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cashew milk on a tabletop.

How to Make Cashew Milk

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


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


  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.


  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.


  • 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

Keywords: how to make creamy cashew milk, homemade cashew milk, dairy-free cashew milk, blended cashew milk