Learn how to make Cashew Milk for all of your dairy-free needs. You don’t even need a nut milk bag to make this delicious vegan and plant-based milk. Just blend and pour.

glass of cashew milk with a string tied around the neck of the jar.

Cashew milk is a non-dairy milk alternative made by blending cashew nuts with water. It’s one of the easiest homemade nut milks you can make.

Unsweetened cashew milk is perfect for sweet or savory recipes, and can be heated or used in baking.

Cashew Milk Benefits

  • You don’t need to strain cashew milk through a nut milk bag, so it’s one of the easiest, most affordable, and fastest dairy-free milks you can make.
  • Homemade cashew milk will keep in your refrigerator for up to 5 days and is excellent for putting in coffee.
  • You can customize cashew milk to your liking. Add sweetness or different flavors to change it up.

Let me show you exactly how to make cashew milk.

Ingredients

jar of cashew nuts on a tabletop.

The only ingredients you need for cashew milk are cashews and water.

I recommend using raw cashews as opposed to roasted cashews. Raw cashews are softer which makes them easier to blend and results in a very creamy texture.

I also recommend using filtered water as opposed to tap water to make sure you don’t get a chlorine flavor in your homemade cashew milk.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Unlike almonds that usually need to soak in water for 8-10 hours, cashews only need a very quick soak and rinse to get them ready for blending.

The short soaking time for making cashew milk is one reason why I love making it so much. Honestly, even 10 minutes in a bowl of water is enough soaking time for cashews.

I recommend using organic raw cashews that you buy online or at the grocery store.

Step One

So, the first step to making cashew milk is to place about one cup of whole cashews in a bowl and cover them with filtered water.

raw cashews soaking in bowl with water.

Step Two

The second step is to rinse the cashews and then combine them in a high-speed blender with fresh filtered water.

Ideally, you would use a high-powered blender like a Blendtec or a Vitamix to ensure that the smoothie gets very creamy and fully blended.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

As I mentioned, one of the best parts about making cashew milk is that you don’t have to strain it using a nut bag like you do for homemade almond milk.

Step Three

So, the third step is to blend the cashews and water until they are completely combined.

That’s it! Now you have creamy cashew milk that is so much better for most people than cow’s milk. Store it in an airtight container in the fridge for up to several days.

I hope you love this homemade cashew milk recipe as much as I do! You can even use your own cashew milk to make a dairy-free latte, hot chocolate, or just in your morning coffee.

two jars of cashew milk with label that says cashew milk.

Cashew Milk Recipe Tips

  • For flavor variations,try blending 1/2 cup organic cashews + 1/3 cup brazil nuts + 1 tablespoon of carob or cocoa powder for a Cashew-Brazil Chocolate Milk or the base of homemade fudgesicles.
  • For use as a protein-rich smoothie base, blend 1/2 cup organic cashews + 1/4 cup hemp seeds + 3 cups filtered water for a Cashew-Hemp Milk perfect for green smoothies (see my list of smoothie recipes).
  • I recommend using raw cashews as opposed to roasted cashews.
  • I also recommend using filtered water as opposed to tap water to make sure you don’t get a chlorine flavor in your homemade cashew milk.
  • Feel free to sweeten your delicious cashew milk using maple syrup or dates. You can also add a dash of vanilla extract for depth of flavor.

Recipe FAQs

Is cashew milk high in protein?

Cashew milk is not high in protein. A 1/2 cup serving has about 3 1/2 grams of protein according to my recipe. If you want a creamy milk with protein, try soy milk.

Is cashew milk better than milk?

Cashew milk is a great substitute for dairy milk, but it’s not necessarily better. It really just depends whether or not you have a sensitivity to dairy or to nuts. Learn more about the reasons to go dairy-free.

How do I know if my cashew milk is bad?

I don’t recommend keeping homemade cashew milk for longer than 5-7 days in the refrigerator. But, if you do, you can tell if you cashew milk has gone bad if it doesn’t smell good.

More Dairy-Free Milk Recipes You Might Like

Don’t Miss These Dairy-Free Resources!

10+ Benefits of Going Dairy-Free

7 Dairy-Free Substitutes for Heavy Cream (Vegan Options)

25+ Dairy-Free Smoothie Recipes (No Milk)

100 Gluten-Free Dairy-Free Recipes

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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cashew milk on a tabletop.

How to Make Cashew Milk

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5 from 7 reviews

Print Recipe

Learn how to make cashew milk for all of your dairy-free needs. You don’t even need a nut milk bag to make this delicious vegan and plant-based milk. Just blend and pour.

  • Total Time: 16 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 1 cup organic cashews, soaked for 10-30 minutes in filtered water, rinsed well and drained
  • 4 cups filtered water

Instructions

  1. Combine the cashews and water in a high-speed blender. Process for about 45 seconds or until completely blended.
  2. Store the milk in an air-tight container for up to 5-7 days in the refrigerator.

Equipment

Notes

  1. Try blending 1/2 cup organic cashews + 1/3 cup brazil nuts + 1 tablespoon of carob or cocoa powder for a Cashew-Brazil Chocolate Milk or the base of homemade fudgesicles.
  2. For use as a protein-rich smoothie base, blend 1/2 cup organic cashews + 1/4 cup hemp seeds + 3 cups filtered water for a Cashew-Hemp Milk perfect for green smoothies (see my list of smoothie recipes).
  3. I recommend using raw cashews as opposed to roasted cashews.
  4. I also recommend using filtered water as opposed to tap water to make sure you don’t get a chlorine flavor in your homemade cashew milk.

Nutrition

  • Serving Size:
  • Calories: 65
  • Sugar: 0.7 g
  • Sodium: 4.6 mg
  • Fat: 5.1 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 3.5 g
  • Fiber: 0.4 g
  • Protein: 2.1 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.