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 raw 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 plant-based milks I’ve prepared because it’s only made with raw cashews and water.
It’s usually hard to find a 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 milk to plant milk. It’s creamy, delicious and healthy, made with only 2 ingredients and ready in 5 minutes.
Making your own plant milks at home is really simple and they’re so affordable. Besides, you only need a powerful blender and a nut bag, that’s all!
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 strainer, a napkin or a nut milk bag (photo 3).
- Enjoy the milk hot or cold!
Pro tips
- Using raw and 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 another plant milk.
- To make the 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.
- You can also add some other ingredients like vanilla extract, cocoa powder or sweetener (dates, sugar, maple syrup, etc.).
What to do with the cashew milk pulp
- 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.
Can cashew milk be heated up?
Of course! You can heat your cashew milk in a saucepan or the microwave and use it to make all kinds of recipes. Just make sure it’s still good before you drink it.
How to drink cashew milk
You can drink cashew milk 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 cow’s milk.
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Cashew Milk
- Prep: 5 mins
- Total: 5 mins
- About 4 cups (1 l) 1x
- Drinks, How Tos
- Vegan, American
Servings About 4 cups (1 l) 1x
Cashew milk, a creamy and delicious plant-based drink. It’s ready in 5 minutes and it only needs 2 ingredients: cashews and water.
Ingredients
- 1 cup unsalted raw unsalted cashews (140 g)
- 3–4 cups water (750 ml – 1l), 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 milk is thicker you can drink it just like that. If not, you can strain the milk using a cheesecloth, a 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 and 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 another plant milk.
- To make the 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.
- You can also add some other ingredients like vanilla extract, cocoa powder or sweetener (dates, sugar, maple syrup, etc.).
- Nutritional information provided for this recipe was calculated after straining the cashew milk. If you don’t, it’ll be more caloric.
Nutrition
- Serving Size: 1/10 of the recipe or 100 ml
- Calories: 23
- Sugar: 0.2 g
- Sodium: 3 mg
- Fat: 1.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 1.3 g
- Fiber: 0.1 g
- Protein: 0.6 g
Update Notes: This post was originally published in October of 2014, but was republished with new photos, step by step instructions and tips in February of 2020.
Hello
What can we do with the leftovers after straining the milk?
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 🙂
Simple, easy, delish WFPB Recipe! Thanks! Just made my life healthier and easier! Keep up your wonderful sharing!
★★★★★
Hi Jim!!! It is always a pleasure for us to help people! Thank you so much for your words!! Have a great day!
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!
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!
Hi Frank! So glad you liked it 🙂
So easy, delicious, and creamy!!!
★★★★★
Hi Stacia! Thanks a lot 🙂 Have a nice day!
Super easy. I soaked my cashews for 6 hours before blending and drained it through a nut milk bag. Made some very yummy lattes using it
★★★★★
Hi Barbara! So glad you enjoyed it 🙂
I made this and it tasted weird and watered down.. I’m wondering if I did something wrong?
Hi Desarie! Did you tried the cashews? Maybe they didn’t taste well… Did you use a powerfull blender? This milk is pretty thick. Hope it helps!
The reason why it does not last more than 2 /3 days is soaking activates the fermentation process which continues even after you grind it to make milk. The key here is soak cashew overnight, next day wash in clean filtered water, and boil it for 5 minutes which halts the fermentation process and then proceed to make milk will last atleast 5 days. My kids absolutely love cashew milk with hint of vanilla and raw cacao 🙂
Hi Mina! Thanks a lot for your comment, I didn’t know that! Have a nice day 🙂
You are absolutely correct: This is the creamiest milk! Yummy! I actually didn’t even soak the cashews (since I wanted to have it immediately) and I didn’t strain the mix either. I blended it for a long time so it still came out smooth and creamy. Just how I like my milk!
Thank you again for your wonderful site. It has helped me and my family immensely!!
Hi Kate! So glad you liked it 🙂 We’re happy to help!
Hi Vikki! I’ve just searched 1 cup of cashew milk at https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 🙂
How do you calculate the calories of nut milk? I can’t work out how many calories you loose by straining. Cheers!
Hi Iosune,
Do you have recipes where you use the pulp of different plantmilks?
Thanks,
Winnie
Hi Winnie! Yes, I have this one: https://simpleveganblog.com/chocolate-hazelnut-truffles/ It’s sooo delicious! 🙂
Hi I bought already activated cashews do I skip the overnight soaking and just blend them with water?
Thank you
Hi Simona! I’ve never used them, so I’m not sure, but I think you sould also soak them to get a smooth texture. Have a nice day!
I am excited to try this, thanks so much for sharing.
Hi Anna! You’re so welcome. Hope you like it!
Any idea why cashew milk only lasts 2-3 days where the other recipes are more like 5 days? Thanks!
Hi Dawn! I don’t know, sorry!
DO I USE THE WATER THE CASHEWS WERE SOAKED IN?
Hi Els! I prefer to use clean water 🙂