While store-bought dairy milk alternatives are abundant, they often come with unwanted additives, gums, and sweeteners. The solution? Make your own! This homemade cashew milk recipe is a creamy, wholesome option that’s free from unnecessary extras. It’s a fantastic alternative to almond milk and works beautifully in smoothies, oatmeal, and so much more. Plus, it’s incredibly easy to make—fresh and customized to your taste.
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Why You'll Like This
- Cashew milk is delicious!
- A terrific alternative to dairy milk and almond milk.
- No additives, preservatives, just clean cashew milk.
Cashew milk is great in this chocolate banana smoothie.
Recipe Ingredients
- Cashews: Be sure to buy raw cashews, not roasted or salted.
- Water: Use filtered or bottled water for clean cashew milk.
- Vanilla extract: Optional if you want vanilla flavor.
For measurements please see the recipe card. For another delicious non-dairy milk, try hemp milk. It's high protein and takes 1 minute.
Substitutions and Variations
Here are fun and flavorful ways to customize this cashew milk recipe with various flavorings and sweeteners to enhance the taste and versatility:
- Natural sweeteners:
- Dates: Blended into the milk for a caramel-like sweetness.
- Maple Syrup: Adds a subtle, earthy sweetness, and try the zero-sugar maple syrup (it's what I use).
- Honey: A classic, versatile sweetener (or the zero-sugar honey).
- Other options: Agave nectar, brown rice syrup, or simple syrup.
- Flavorings:
- Spices: Cinnamon, cardamom, clove, ginger, allspice, pumpkin spice blend.
- Vanilla: Use vanilla extract or vanilla bean paste. Almond extract works too.
- Citrus: Lemon zest or orange zest for uplifting fresh flavor.
- Chocolate: Cocoa powder makes it creamy and chocolatey.
- Herbs: Try refreshing fresh mint or dried culinary lavender leaves.
- More: A pinch of salt amplifies flavor, also try matcha green tea powder.
Try cashew milk in this 5-minute cherry smoothie recipe.
Recipe Instructions
Simply soak raw cashews over night in cold filtered water or about 6 hours. Cashews are softer than almonds so the soaking time is shorter. Cover the cashews by a few inches with the water, then refrigerate.
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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.
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.
Chef's tip: Weigh your cashews. Although you can measure out your nuts, weighing them with an inexpensive 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.
Serving Suggestions
Use this cashew milk recipe almost wherever you would use almond milk or dairy milk. It will depend on the recipe but it's usually a pretty good substitution. Serve it cold to sip on as you would any milk, or used in overnight oats with chia seeds, Bircher muesli, and protein smoothies.
Recipe FAQs
Yes, soaking softens the cashews for smoother blending and easier digestion.
Soak cashews for 4–8 hours in water, or for a quick option, soak in hot water for 15–30 minutes.
While raw cashews are best for neutral flavor and creaminess, roasted cashews can work but will add a more robust, nutty flavor.
More Plant Milk Recipes
Homemade pant milks are easy to make and delicious used in many recipes. Plus the nuts and seeds are easily stored in the pantry so you never run out.
Did You Make This Recipe?
If you make cashew milk, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Cashew Milk Recipe
Equipment
Ingredients
- 6 ounces raw cashews 1 full cup
- Cold water to cover for soaking
- 4 cups fresh cold water for pureeing a quart
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Instructions
- Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator for 4-8 hours or overnight.
- After soaking, pour off soaking water, fill blender with 4 cups fresh cold filtered water, add nuts and puree for 60 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.
Notes
- Add vanilla extract for vanilla cashew milk.
- For sweetened cashew milk add a little maple syrup or simple syrup.
- For no added sugar, use a monk fruit blend or monk fruit simple syrup.
- If you prefer a strained milk, pour through a nut milk bag, but it's not really needed.
Dovetta says
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.
Sally Cameron says
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!