Cashew Milk

5 from 9 votes

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

Prep Time5

Total Time5

Course: Drinks, How-Tos

Cuisine: American

Diet: Vegan

Servings: cups (1 l)

Calories: 178kcal

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.

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.