Cashew milk is an easy dairy-free milk that you can make at home in just minutes. Just like homemade hemp milk, there’s no need to strain it!
Benefits of Cashews
What are the benefits of cashew milk? Cashews are technically a seed, though they often get grouped together with tree nuts because they have a similar nutrition profile.
Here’s why you’ll love them:
- Cashews are rich in monounsaturated fatty acids (MUFAs), and studies suggest that replacing saturated fatty acids with monounsaturated fatty acids may lower the risk of cardiovascular disease.
- Eating cashews may help to lower total and LDL cholesterol levels.
- Briefly roasting cashews may help boost their antioxidant content, too.
- Studies suggest that nut consumption may help with maintaining a stable weight, possibly because we don’t digest all of the calories that cashews contain.
- Eating cashews may help to lower insulin levels.
Cashews have a mild, neutral flavor so they are perfect for using in non-dairy milk, too!
How to Make It
To make homemade cashew milk, start by soaking the cashews. Cover them with 3 to 4 inches of water, and let them soak for at least 2 hours. (You can soak them overnight in the fridge, too.)
Soaking them helps to remove some of the phytic acid that is naturally found in nuts. This will potentially boost mineral absorption of important nutrients, like iron, zinc, and calcium.
Once the cashews have been soaked, drain and discard the soaking water to remove that phytic acid.
Add the drained nuts to a blender, then add in fresh water and any other flavorings you like. All you have to do is blend it together to make a creamy, dairy-free milk!
Compared to almonds, cashews are lower in fiber, so they don’t have a lot of pulp to strain out. As a result, you can skip the straining process!
P.S. If you do make homemade almond milk, I have recipes for your leftover almond pulp, too. My favorite is almond pulp hummus!
How to Store It
How long does homemade cashew milk last in the fridge? You can store cashew milk in the fridge for up to 4 days.
Because it doesn’t have any added preservatives, it doesn’t last as long as store-bought milks, but you can make as much or as little as you need to by modifying this recipe.
Also, separation is normal! When you store cashew milk in the fridge, the cashew sediment might settle on the bottom, but you can shake the bottle to make it look creamy again.
Using it as a Coffee Creamer
Did you know cashew milk can be used as a coffee creamer? I make a more concentrated version by using only 2 cups of water to 1 cup of cashews.
This 2:1 ratio creates a more creamy milk, that even makes a decent foam for lattes when you add it to a milk frother.
Vanilla Cashew Milk Coffee Creamer:
- 1 cup cashews
- 2 cups water
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons maple syrup
- pinch of salt
Blend until smooth and creamy, then add it to your morning coffee! It’s still not quite as creamy as heavy whipping cream or half and half, but it makes a tasty dairy-free alternative.
Looking for an extra creamy latte? Try my Vegan Latte or London Fog tea latte for an easy dairy-free drink. They are both unbelievably satisfying!
Making Chocolate Milk
How do you make chocolate cashew milk? Try this easy variation!
Chocolate Cashew Milk
- 1 cup cashews
- 4 cups water
- 5 tablespoons cacao powder
- 5 to 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
You can cut this recipe in half if you only want to make 2 cups of milk, instead. It’s just as delicious as Chocolate Almond Milk, only no straining is required.
Frequently Asked Questions
Cashew milk is slightly creamier than almond milk, but both make excellent dairy-free alternatives. I think cashew milk is easier to make (because no straining) but almond milk
Because you don’t strain it, cashew milk is slightly thicker than almond milk. It’s not as thick as traditional whole milk, though. Expect it to have a texture between skim and 1% milk.
If you don’t have a high speed blender, I recommend straining the milk through a fine mesh strainer to catch any pieces that aren’t totally broken down.
Yes! It has a very mild, nutty flavor on its own, but it’s even more delicious when you add a little maple syrup and vanilla.
- 1 cup cashews , soaked in water for 2 or more hours
- 4 cups water (32 ounces)
- 1 tablespoon maple syrup (20 grams; optional)
- pinch of salt (optional)
- Drain the soaked cashews, and discard the soaking water. Add the drained cashews to a blender, along with 4 cups of fresh water, and the maple syrup and salt, if using.
- Blend until smooth and creamy. If you have a powerful blender, there shouldn't be any cashew pulp to strain out. However, if you don't feel your blender got everything blended smoothly, you can pour the milk through a fine mesh strainer to catch any pieces that might have been missed.
- Adjust the flavoring to your liking. You can add more maple syrup, or vanilla, if you'd like a vanilla-flavored milk. (See my tips in this post for making coffee creamer or chocolate milk.) Store the milk in an airtight container in the fridge for up to 4 days.
If you try this cashew milk recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too!
Reader Feedback: What’s your favorite dairy-free milk?
Questions and Reviews
I’ve made this and it’s awesome!! Do you have any tips to keep the cashew milk (or any nut milks) from separating or curdling when adding it to hot drinks like coffee?
I’ve tried adding a tablespoon of coconut oil to the mixture when I want to use it as a coffee creamer, and that can sort of help, but it will still separate as the coffee sits. I just keep a spoon in mine and stir it, or swirl it in my cup, to keep it looking creamy.
I love your recipes so much.
Did you know the cashew is a seed of this apple tree?:
L. The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple pseudofruit.
I want to try to grow a tree some day. Cashews fascinate me. Thank you so much!
how much vanilla would you recommend adding?
This is my new favorite milk. Thank you! Since I’m trying to avoid added sweeteners, I sweeten it with dates and skip the salt. It’s so yummy and so much easier than making almond or soy milk. Yum!
Megan, I am so grateful to you for posting this recipe. My son is currently on an elimination diet which precludes him from having, among other things, dairy, almonds, oats, soy and sunflower seeds. Unfortunately, the store bought variety of coconut milk contained sunflower and the cashew milk was made with an almond butter base, so I decided to make my own cashew milk. Your website was my immediate go-to. I knew you would have a delicious recipe for this with clear and concise directions and helpful tips. As always, you did not disappoint! It turned out perfect and my son was ecstatic. He LOVED it. He said it tasted way better than regular milk or almond milk. Thank you so much Megan xo