Once you switch to cashew milk, you’ll never go back to almond milk—it’s just so much easier.
- No pulp. No straining. No nut milk bags.
- No extra equipment needed.
Cashew milk fits effortlessly into a busy life. There’s less mess, less work, and it tastes better, too—naturally sweeter and richer than almond milk.
Think you don’t have time to make your own? Trust me—this method takes less than a minute. Just give it a try.
Why This Recipe is the Best
- Zero Waste – Unlike almond milk, no straining required—no leftover pulp 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.
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 nutmeg for a cozy twist.
Recipe Tips & FAQs
How to Make the Best Cashew Milk
- Use raw cashews – Roasted cashews won’t blend as smoothly.
- Soak overnight – This ensures maximum creaminess.
- 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 separate like some other plant-based milks. If you want it extra creamy, use less water when blending.
What if I forgot to soak the cashews?
Soak them in hot water for 30 minutes, then proceed as usual.
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.
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.
The Simplest Cashew Milk Routine
1. Soak your cashews overnight.
- Add raw cashews to a jar, 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 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!
Final Thoughts
Cashew milk makes homemade plant-based milk ridiculously easy. Less cleanup, more convenience, and a naturally rich, creamy taste.
Go ahead—give it a try and let me know what you think!
Cashew Milk
Special Equipment
- 1 Blender
Ingredients
- ⅔ cup raw cashews
- 2 and a ½ cups cups filtered water (600 ml) + more for soaking
- pinch of sea salt
Instructions
- Fill a 32 oz mason jar or other glass container with ⅔'s of a cup of cashews and a pinch of salt. The cashews should come up to the 200 ml mark on the side of the jar, no need to use a separate measuring cup. Fill the jar with filtered water and refrigerate overnight (up to 3 days).
- When you’re ready to blend the milk, drain the water.
- Place the cashews in the blender, add 2 ½ cups of fresh filtered water and blend on high until the cashews are completely pureed, about 45 seconds. The cashew milk should be foamy on top and silky smooth underneath.
- Transfer the cashew milk back into the mason jar and store in the refrigerator.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/