Cashew milk, a creamy and delicious plant-based drink. It’s ready in 5 minutes and it only requires 2 ingredients: cashews and water.
This cashew milk is so tasty it doesn’t need any kind of sweetener. It’s creamy and you can use it to make a lot of different sweet or savory dishes. Also, it’s one of the healthiest alternatives to dairy milk. I’ve prepared it because it’s only made with raw cashews and water.
It’s usually hard to find store-bought plant milk that only contains what it’s supposed to contain: nuts and water. I made this cashew milk at home to make sure I enjoy a completely healthy drink that doesn’t have chemicals and too much added sugar or sweeteners.
This cashew milk recipe is a simple, inexpensive, and easy way to switch from cow's milk to plant milk. It tastes so good, it's delicious and healthy, made with only 2 ingredients, and ready in 5 minutes.
Making your own plant milk at home is really simple and it's so affordable. Besides, you only need a powerful blender and a nut bag. It's perfect for you if you have lactose intolerance!
How to make cashew milk - Step by step
- Soak the cashews overnight or in hot water for 30 minutes before making the milk.
- Drain and rinse the cashews (photo 1) and blend them in a blender with 3-4 cups of clean water (photo 2).
- Strain the milk using a cheesecloth, a fine mesh strainer, a napkin or a nut milk bag (photo 3).
- Enjoy your cashew milk hot or cold!
Pro tips
- Using raw unsalted cashews is the best option, but if you can’t find them, use roasted cashews instead. I wouldn’t recommend using salted or fried cashews.
- Feel free to replace cashews with any other nut and make a different kind of plant milk.
- To make this homemade cashew milk, use just 3 cups of water (750 ml), try it, and then add more water until you obtain the texture you’re looking for. Use a bit less water for a creamy texture and a bit more for it to be more liquid.
- Use a high-powered blender or a regular blender.
- You can also incorporate some other ingredients like vanilla extract, cocoa powder, ground cinnamon, or sweetener (dates, sugar, maple syrup or agave syrup, etc.) for dairy-free milk full of flavor. I sometimes add a pinch of salt, but it's not necessary.
What to do with the cashew milk pulp
You can make plenty of delicious recipes with the leftover pulp. Feel free to add it to recipes like vegan donuts, vegan blueberry muffins, or your smoothies.
Can cashew milk be heated up?
Of course! You can heat your cashew milk in a saucepan or in the microwave. Just make sure it’s still good before you drink it.
How to drink cashew milk
You can drink cashew milk just like cow's milk: with coffee or tea, plain, sweetened, or even with cocoa. It’s a delicious plant-based option if you want to stop drinking dairy milk.
This cashew milk can also be used in sauces, soups, or even ice cream.
Looking for more plant milk recipes?
Did you make this cashew milk recipe?
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Cashew Milk
Ingredients
- 1 cup unsalted raw cashews
- 3-4 cups water, I used 4 cups (1 l)
Instructions
- Soak the cashews overnight the night before. You can also soak them in hot water for 30 minutes before you start making the milk, but it’ll have a lighter texture if you soak the cashews all night long.
- Drain and rinse the cashews, put them into a blender with 3-4 cups of water and blend until well mixed.
- If you have a powerful blender and don’t mind if your cashew milk is thicker you can drink it just like that. If not, you can strain the milk using a cheesecloth, a fine mesh strainer, a napkin, or a nut milk bag.
- Keep the leftovers in an airtight container in the fridge for 3-4 days.
Notes
- Using raw unsalted cashews is the best option, but if you can’t find them, use roasted cashews instead. I wouldn’t recommend using salted or fried cashews.
- Feel free to replace cashews with any other nut and make a different kind of plant milk.
- To make this homemade cashew milk, use just 3 cups of water (750 ml), try it, and then add more water until you obtain the texture you’re looking for. Use a bit less water for a creamy texture and a bit more for it to be more liquid.
- Use a high-powered blender or a regular blender.
- You can also incorporate some other ingredients like vanilla extract, cocoa powder, ground cinnamon, or sweetener (dates, sugar, maple syrup or agave syrup, etc.) for dairy-free milk full of flavor. I sometimes add a pinch of salt, but it's not necessary.
- Nutritional info has been calculated after straining the cashew milk. If you don’t, it’ll be more caloric.
Nutrition
Update Notes: This post was originally published in October of 2014, but was republished with new photos, step-by-step instructions, and tips in January of 2022.
Katie Marshall says
Do you use your strained solids for anything? I was thinking about using it in a smoothie or something.
Iosune says
Hi Katie! Yes, you can add it to soups, smoothies, or pretty much anything to add extra protein 🙂
Stacy Arnold says
It was so easy and turned out great!
Iosune Robles says
Hi Stacy! That's amazing 🙂 I'm so glad you liked it.
Kathy says
On your nutrition information is that net carbs or total carbs?
Zsike says
Hi!
Could you tell me please how did you calculate calories for this recipe?
I just made my first nut milk from only cashew and water, and me and my boyfriend are on a diet, and I really don't know how much calories it contains, I only know how much calories it had before straining.
Thank you.
Iosune Robles says
Hi! We usually use this app: https://www.verywellfit.com/ 🙂
Angel says
Hello, Thanks for this recipe! I was wondering how long the self life would be for this milk?
Iosune Robles says
Hi! If you keep the leftovers in an airtight container in the fridge, it will last 3-4 days 🙂
Paleo Cookbook says
Your article is very nice and informative. Thanks for sharing it!
Iosune Robles says
Thanks for your kind words 🙂 Have a nice day!
Misbah says
Hello
What can we do with the leftovers after straining the milk?
Iosune Robles says
Hi Misbah! You can make plenty of other delicious recipes. You can add it to your smoothies to make them creamier and even use it to make oatmeal, chocolate cookies, or vegan muffins 🙂
Jim Beerstecher says
Simple, easy, delish WFPB Recipe! Thanks! Just made my life healthier and easier! Keep up your wonderful sharing!
Iosune Robles says
Hi Jim!!! It is always a pleasure for us to help people! Thank you so much for your words!! Have a great day!
Jim Beerstecher says
Just made another batch! It's my go-to recipe! Every other batch of nut/bean milk is now cashew milk. Great to stir into a bowl of curry anything, oatmeal, berries, soup, stew, etc. Keep it simple recipe. I make half batches so it never goes bad on me. I use it up in 3 days. Perfect cycle for this WFPB geezer!
Frank says
I’ve been making cashew milk for one year. I soak a cup of organic cashews in hot water for 30 minutes, rinse and place in Vitamix with 3 cups of filtered water. Then I add 1 tbs of organic maple sugar, 1 tsp vanilla and a pinch of sea salt. I blend on high speed for 45 seconds. A nut bag is not needed. If there are a few small pieces of nuts they can be removed with a standard fine mesh strainer. The texture and taste is terrific!
Iosune says
Hi Frank! So glad you liked it 🙂