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.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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.