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    Home > Recipes > How-Tos

    Cashew Milk

    Published: Feb 9, 2020 · Modified: Feb 6, 2023 by Iosune · This post may contain affiliate links · 42 Comments

    Jump to Recipe Print Recipe
    A picture of a glass of cashew milk with the words cashew milk

    Cashew milk, a creamy and delicious plant-based drink. It’s ready in 5 minutes and it only requires 2 ingredients: cashews and water.

    A side shot of a bottle and a glass with cashew milk

    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

    Step by step photos of how to make cashew milk
    • 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.
    An overhead shot of a glass with homemade cashew milk

    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?

    • Oat Milk
    • Soy Milk
    • Coconut Milk
    • Rice Milk
    • Almond Milk
    A picture of a glass and a bottle with cashew milk made from scratch

    Did you make this cashew milk recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

     

    📖 Recipe

    Small picture of a glass with cashew milk

    Cashew Milk

    Cashew milk, a creamy and delicious plant-based drink. It’s ready in 5 minutes and it only needs 2 ingredients: cashews and water.
    5 from 9 votes
    PRINT PIN RATE
    Course: Drinks, How-Tos
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 4 cups (1 l)
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 cup unsalted raw cashews
    • 3-4 cups water, I used 4 cups (1 l)
    Prevent your screen from going dark

    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

    Serving: 1cup (240 ml) | Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

    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.

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    Reader Interactions

    Comments

    1. Katie Marshall says

      April 27, 2023 at 7:28 am

      Do you use your strained solids for anything? I was thinking about using it in a smoothie or something.

      Reply
      • Iosune says

        April 27, 2023 at 10:06 am

        Hi Katie! Yes, you can add it to soups, smoothies, or pretty much anything to add extra protein 🙂

        Reply
    2. Stacy Arnold says

      February 23, 2022 at 10:43 pm

      5 stars
      It was so easy and turned out great!

      Reply
      • Iosune Robles says

        February 25, 2022 at 9:59 am

        Hi Stacy! That's amazing 🙂 I'm so glad you liked it.

        Reply
    3. Kathy says

      January 10, 2021 at 5:42 pm

      5 stars
      On your nutrition information is that net carbs or total carbs?

      Reply
    4. Zsike says

      December 09, 2020 at 7:30 pm

      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.

      Reply
      • Iosune Robles says

        December 10, 2020 at 12:23 pm

        Hi! We usually use this app: https://www.verywellfit.com/ 🙂

        Reply
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