE,your homemade nut milk for this
Soak the cashews in very hot water for 15 minutes (cashews can be soaked in room temperature water for two hours or overnight as well – whatever works for your schedule). Drain and rinse. Add cashews to the blender along with dates, water, salt, extract and cinnamon. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.
How much water is added in the blender please?
It says 3.5 cup (or 4 of you like it thinner) :-)
I made it this morning with a ninja and it was so creamy and no left over pulp. You don’t have to have a Vitamix yo make it.
I used my classic Oster, and it worked just fine for drinking.
Oooh that’s great Virginia. Thank you for your note!
I was wondering how the calorie count is so much lower on store bought nut milks. Per cup, this one is over 140 calories. I’m assuming healthier than store bought just confused why calories are so much higher. Thanks
Hi Stephanie! Thank you for your note. I don’t know for sure, but I suspect it has to do with how much the nut milk is diluted. This recipe is rather thick, and can be adjusted to taste or application or to reduce the calories. A side by side taste test would be interesting. I hope this helps.
Store bought nut milks contain hardly any nuts. Some even say on the carton that it contains less than 2% nuts. They have lots of fillers and unnecessary ingredients. Fresh is much better.
This is an amazing recipe. It’s plenty sweet for my taste just using the cashews and dates and vanilla. I used less water and added some ice cubes and my 16-year old son, who isn’t a nut-loving guy, thought it made a great “milkshake”. I saved the extra and will try it as a creamer for my tea or coffee tomorrow. Can’t recommend this enough. Delicious!
Has anyone ever tried to use cashew nut milk in a milk frother for coffee? If so, does it separate
Hey Carol! Thank you for your note. I’ve tried it on my espresso machine’s frother (and again this morning!) and I don’t get any separation. I hope this helps!
Have you looked at the refurbed ones on the Vitamix site?? They are deeply discounted, and you still get an amazing warranty. I bought mine for $300.
Hi Carrie! I know several people who’ve purchased a refurbished VitaMix… they stand behind their machines – new or used! Love that! What a deal!
I made this after seeing a friend I follow on Instagram post about making it and I was blown away by how delicious it is! Just the right amount of sweetness and vanilla flavor and it is so incredibly creamy! I will be making this often, thank you for the recipe :)
Hi Jayme! Thank you for your note! It is SO good, right? I love it too. So happy you enjoyed the recipe. Now, add a big scoop of raw cacao, more vanilla and maple syrup for a chocolate delight! ;D
Can I make this with a food processor or can it only be made with a Vitamix or blender?
Hey Lavinia, I’ve only tried this recipe in a vitamix, but you could make it in a blender and strain it through a cheese cloth to drain the solids. If you go this route I would recommend trying a liquid sweetener like maple syrup to taste. I hope this helps. Please let us know if you give it a go!
I guess I have to break down and buy a vitamix! :-)
Ninja works perfectly and is much cheaper.
Hi Cynthia! Thank you for your tip!
I have a Ninja and found I needed to strain a bit. Still had pulp. Thoughts?
Hi Erika! Maybe allow the cashews to soak longer or use hot water to soak. I’ve not used a Ninja, but several community members have used it successfully with this recipe. I hope this helps!
I had a Vitamix when I lived in California, but moved to Germany two years ago. Since the voltage is different here, I didn’t bring my blender . . . but I couldn’t live without it! So, after a year of feeling like I couldn’t make the things I was used to making, I broke down and bought a Vitamix with EU voltage. And, just like before, I use it every single day . . . and like you said . . . some days, multiple times a day. Seriously the best money (TWICE!) I’ve ever spent.
I get it, Michelle. Totally. I would have HAD to do the same. Once you’ve used a Vitamix.. well, you just gotta have it! Best money indeed! :D
I make my own soya milk. Didn’t realized I can make with cashew too! I don’t have a Vitamix myself but my parents got one for nearly ten years! Will definitely try it out when I visit them next time!
Vitamix for 10 years?! Hooray! So happy you’ll be able to give this a go! :D
I made this recipe this morning and it’s an absolute dream. It’s super easy and super yum. It’s a nice change from the (unsweetened) almond milk (store bought) I normaly use. Been planning on making that too (just like hemp milk is on my schedule). I just pre-soaked the cashews last night anf followed all of the instructions. We have a Vitamix ourselves and it blended everything in no time resulting in the creamiest of creamy cashew milk. My husband dropped off one bottle at his parents across the street and I used another bottle to pair with Traci’s “Maple Pecan Granola” recipe. It was heaven in a bowl. Will make this again and again.
Thanks for all of the wonderful recipes Traci! I love them.
xoxo
Melanie
Hey Mel! Woot woot!! Super easy, yes and sooo good. Hemp sounds fabulous.. and I’ve not made it yet, but put so much of it in smoothies which makes them ultra creamy. I hope your inlaws enjoyed it too. Pairing this with my favorite granola? Yes please!! Thank you Mel, for your notes! xo
This cashew milk is soooo good and easy to make. I don’t know why I hadn’t made it sooner. Thank you Traci. You have to use the cashew milk and make the Matcha Chia Pudding……amazing….another Thank you Traci.
Hooray, Pam! Thank you for your note! You’re welcome my dear. :D
I’ve been intending to try out cashew milk at home for some time, but your post finally gave me the kick in the toosh to get on it! I had even just bought fresh dates from our local urban farmer at the market (ONE reason I can find that I’m lucky to live in the AZ desert!). I followed your quick and easy method and it is going to be a total life-saver each week as my family and I are trying to learn to meal prep AND make more of our own things to save on cost. My toddler, who is currently obsessed with cashews, helped make it as well and had a blast! She won’t stop asking for “coshew milk.” Haha:) I’m excited to try this different ways, as well, like adding cacao if I’m feeling saucy or adding its creamy goodness to my matcha tea! Thanks so much for the recipe and encouragement!
This totally makes my day Stacey! And good for your adventures in meal planning! Not an easy task, but so necessary when attempting to have a smooth week. So happy you and your toddler in the kitchen whipping things out together! No doubt including kids in cooking helps them understand where their food comes from and that preparing it is part of life… I’m going to have to add some cacao!! That would be creamy dreamy!