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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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!