Cashew milk is my favorite dairy-free nut milk. It’s incredibly creamy and simple to make at home. Unlike almond milk, it doesn’t require straining. Just soak the cashews overnight, drain, then blend with water — and you have fresh homemade cashew milk.
CASHEW MILK
For years I drank dairy milk constantly — I used to joke that my family called me “the cow” because I always had a glass in hand. But over the past several years my relationship with food has changed. After autoimmune diagnoses, nutrition training and a focus on whole-food living, I’ve become much more mindful about what I eat and drink.
I want to be clear that I’m not against high-quality dairy — I still enjoy goat cheese and homemade yogurt when it works for me. However, a large portion of the global population struggles to digest lactose, and many people with digestive autoimmune conditions find that dairy can worsen symptoms.
If you’re avoiding dairy, there are many plant-based options: coconut milk, oat milk, almond milk, hemp milk, banana milk — and among the nut milks, cashew milk is a top choice. It’s mild, extra creamy and very easy to prepare.
YOU DON’T HAVE TO STRAIN CASHEW MILK
Compared to almond milk, cashew milk is creamier and has a subtler flavor. One of the best practical benefits is that it doesn’t leave a lot of pulp when blended, so you don’t need to strain it — just blend well and pour. A high-speed blender produces a smooth, silky milk with minimal effort.
HOW TO MAKE CASHEW MILK
Cashew milk comes together quickly once the cashews are soaked. There’s no need to buy expensive cartons when homemade tastes better and is ready in minutes. The only prep step that requires planning is soaking the cashews overnight. Follow these simple steps:
- Soak: 1 cup raw cashews soaked overnight, then drained and rinsed.
- Add: Place the soaked cashews and 4 cups of water (and any optional sweeteners or flavorings) into a high-powered blender.
- Blend: Blend on high for 1–2 minutes until smooth and creamy.
- Store: Pour into a container and refrigerate.
Use the milk straight from the fridge or substitute it for dairy in recipes such as smoothies, cereals, baked goods or coffee.
HOW LONG DOES IT LAST?
Homemade cashew milk will keep in the refrigerator for about 3–4 days, though it’s best within 2–3 days for peak freshness. If you won’t use it quickly, halve the recipe or freeze extra portions for later use.
Freezing is convenient: pour leftover cashew milk into silicone ice cube trays and freeze. Pop a cube into a smoothie or thaw a few cubes for coffee or cooking when you need them.
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 overnight, drain and rinse the cashews.
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Place the cashews into a high-powered blender and add the water and any optional ingredients. Blend on high for 1–2 minutes or until the milk is smooth and creamy.
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Transfer the cashew milk to a storage container and refrigerate.
Lisa’s Tips
- Use an airtight container for the freshest homemade cashew milk.
Nutrition
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Recipe originally posted October 2016, updated with new information.