Let’s talk milk. Do you like milk? Milk and I have a tumultuous past. As a kid, I boycotted milk for a solid ten years, during which time my mother fretted about my calcium intake and swore I’d turn into a decrepit, brittle old lady. May the record show that I have not once broken a bone.
These days, I’m still not much of a milk drinker. I like a splash of it in my coffee, but I accidentally stopped drinking coffee two months ago. I can’t say I’m a fan of store-bought milk alternatives, either. Soy milk, rice milk and almond milk all have a funky aftertaste that I can’t abide. Homemade almond milk is pretty good, but straining the pulp from the liquid mixture is more trouble than it’s worth.
Homemade cashew milk, however, is a different story. It’s my one exception. It’s easy to make and it’s absolutely delicious. Cashew milk is the creamiest of homemade nut milks and the most refreshing, in my opinion.
Since the nuts blend entirely into the water, no nuts go to waste in the process. That also means that the cashew milk retains all of the fiber and nutrients present in the cashews. Did I mention that you don’t have to strain the mixture? I’m a fan.
Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein (source).
I’ve made this cashew milk recipe in my old blender and my new fancy pants blender (courtesy of Blendtec). Both blenders produced creamy milk that didn’t require straining, so don’t worry if you don’t have a fancy pants blender. Soaking the cashews first helps them break down in the blender, too. Generally, soaking nuts before consuming them helps release beneficial enzymes. I’m not sure that’s true for cashew milk, though, because even “raw” cashews have already been through two roasting processes to remove their inner and outer shells. “Raw” cashew milk/cream/cheese may be a misnomer.
A cold glass of cashew milk is super refreshing on a hot day. Add cinnamon and it reminds me of horchata. Mix some into Assam or black tea with spices for a riff on Chai tea. It would be great with muesli or cereal for breakfast. Apparently you can even make ice cream with cashew milk, though I admit I’m skeptical. Have you tried it?
Please let me know how your cashew milk turns out in the comments! If you’re looking for more homemade milk alternatives, check don’t miss my pecan milk and oat milk.
Cashew Milk
- Author:
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Beverages
- Method: Blended
- Cuisine: American
Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.
Ingredients
- 1 cup raw cashews
- 4 cups water, divided*
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
Instructions
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Notes
*Water ratio: The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.
Make it vegan: Use maple syrup or agave nectar, not honey.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jen
My first attempt at making nut milk after being fed up with all the crap and ingredients you can’t pronounce in grocery store almond milk. This was AMAZING. I cannot stop drinking it. My only comment is that I didn’t need the extra two cups of water – it was the perfect consistency with just the first two cups. Thanks so much for this recipe.
★★★★★
Kate
Thank you, Jen! I’m so glad you loved the cashew milk. Yours sounds super creamy!
KJ
Can you freeze the cashew milk if you can’t use it all at once?
Susan Mercer
I have made this cashew milk recipe regularly and love the flavor and texture. Last time I made it I put a couple of tablespoons of chia seeds to soak in filtered water while the nuts were soaking in their separate container. Blended the chia seeds with the cashews using 5.5 cups of water. The seeds blended nicely with a tiny bit of residue that did not go through a very fine sieve. Added a nice touch to the milk.
Eric
Great recipe. I don’t like cow milk at all haven’t for almost 30+ years. I used to think strainI got the almonds was a waste, especially with cheese cloth. I use a 15″ square of muslin now inside a fine strainer. So much easier.
The plus side of this is I get to retain the almond pulp. I lay it out and dehydrate it for use as almond flour. Look at the prices they charge for that. I both skin them and leave the skins on, depending on my mood. I use them to replacement reduce flower in recipes and have started experimenting with using them in tempura style batters.
Just an idea for those that strive for less kitchen waste.
But the way it makes an amazing gluten free pie crust savory or sweet.
Charles
Thank you, Kate, for an amazingly delicious recipe! As much as I love almond milk, I feel that this is a much superior nut milk recipe because, as you noted, nothing goes to waste and you don’t have the added step of straining the pulp like you do with almonds.
There was an earlier question about the best source for cashews. I would refer anyone interested to Braga Farms in California (http://www.buyorganicnuts.com/). I have purchased raw organic almonds and cashews from these folks many times and have never been disappointed. I have no inside relationship with this company – simply amazing product and superior customer service – they are truly great to do business with. Check them out!
Susan
So happy to have discovered your blog recently. Can’t wait to make the cashew milk! I used to make almond milk, but hated the straining process and the waste of good almond solids. In the end, I decided that it made more sense to just eat the almonds instead of making them into milk. So I am thrilled to have found your no-straining, no-waste cashew milk recipe.
Kate
Thank you, Susan! I’m glad you found my blog, too. I agree, almond milk is just too much of a hassle. Cashew milk, though. :)
stephanie
I found your recipe when I googled “cashew milk” over the weekend. You sold me when you said there’s no straining involved. I soaked the raw cashews for 4 hours and after following your instructions using my Vitamix I had smooth, creamy homemade cashew milk! I’m trying to cut calories so I added an extra cup of water at the end, and it was still plenty rich. This recipe is super simple and delicious. Thanks for sharing it!
★★★★★
Kate
Thanks, Stephanie! Glad you found my recipe!
Kate
Hi Jamah, thanks for the note. I’m sorry, but I don’t allow my recipes to be reproduced elsewhere, unless you made at least three substantial changes to it. Thank you.
Jamah
No problem Kate! I understand completely, and have removed your information. I did make quite a few changes to the recipe, and added more options. Although there are only so many ingredients you can use for cashew milk. :) It would seem that every recipe online copies each other, I have found 6 more identical ones. Thanks for the response and have a great weekend!
Kate
Thanks, Jamah!
Britney
This isn’t pinning to pinterest correctly. It has the picture of the cashew milk, but then the header says “Baby Spinach Frittata with Sweet Potato Hash Crust – 45 mins to make, serves 4-6” and then the recipe info on the pin is the recipe for the Frittata.
Todd
Can you presoak the cashews ahead of time then store them in the frig for a few days?
★★★★★
Kate
Hmm, good question. I’d be a little concerned about bacteria growing on them, but cashew milk lasts for a few days in the fridge, so maybe it would be fine.
Matt
I often soak nuts for multiple days. When I do that, I usually try to change the water here and there.
Molly
I boil mine to speed up the process when I have nothing on hand / presoaked
Eva
Yum!! I made this extra creamy with only 3 cups of water then sweetened it with a couple of dates. It turned out amazing.
Tania
I was just going to ask if this could be sweetened with dates. Thank you!
Jaimi
It was so easy to make and so delicious. I have been wanting to get away from store-bought alternative milks, for over 3 years. Thanks for posting the recipe!
b epps
Great recipe – thanks! Cashew ice cream is delicious by the way – try the Soydelicious brand
★★★★★
Keith Kendrick
Hi … a question … why not soak the cashews in 4 cups of water in the refrigerator overnight and then just add that mixture to the blender in the morning? Thanks for any feedback on that!
Kate
Hi Keith, that’s a good question. I’d be slightly concerned about bacteria or introducing off flavors to the milk, but you could certainly try it. I have a Vitamix and never soak my cashews!
Jordie
We have enzymes in our gut that helps us break-down food. Nuts and seeds have enzyme inhibitors that try to slow-down that process. This is why eating nuts and seeds can be difficult on our digestion (although not always noticeable). Soaking the nuts releases the enzyme inhibitors, so it’s important to discard the water the nuts were soaked in. After this, rinsing the nuts with fresh water is a good idea, as well, before finally adding the water to blend the nuts with.
Swan
I love this recipe! Soaking cashews and rinsing them well definitely improves their ease digestively. Cashew milk is the creamiest nut milk I have tasted, with a subtle sweetness. Ranch dressing turns out so creamy and delicious. Also, it is great in coffee.
Jamie d White
How do you make ranch dressing? Do you mind sharing?
dawn
hi kate. i’ve made almond and cashew milk and next on my list is pecan milk. i recently bought a new vitamix blender–i had the old model with the metal container, and while i love the blender i seriously dislike the container. it’s sides aren’t flat like the blendtec, and scraping food out is frustrating. i almost bought the blendtec because of it’s flat sided container, but i went with the vitamix because it was familiar. my question to you is, which blender do you like better, your blendtec or vitamix?
Kate
Hi Dawn! I’m sorry to hear you aren’t wild about your new Vitamix. My favorite is a Vitamix with one of those taller, more narrow containers. The wide, fat containers that are designed to fit under cabinets drive me crazy because I’m just cooking for one, and I can’t make small quantities in them. I don’t recall noticing that one brand of containers is easier to clean than the other. Do you have one of those Vitamix spatulas? That might help.
Eva Linn
Use a bottle brush to clean your vitamix. I use one from OXO good grips, and it works great.
★★★★★
Satchi1010
This looks really good! I’m not really a big nut fan but cashews are an exception. Mainly commenting to say I’ve tried cashew milk ice cream. There’s this place in LA that serves a variety of flavors as part of their vegan line. I tried the mint chocolate chip version and it was real creamy and I think had fresh mint in it because it tasted fresher and more refreshing than the regular version. :D
Lois
Hi, Thank you for your great cashew nut milk recipe. It looks easy to prepare, I will surely try it soon. Before I start to make it, just a simple question: all ingrediennts seems raw, am i suppose to to heat the cashew nut milk to turn it cooked before i drink it? Look forward to your reply! Thanks again
★★★★★
Erica
Great recipe, thank you!
★★★★★
Kate
You’re welcome, Erica. :)
Kamila
Hey there,I was wondering in how much water should I soak 1cup of cashews? Thanks for reply :)
Kate
Hi, Kamila. As long as the cashews are fully immersed, you’re good–you drain that water anyway. Good luck!
Efi
Have you tried it with 3 cups of water? :)
Which Dairy-free do you like the most?
Kate
Right now, I’m really hooked on Pecan Milk! I love it in my coffee. And yes, I found three cups of water to be a bit too thick for my tastes. But feel free to adjust!
Anna
Loved this recipe! I’ve never made a milk before and as always, it is lovely. Looking forward to having it in the chia seed pudding!
★★★★★
Kate
Thanks, Anna! Let me know how it goes.
Nahila
This recipe is fantastic! I didn’t use as much of the sweetener as was suggested, but that didn’t detract from the taste. Thanks!
Kate
Great! Sounds like an extra-healthy version.
Jenni Richards
yes, you *can* make ice cream using cashews. Here in the UK we have a fantastic brand of organic dairy free ice cream called ‘Booja Booja’. They have quite a few tempting varieties but the vanilla version (which is yummy!) is just made with agave syrup, cashew nuts and vanilla extract. It’s sooo smooth and creamy – everyone that’s tasted it falls in love with it :)
Kate
I’m jealous, Jenni! That sounds so delicious. I hope it makes its way over to the States!
Vale
Is it normal that it divides and tastes kind of savoury after only one day?
Kate
It will naturally separate over time and needs to be stirred or shaken to recombine. I’m not sure about the savory component, but sometimes flavors shift—you might add a bit more sweetener to leftovers. It’ll keep for several days, but definitely use your best judgment!
William Zitsch
You say: “Generally, soaking nuts before consuming them helps release beneficial enzymes. I’m not sure that’s true for cashew milk”, but your recipe still says to soak the cashews. I presume soaking is optional?
Kate
Yes, it is! I have a mega-powerful Vitamix, so I don’t usually need to soak any nuts before pulverizing them. But, if you have a less powerful machine, you may want to soak them beforehand to soften them up.
Amanda @masannuda.com
If you add gelatin to this milk then you get a riff off of (say that 3x fast!) soy milk pudding, a traditional summer snack from China/ Taiwan. This recipe was delicious and super simple, thanks for sharing!
★★★★★
Kate
Thanks for the tip, Amanda!
Kathleen
Does 2mins on high in a Vitamix make it hot (and spoil quickly)? I haven’t like the texture when trying to make cashew milk in the past. I strain my almond milk cashew milk just clogs the but milk bag. Couldn’t strain it if you wanted to!
Kate
It didn’t warm it up for me, Kathleen! You could always stick the pitcher in the fridge or freezer for a bit before mixing this up just in case. That should keep things cool.
Tahnee
I was just wondering how many calories per cup is in this recipe? It seems that you used a lot of cashews which would make it higher in calories then the store bought…?
Kate
I’m working on adding in nutrition facts, but it’s a long process and needs to be done manually for every recipe. In the meantime, here’s a nutrition calculator that might come in handy. Keep in mind: store-bought plant-based milks can be very watered-down and contain additives to make it thicker. They also generally strain the milk, which I don’t do here, so this recipe includes lots more natural fiber and plant-based nutrition.
Margaret Harper
Just made this, but unsweetened and no vanilla or cinnamon…..thank you very much for this easy delicious recipe. This will be my go to milk now.
Kate
Great! Thanks, Margaret.
Mariana
Wow, so delicious. Made it and just drank all of it at the same time :-)
Kate
Awesome to hear that, Mariana! I love this cashew milk, too.
Tanya
Oh my gosh I just made this and it turned out so well! I opted out of using any sweetener, but my Vitamix just blended it right up. So smooth and creamy!
★★★★★
Isa
Thank you, this turned out better than any nut milk (or regular milk) I ever purchased. I will never purchase another carton. Works very well for baking too.
Kate
Great! Happy to hear that, Isa.
Sara
Love this!!! So easy and creamy! What is the serving size for this nutrition info?
Kate
The recipe yields 5 cups and the serving total for the recipe is 4 servings, so just over a cup equals one serving.
Sara
Thank you so much!! Just finished making my second batch
Faisal Anderson
Tried this in the morning, so refreshing. I think it works out at roughly a similar price to buying cashew milk in store (at least here in the UK) but the quality and taste is so much better! Thanks for this. :)
★★★★★
Kate
I’m glad you enjoyed it! There is just something about homemade cashew milk. Thanks for the review!
Hannah
Thank you for sharing this recipe! I do have a question, the rest of my family commented on the “chalky” texture, does this mean I just need to blend longer, or should I strain through my nut bag?
Kate
You could blend it a little longer, if there are any chunks. But, do try to strain through a fine mesh strainer or cheese cloth. Hope this helps!
Hannah
Thank you!
Faith
So, this milk recipe is definitely a game changer! I had made this years ago, and hand had such a fond memory of it, but no time. Years later, hubs and I have a daughter, and though she isn’t gassy or any negative thing like that, she gets avery serious runny nose, and she coughs.
Anyway, now she we can all enjoy DELICIOUSLY tasting milk without the othet concerns! Made some for my sister and her kids too. She LOVED it!
Now, I’m looking forward to the cashew mill ice-cream!! Thank you!
★★★★★
Brooke
Creamy, delicious and easier to make than almond milk. Loved it.
★★★★★
Kate
Thanks for your review, Brooke! So happy you enjoyed it.
Robin T
Hi Kate! I love your blog. I have never tried cashew milk before but made it today with your recipe and it turned out creamy and lovely. I did as another reader did and just added a bit of maple syrup and used 3c water. Turned out creamy with a hint of cashew-ness. Great non-dairy alternative!
★★★★★
Kate
Thank you, Robin! Sounds delicious. I appreciate you sharing.
Lisa
Does anyone know where in the world to buy online,organic cashews that the country of origin is not possibly Vietnam? I’m not keen on buying cashews from a country we spread Agent Orange everywhere. I can find some that say multiple countries of origin, but all include Vietnam. I may be overly concerned, but oh well, that’s me! Thanks!
Lisa
I found some not from Vietnam at Macaw!foods.com. Yay! This milk is great and I’m so glad I don’t have to strain the pulp. Yum.
Kate
Hi Lisa! You know, I never thought about that. I found some cashews online at nuts.com and it says they’re from Brazil: https://nuts.com/nuts/cashews/organic-pieces.html Hope that helps!
Lisa
Thank you Kate. I got those from Macaw! Foods. They are great. I buy stuff from nuts
.com all the time. Guess I only looked at the whole ones. Good to know that’s a source now and prices are probably cheaper!! :)
Lisa
Pieces, not prices can’t type.
Jeff C
I would pay one thousand dollars to have you on video explaining to a Vietnamese cashew farmer why you refuse to buy their produce.
Beth
I have my nuts soaking and am getting ready to make this today. As I was preparing I remembered the wild orange essential oil in my cupboard. Any comments from anyone….. have you tried it and do the chia seeds still plump up using essential oils?
Beth
Kate
I haven’t but let me know! Thanks for sharing, Beth.
Anna
Thanks for sharing! I will definitely make it. Just FYI cashews don’t have any fiber in them .
Kate
You’re welcome!
Jessica
As a vegan of 21 years, I really appreciate this recipe! My kids & I just made some & it is delicious!! Thank you so much for posting it & the fact that you don’t have to strain it…I bought organic cotton straining bags last year, but never made any nut milk because it seemed like too much trouble. But your recipe worked perfectly in the NutriBullet, totally smooth & creamy, not a piece left unblended. :)
★★★★★
Kate
I’m glad to hear that, Jessica! Thanks for your comment and review.
Gabriela Puscasu
Oh my I must tell you how lovely, delicious and easy is to make this cashew milk. Next time I’m thinking to add some cacao The best thing is that you don’t have to strain it! Thank you
★★★★★
Kate
Thank you, Gabriela!
Carol Dunlop
Finally made your cashew milk . It is AMAAAAZING ! I might drink the whole thing by end of day ❤️❤️❤️❤️❤️
★★★★★
Kate
Lovely! Thanks for the comment and review, Carol. I appreciate the review!
Laurianne English
I found this recipe when I got interested in how to enjoy milk without all the plastic packaging. I buy organic cashews from my local packaging free store and I LOVE that I can make up as much or as little of this milk as I’ll need for the week. It’s so delicious and super easy to make – I’m 100% hooked :D
★★★★★
Kate
I’m happy to hear you are hooked, Laurianne! Thanks so much for your review.
Beth McCrea
Adore this recipe! I leave out the sweetener when I’m using cashew milk in savory recipes like Indian dishes.
★★★★★
Kate
Thanks for sharing, Beth! I appreciate the review.
Alicia Coumbe
This milk is awesome and is fabulous at making one of my favourite drinks which is mocha, amazing on my cereal and fabulous at making porridge.
★★★★★
Kate
Sounds great! Thank you, Alicia.
Karen
I just made the cashew milk , and it is delicious! Thank you so much for sharing!
★★★★★
Kate
Thank you for trying it, Karen! I appreciate the review.
Janet McCulloch
OMG I tried this recipe for the first time today and it was absolutely amazing. Although it’s a tad expensive for raw cashews, it sure beats the store bought stuff hands down. Think I’ll continue to make my own from now on. Will even be good for our boat travels as I can make as much or as little as I want. Thanx again, Cookie and Kate for the great recipe.
Janet
Kate
Thanks for trying it! I agree, so much better than store-bought!
AW
Kate, I’ve made his regularly for a few years now, and love it! My tip is to put it in glass bottles in the fridge and not fill it too high, so that you can shake before use! Makes a great blueberry overnight oats! Also, when I was at Leon’s in London they served cashew milk porridge with cherry sauce and almond butter – divine!
Kate
Love it!
Melodie Merriman
Please send me the vegetarian lasagna receipe. I viewed it but couldn’t find the receipe. Thanks so much for all your help.
Kate
Hi Melodie! Here is the direct link. You need to scroll down to find it. Or, use the ‘jump to recipe’ button. https://cookieandkate.com/2017/best-vegetable-lasagna-recipe/
Ron White
Thanks for this cashew milk recipe! I LOVE cashews.
Like you I don’t care for soy or almond milks…. but my taste dissents from yours on rice milk – which I find tasty and lite. pretty good.
I’m going to prepare cashew milk according to your recipe tonight and will hopefully enjoy tomorrow morning at breakfast.
Soaking my cashews in water in fridge now. Will let you know how your cashew milk recipe turns out for me tomorrow.
Kate
What did you think, Ron?
deb c
Oh my, this is yummy and super easy! I didn’t add any sweetener as I wanted to see what it tasted like without it. I’ve tried the cashew milk with 3 different teas today and loved the flavor it added. But tonight…it was out of this world….I love leftover rice and milk warmed up….so out came yesterday’s Jasmine rice and the cashew milk….heated it up and it got nice and thick…it was good but it could be better….sprinkled on some fresh ground cinnamon and some sugar…yup…I’ll never go back to plain milk and rice! Thanks so much for this post!!!
★★★★★
Kate
You’re welcome, Deb! I’m happy you loved it so much. I really appreciate your feedback and review.
Taby
Thank you for this recipe! I’ve been splurging a bit and buying a bottled cashew milk and this tastes almost exactly the same! I use the bourbon vanilla from Trader Joe’s and though it discolors it a bit, the taste is amazing!
★★★★★
Kate
You’re welcome, Taby! I’m glad you enjoyed it.
Yana
How many calories in 1 cup. Thanks for the recipe!
★★★★★
Kate
Hi Yana! The nutritional information is below the recipe. Please ensure you allow cookies in your browser.
Cindy
Cashew milk newbie over here….I followed the directions and made my first cashew milk tonight. One sip and I’m a HUGE fan. So creamy and delicious. I was originally hesitant about adding cinnamon but I’m very glad that I did. I absolutely cannot wait to add a splash of this cashew milk into my morning coffee as well as to my golden milk lattes.
Katie- thanks for introducing me to this no muss, no fuss cashew milk recipe. :)
Kate
Hooray! I’m excited you loved it, Cindy. Thank you for your comment.
Kevin Kanda
Definitely going to try this, thanks! I found an alternate method in Cook’s Illustrated for cashew sour cream where instead of soaking first, you pulverize the cashews to a sandy consistency in the blender first, then soak for about 15 minutes then blend, and it’s way smoother than the pre-soaked method!
Kate
Thanks for sharing, Kevin!
Marni
Unfortunately, even with a Vitamix, the mixture is still grainy :( have to use a nut milk bag.
★★★★★
Kate
I’m sorry to hear that, Marni! I haven’t experienced that. Maybe blend a little longer? It seems like you have found a good alternative!
Jane
Hi Kate! I love your cashew milk recipe, it’s so easy to make and delicious! I’m concerned however because after blending (I use a VitaMix) the milk is very warm, is this normal? It cools down fairly quickly after pouring in glass bottles and refrigerating and the flavor is fine. Just wondering if the heat would adversely affect the milk in any way? Also wonder if my VitaMix is overheating and needs to be replaced, I’ve had it for many years. Thanks!
Kate
Hi Jane! That is normal, it’s just apart of the process with a Vitamix. It shouldn’t cause concern, unless your blender starts to smell hot.
Michele
Another way to deal with this is to use ice-cold water in the blender with the cashews.
★★★★★
Jennifer
Thanks for this recipe! It was easy and the results were delicious
★★★★★
Kate
You’re welcome, Jennifer!
Jean
I’ve made the cashew milk twice now. First time I followed the recipe, second time I only added the salt and vanilla – which was our preferred taste. I calculated the cost and by getting the cashews on “sale” at 7.99/lb (need to find cheaper cashews!), it cost .01575 more to make per ounce than regular priced store bought. The benefits are…no additives and no carton to dispose of. I consider that a win all around! It makes 40 ounces, so I froze half of it since I use it mainly in my morning latte, and occasional cereal. Just have to shake well and voila!
Thanks for another great option!
★★★★★
Kate
Thank you for your detail, Jean!
Tammi
Yum! This was creamy and delicious and super easy! Even my husband said ” this is better than the store stuff, just make this from now on ” as for ice cream using this, I’m going to try it… I’ll let you know. Thanks!
★★★★★
Kate
Wonderful, Tammi! Thank you for sharing.
Sasha Matthew
Delicious! Perfect!
★★★★★
Katy Orozco
wow it only will keep for 3/4 days?!
Kate
It doesn’t have any preservatives in it, so you want to use it before it spoils.
Meghan
This was great! Thanks.
★★★★★
Kate
You’re welcome! I’m glad you liked it, Meghan.
Olga
Thank you for this great recipe. I made this and it was delicious. Very good even unsweetened. Even better with a tiny bit of maple syrup added. I used it to make tapioca pudding.
This is so much easier than making almond milk and no waste product.
Why do you rinse the cashews after soaking? Aren’t you losing something beneficial by doing that? I read below that it’s possibly harder to digest if it’s not rinsed. It shouldn’t be any worse than just eating cashews.
★★★★★
Kate
Hi Olga! I find it helps to make an even creamier result without any odd taste after soaking.
Cate
Confession: I ran out of my always store-bought almond milk and went on a desperate search to find a recipe for homemade almond milk that I could whip up to put in my morning coffee (let’s be real, I was feeling too lazy to go to the store), and somehow I stumbled upon this EVEN BETTER recipe that suited my lazy nature just fine…with no waste, no spare parts…just simple and utterly delicious. I soaked the cashews in the fridge overnight, used my trusty Vitamix in the morning, and in about 3 minutes had honestly the best alternative milk I have ever tasted. Even my 5 year old skeptic of all things food-ish enjoyed it. Kate, thank you so much for sharing!
★★★★★
Kate
I’m happy you came across this recipe and loved it, Cate! Thank you for your review.
Catherine Haffner
Made your recipe for cashew milk to accompany my espresso drink (mocha) and it’s fabulous!
I’ve tried various milks over the years – acidophilus, lactose-free, soy milk, almond milk, cashew milk, coconut milk, oatly, mootopia – and your recipe tops them all – for taste and nutrition. I’ll just need to make sure to get my Vitamin D and calcium from other sources. M
Thanks for a recipe that’s easy to make and tasty. The fact you don’t have to strain it was the deciding factor for me!
★★★★★
Kate
Thanks for commenting, Catherine!
Barbara
I made your healthy granola recipe this morning, which is really good! I was so happy with it! And then I thought, I’d love some non-dairy milk to go with this, and I think you even had a link in or near the granola recipe to the cashew milk, so I made it, and refrigerated it, and this evening I had the granola with the cashew milk (unsweetened) and wow, what a great combo. I’m really thrilled with both recipes. Thanks so much!
★★★★★
Kate
I love it! Thank you for sharing, Barbara.
Lakeside Terri
Just made the cashew milk as you suggested with a tablespoon of maple syrup. It is so creamy! I also like that it is very snowy looking. I go by taste mostly, but I have to say it looks much more appealing than the oat milk which is my standby for ecological reasons. I read your skepticism about cashew ice cream… try this. It has always been a hit even with my “conventional” friends:
Cashew ice cream
2 cups Raw Cashews Soaked in filtered water for 4 hours or overnight
2 cups Young Thai Coconut Meat
1 cup coconut water
½ cup max of agave nectar or more to taste
¼ coconut butter/oil
2 Tbsp natural vanilla extract
Seeds of ½ vanilla bean (scrape inside of a fresh vanilla bean, worthwhile step!)
½ tsp. Celtic sea salt
1. Puree everything in a high speed blender ( I like to use a fresh coconut or two and a Vitamix, the full/original container as other is too small).
2. Chill in the fridge for a couple of hours, and then churn in an ice cream maker according to the manufacturer’s instructions.
July 4, 2018 used 13 oz raw cashews
Aug 2019 used 2 cans coconut milk instead of bothering with the fresh Thai coconut. Not as good, but pretty good.
★★★★★
Kate
Thanks for sharing!
Elizabeth Haynes
This recipe is just amazing. I’d never found any non-dairy milk I really liked. This is creamy and slightly sweet, just like milk! It makes my chai taste amazing and like it used to when I used cow’s milk. I tried it on cereal, which I hadn’t been able to eat in years due to non-dairy milks I didn’t like, and it’s delicious. Thank you so much for this recipe! It’s really changed my life.
★★★★★
Kristiana
Would it be possible to use a food processor for this recipe instead of a blender?
Kate
You could try it. Let me know how it works for you!
JD
Thanks for including the nutrition info. Is that for the whole batch or one serving? It says serves 4, so it seems like the whole batch? If it’s one serving, how much is that?
Kate
Hi JD! The nutritional information is per serving. For a total of 4 servings, it would be roughly just over a cup.
Charles Johnson
Just tried this and really liked it! Started with raw cashew pieces (purchased in bulk from Your DeKalb Farmer’s Market in Decatur, GA), soaked overnight, processed in my Ninja blender. The only thing I changed was to reduce the quantity of the added flavors. I only used a teaspoon of Tupelo honey and a scant teaspoon of vanilla extract, pinch of kosher salt, no cinnamon. Delish!
★★★★★
Kate
Thank you for sharing, Charles!
Krys
Just wondering why you rinse the cashews after soaking and don’t use the water from soaking, as this removes a lot of taste!
Kate
Hi Krys, I don’t find it removes the taste. It helps remove some of the ‘grit’ that could come with blending.
Susie
Love this recipe- so easy – I’ll never go back to nut milk in a carton.
Nick
This is genuinely the best nut milk I have ever tasted. I didn’t have any vanilla extract so I left it out. It is absolutely amazing.
★★★★★
Kate
I’m glad you liked it, Nick!
Daniel
After learning about how cows are being treated, I went dairy free 2 months ago and the only thing I missed was milk for my coffee. I tried alpro almond mild and various others and unfortunately didn’t like the taste. I came across this recipe and tried it this morning. Yes! Finally milk I can enjoy! My wife tried it and she was very happy with it as well. She said it tastes like a capuchino (in the coffee). Very creamy (2 cups of water only), absolutely delicious! Thank you so much for being back my love for milk and coffee :)
★★★★★
Kate
You’re welcome, Daniel!
Emilia A Berra
So easy. So creamy. So much better than the supermarket!
Laurie
Just when I thought I was NEVER going to enjoy my coffee again, this perfectly creamy substitute for my beloved half and half comes along! Thank you for giving us this absolutely delectable milk!
★★★★★
lesli
Hi! I only have steam pasteurized cashews. Will this mylk recipe work with them? Thanks for your thoughts!
Kate
You could try it! Might not yield as much, I’m not sure. Let me know how it goes, Lesli!
Laura Sievert
This is really excellent nut milk and so easy to make. Never going back!
Yanness
It was my first time making my own unsweetened cashew milk, and it was a great success(so CREAMY OMG)!! i finally understand why people suggested making your own milk
★★★★★
Kass
Hello,
If I would like it to be unsweetened, I would just remove the maple syrup/agave nectar? Or is it a necessity to be included?
Kate
Hi Kass, you can definitely omit it altogether. I just think it tastes nicer with a bit of sweetness (dairy milk has some naturally-occurring sugar in it).
Elmi van Tonder
First time I tried out this recipe and I must say I’m impressed! Ten out of ten
★★★★★
Trisha
I made this cashew milk today and I thought it was delicious! Thank you for sharing!
★★★★★
Rajni Agarwal
Why is salt necessary in nut milks
C S
Delicious!!
★★★★★
kt
found some pecan and cashew nuts while foraging in my pantry — just made this this morning and added it to my Chai and it’s just delightful! Can’t wait to make the pecan milk soon, thanks a lot!
★★★★★
Kate
That does sound delightful, KT! Thank you for sharing.
Diane
Have just made this milk. Wow it is delicious. Best nut milk I’ve made. Found I tbsp honey plenty sweet enough. Thank you. Diane xx
★★★★★
Morgan
i LOVED it!! so tasty and super simple:) thank you!!
★★★★★
caroline
can you sub roasted cashews in for raw cashews??
Kate
I’m not sure you will get the same result, sorry! The roasting will have taken out some of the moisture.
Ali
Best, creamiest cashew milk! Especially after leaving it in the fridge for a day or so.
★★★★★
Dori
Ok I’m obsessed with this. I use it for smoothies so I don’t even add the sweetener/vanilla/salt/cinnamon, just can’t believe how easy it is to make (and that I’ve never done it before!) never going back to the store bought stuff!
★★★★★
Kate
I love it! Thanks for sharing, Dori.
Stacie
Can’t wait to try this. I just soaked some cashews. Question. Is it 219 calories for one cup of milk?
Kate
Hope you love it, Stacie! Yes, that’s correct. Since this is a no-waste nut milk, you can think of one serving (one-fourth of the recipe) as the equivalent to eating 1/4 cup cashews.
Stacie
Thank you so much!
gabriella
what temperature should you soak the cashews in??
Kate
Hi! Room temp water is fine. Place the cashews in the fridge while they soak.
Diane
I read somewhere that instead of waiting for soaking time, we could simmer the cashews on the stove for 3 minutes, rinse and process as noted in your recipe. Is there a reason you don’t use that method?
Yum – love this milk!
Kate
Hi Diane! I’ve heard of methods like that, but haven’t given them a try for this recipe. Please report back if you do! With this milk, worst case, if it doesn’t blend with the simmered cashews, just let the whole thing soak in the fridge for a couple of hours before trying again. I always use my fancy-pants Vitamix, which is strong enough to blend up the cashews without any soaking.
Diane Rudolph
Oh yes, I did this method yesterday for carrot soup and it worked beautifully. Simmer in water for 3 minutes, then turn off the heat and let it sit for 30 minutes. Then, a good rinse & and add fresh cold water and blend. I used my immersion blender and the result was perfection. No straining required
Roger
Thank you for the recipe. Does it matter if I use tap water or do I need filtered/distilled water.
★★★★★
Kate
You can use tap water.
Kathy
Hi Kate,
I love your recipes, particularly the nut butters. Can’t wait to try the nut milks! Just curious… why no recipe for cashew butter?
Have a beautiful day!
Kate
Hi Kathy! It’s just not one I have yet, but you never know. :)