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    Home » Recipes » Smoothies, Juices & Drinks

    Homemade Cashew Milk Recipe

    Published: Sep 11, 2015 · Modified: Jun 10, 2022 by Sally Cameron · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    While markets overflow with alternatives to dairy milk, they often contain unwanted additives, gums, flavors or sweeteners. So make homemade! It's always the best. Homemade cashew milk is a nice alternative to almond milk.

    A glass bottle and a glass of cashew milk, with a box of cashews on a table.
    Jump to:
    • Why You'll Like This
    • Recipe Ingredients
    • Recipe Instructions
    • Nutrition: Cashews versus Almonds
    • A Nice Tool to Have: Digital Kitchen Scales
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This

    • It's delicious!
    • A terrific alternative to dairy milk and almond milk.
    • No additives, preservatives, etc.

    Recipe Ingredients

    • Cashews: Be sure to buy raw cashews. You do not want them roasted or salted.
    • Water: Use filtered or bottled water for clean cashew milk.
    • Vanilla extract: Optional if you want vanilla flavor.
    Weighing raw cashews on a kitchen scale.

    Recipe Instructions

    Simply soak raw cashews over night in cold filtered water or about 8 hours. Cashews are softer than almonds so the soaking time is shorter. Cover the cashews by a few inches with the water, then refrigerate.

    In the morning, drain off the soaking water, add fresh filtered water to the blender and puree until smooth, 30 seconds. All that you do want and nothing that you don't. Cashew milk needs no straining and it's silky smooth.

    Homemade Cashew Milk|AFoodCentricLife.com
    Frothy cashew milk in a blender.

    Nutrition: Cashews versus Almonds

    Both nuts contain heart-healthy monounsaturated fats, with almonds having just a little more than cashews. Almonds also have more fiber than cashews. Cashews are higher in carbs and almonds have a little more protein.

    Almonds win in the calcium and vitamin E department, while cashews offer more zinc, iron and magnesium. Overall, both are healthy options, and cashew milk is a nice change once in awhile.

    A Nice Tool to Have: Digital Kitchen Scales

    Although you can measure out your nuts, weighing them with a digital kitchen scale is the most accurate. It's a kitchen tool I could not live without. If you don't have one, I encourage you to buy one. You can get them at kitchen supply and discount stores, just about everywhere these days.

    Pouring a glass of non-dairy milk into a glass.

    📖 Recipe

    Homemade Cashew Milk | AFoodCentricLife.com

    Homemade Cashew Milk

    Sally Cameron
    Wonderful in smoothies or almost anywhere you would use dairy milk, cashew milk is non-dairy. Soak raw nuts overnight and puree. Don’t buy it when homemade chase milk is so easy to make. No straining is needed as cashew milk purees into a fine milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 hours hrs
    Cook Time 5 minutes mins
    Total Time 6 hours hrs 5 minutes mins
    Course Beverage
    Cuisine American
    Servings 6 servings
    Calories 235 kcal

    Equipment

    • blender

    Ingredients
      

    • 9 ounces raw cashews 1 ¾ cups
    • Cold water to cover for soaking
    • 6 cups fresh cold water for pureeing

    Instructions
     

    • Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator overnight, 8-12 hours.
    • After soaking, pour off soaking water, fill blender with 6 cups fresh cold filtered water, add nuts and puree for 60-90 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.

    Notes

    Be sure to buy raw cashews. You do not want them roasted or salted.

    Nutrition

    Calories: 235kcalCarbohydrates: 13gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 17mgPotassium: 281mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 23mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Homemade Lemon Ice Cream »

    Reader Interactions

    Comments

    1. Dovetta says

      September 13, 2015 at 2:43 pm

      I made this milk in 1976, but added a touch of vanilla extract to it. Yummy!
      Thanks for awakening the memory. I will start making it again, now that I have great grand children.

      Reply
      • Sally Cameron says

        September 13, 2015 at 7:23 pm

        It is great with vanilla, Dovetta. I do that too. Have you tried the Sunny Day Organic vanilla bean powder? Extracts are fine too. Love vanilla. Teach your GGkids!

        Reply

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