Cashew Milk

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I’ll give you two reasons why once you try cashew milk, you’ll never go back to almond milk.

1. No pulp = No straining. No need to buy (or clean) those fancy nut milk bags!
2. Tastes Better: It’s naturally sweeter and creamier than other nut milks.

Cashew milk fits effortlessly into a busy life. Think you don’t have time to make your own? Trust me, this method takes less than a minute. Just give it a try.

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Why This Recipe is the Best

• Zero Waste – Unlike almond milk, no straining required—no leftover pulp or bags to deal with.
• Ultra-Creamy & Naturally Sweet – No added sugar needed!
• Quick & Effortless – Takes less than a minute to make.
• Customizable – Adjust thickness, sweetness, or flavor easily.

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Ingredient Substitutions & Variations

• Want it Thicker? Reduce water for creamier cashew milk.
• Prefer a Hint of Sweetness? Add a pitted date, a drizzle of maple syrup, or a splash of vanilla extract.
• Extra Creamy? Blend in ½ tsp coconut oil for a richer texture.
• More Flavor? Try adding a pinch of cinnamon or turmeric for a cozy twist.

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Recipe Tips

How to Make the Best Cashew Milk

• Use raw cashews – Roasted cashews won’t blend as smoothly.
• Soak overnight if you have time – This ensures maximum creaminess and breaks down the phytic acid and enzyme inhibitors. If you soak your nuts, make sure to blend with fresh filtered water!
• Blend for at least 45 seconds – High-speed blending makes it extra smooth.

Frequently Asked Questions

I really don’t have to strain it?
Nope! Cashews blend so smoothly that you get a naturally creamy milk with no grit.

How long does homemade cashew milk last?
It stays fresh in the fridge for up to 5 days—shake before using!

Can I use this for coffee?
Yes! It doesn’t curdle like some other plant-based milks. If you want it extra creamy, use less water when blending.

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Storage & Shelf Life

• Fridge: Store in an airtight container for up to 5 days.
• Separation? Totally normal! Just shake before using.
• Freezing: Freeze in silicone ice cube trays for portioned milk, then blend into smoothies as needed.

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Serving Suggestions

In Your Morning Routine: Stir into coffee, matcha, or tea for a creamy, dairy-free upgrade.
In Smoothies: Use as a base for fruit smoothies, green drinks, or protein shakes.
For Baking & Cooking: Works in pancakes, muffins, soups, and creamy sauces.
With Cereal & Granola: Pour over gluten-free granola or overnight oats.

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The Overachiever’s Cashew Milk Routine

If you have the extra time, you can alchemize this recipe by soaking your cashews. Soaking reduces phytic acid and enzyme inhibitors, which makes it easier to absorb the vitamins and minerals in your food. Check out the detailed instructions below.

1. Soak your cashews overnight.

• Add raw cashews to a jar with a pinch of sea salt, cover with fresh water, and refrigerate overnight.

2. Drain & blend.

• In the morning, strain off the soaking water, add fresh water, and blend until smooth.
• No need to strain—just creamy, ready-to-use milk!

      3. Refill & repeat.

• After using up your cashew milk, rinse the jar, add more cashews, salt and water, and pop it back in the fridge.
• That way, your next batch is already soaking and ready to blend when you need it.

Extra Lazy Tip: I like to blend my cashew milk right before making my daily smoothie. That way I only have to clean my blender once!

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Final Thoughts

This recipe is a real game changer for those of us dealing with cow milk intolerance.

I was so frustrated when I thought my only options were (A) buying store bought nut milk that always has weird stabilizers and preservatives or (B) making my own almond milk and dealing with the nut milk bag and making sure to use up the pulp that was left behind.

Neither of those options appealed to me, so I was beyond grateful to find out about cashew milk. And now I’m thrilled to share this little secret with you!

Have you tried this recipe yet? If so, please share your experience in the comments below. And don’t forget to sign up for the Everyday Alchemy newsletter here.