Cashew Milk Recipe: Cashew milk is one of the smoothest, creamiest, and most versatile plant-based milks you can make at home. It’s loved for its natural sweetness, nutty flavor, and velvety texture that rivals dairy milk in richness. Whether you’re lactose-intolerant, vegan, or simply looking for a healthier alternative to cow’s milk, cashew milk is a fantastic choice. It’s incredibly easy to prepare with just a few ingredients and basic kitchen equipment.
What’s special about cashew milk? Unlike some other nut milks, cashew milk doesn’t need straining if blended well, which means you keep all the fiber and nutrients from the nuts. It’s also very adaptable—you can make it plain, sweet, flavored, or even savory depending on how you plan to use it.
With more people shifting to plant-based diets, cashew milk has become a star in the dairy-free world. It’s perfect for drinking straight, frothing for coffee, adding to smoothies, or incorporating into recipes like soups, curries, and desserts. In this guide, you’ll learn not just how to make it step-by-step, but also how to customize it to your taste, avoid common mistakes, and get the best nutritional benefits.
What is Cashew Milk?
Cashew milk is a plant-based milk made from blending soaked cashew nuts with water. The process is simple: the cashews are soaked to soften them, blended with fresh water until smooth, and sometimes strained for an ultra-silky finish. Because cashews have a soft texture when soaked, they blend easily and create a naturally creamy milk without gritty residue.
It’s a relatively newer alternative compared to almond or soy milk but is rapidly gaining attention for its luxurious mouthfeel and mild flavor. This makes it incredibly versatile—sweet enough to use in desserts and gentle enough to complement savory dishes.
Commercial cashew milk often contains added stabilizers, sweeteners, or fortifications like calcium and vitamin D. But when you make it at home, you control the ingredients, ensuring it’s pure, fresh, and tailored to your taste preferences.
Why Cashew Milk is Becoming Popular
There are several reasons why cashew milk is becoming a go-to choice for plant-based milk drinkers:
- Creaminess Without Dairy – Cashew milk has a naturally rich and velvety texture, making it a great substitute for cream in coffee or recipes.
- Neutral Flavor – Its subtle taste makes it more versatile than almond milk, which can sometimes overpower recipes.
- No Straining Required – Unlike almond milk, you don’t need to filter cashew milk if blended thoroughly, saving time and retaining nutrients.
- Nutritional Benefits – Packed with healthy fats, plant-based protein, and micronutrients like magnesium, iron, and copper.
- Eco-Friendly Choice – Compared to dairy milk, cashew milk has a smaller environmental footprint.
Plant-based eating isn’t just a passing trend—it’s a lifestyle shift for health, ethical, and environmental reasons. Cashew milk fits perfectly into this movement because it’s wholesome, easy to prepare, and tastes amazing.
Health Benefits of Cashew Milk
Cashew milk is not only delicious but also packed with health benefits. Here’s why it’s worth adding to your diet:
- Heart-Healthy Fats – Cashews contain monounsaturated and polyunsaturated fats that support cardiovascular health.
- Lactose-Free – Perfect for those with lactose intolerance or dairy allergies.
- Low in Calories – Unsweetened cashew milk is naturally lower in calories than cow’s milk, making it a great choice for weight management.
- Rich in Micronutrients – Provides magnesium for nerve function, copper for energy production, and iron for healthy blood.
- Good for Skin and Hair – The healthy fats and antioxidants in cashews help maintain healthy skin and shiny hair.
Plus, because you can make it without additives, you avoid preservatives and unnecessary sugars found in some store-bought versions. This makes homemade cashew milk one of the cleanest, healthiest plant-based milk options available.
Rich Nutritional Profile
Cashew milk’s nutritional profile will depend on the ratio of cashews to water, but generally, a cup of homemade unsweetened cashew milk offers:
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 60–80 kcal |
| Protein | 2–4 g |
| Fat | 4–6 g |
| Carbs | 3–6 g |
| Fiber | 1–2 g |
It’s also a good source of:
- Magnesium – important for muscle and nerve function.
- Copper – essential for red blood cell formation.
- Vitamin K – supports bone health.
Commercial cashew milk might have added calcium and vitamin D, but you can get those from other foods in your diet if making it at home.
Dairy-Free and Vegan-Friendly Option
One of the biggest advantages of cashew milk is that it’s naturally dairy-free and 100% vegan. This makes it a lifesaver for anyone who follows a plant-based lifestyle or has lactose intolerance. Unlike cow’s milk, cashew milk contains no animal products, so it’s completely free from cholesterol and animal fats. That’s a win for both your health and the planet.
If you’ve been missing the creamy texture of dairy milk, cashew milk fills that gap beautifully. Its rich consistency means you can use it in coffee, tea, or hot chocolate without losing that satisfying creaminess. Plus, it’s naturally sweeter than other nut milks, so you might not even need to add sugar to your drinks.
For vegans, cashew milk is also a great base for making plant-based cream sauces, soups, and desserts. Imagine a dairy-free Alfredo pasta with all the indulgence and none of the bloating—cashew milk makes it possible. And since it blends so smoothly, you won’t get any chalky aftertaste that some plant-based milks can leave behind.
Cashew milk also fits into many other dietary patterns, such as paleo, keto, and gluten-free diets, depending on how you prepare it. By adjusting the water-to-cashew ratio, you can make it thicker for cream-based recipes or lighter for everyday drinking.
How It Supports Overall Wellness
Drinking cashew milk regularly can be a small but meaningful step toward better overall wellness. Here’s how it contributes to your health:
- Supports Heart Health – The healthy fats in cashews help lower bad cholesterol (LDL) while boosting good cholesterol (HDL).
- Boosts Energy Levels – Cashew milk provides a steady source of plant-based protein and minerals like copper and magnesium that help your body produce energy efficiently.
- Promotes Bone Strength – Even without dairy, you can still maintain strong bones thanks to the magnesium, vitamin K, and phosphorus in cashews.
- Aids Digestion – Since it’s dairy-free, it’s gentler on the stomach and less likely to cause bloating or discomfort.
- Keeps You Hydrated – Its water content makes it a refreshing way to stay hydrated while getting nutrients.
Cashew milk also pairs well with a healthy lifestyle—think smoothies after a workout, a splash in your morning oatmeal, or as a base for soups that keep you full and nourished. By making it at home, you can ensure that it’s free from added sugars, preservatives, or artificial flavorings that sometimes sneak into store-bought brands.
Ingredients and Tools Needed
Before you jump into making your own cashew milk, it’s important to gather the right ingredients and tools. The good news? You only need a few simple things—no complicated equipment required.
Essential Ingredients
- Raw Cashews – About 1 cup of raw, unsalted cashews will make roughly 4 cups of milk. Avoid roasted cashews as they can alter the flavor.
- Water – Fresh, filtered water for soaking and blending.
- Optional Sweeteners – Maple syrup, honey (if not vegan), agave nectar, or dates for a natural sweetness.
- Optional Flavorings – Vanilla extract, cinnamon, cacao powder, or even a pinch of sea salt for extra depth.
Recommended Kitchen Tools
- Blender – A high-speed blender works best for achieving a silky smooth texture.
- Measuring Cups – For precise ratios.
- Nut Milk Bag or Fine Mesh Strainer – Optional, but useful if you want a perfectly smooth milk without pulp.
- Airtight Jar or Bottle – For storing your fresh cashew milk in the fridge.
Since cashews are soft when soaked, even a standard blender can do the job, but a powerful blender will give you the best results. If you want to get creative later, you can experiment with spices and natural flavorings, but the base recipe is as simple as nuts and water.
Step-by-Step Guide to Making Cashew Milk
Making cashew milk is a straightforward process, and once you’ve done it once, you’ll probably never go back to store-bought. Here’s the full step-by-step breakdown.
Step 1 – Soaking the Cashews
Soaking the cashews is crucial for two reasons—it softens the nuts for easier blending and helps remove naturally occurring enzyme inhibitors, making the milk easier to digest.
- Place 1 cup of raw cashews in a bowl.
- Cover them with at least 2–3 cups of filtered water.
- Let them soak for at least 4–6 hours at room temperature, or overnight for the creamiest results.
- If you’re in a hurry, use the quick soak method: Pour boiling water over the cashews and let them sit for 15–20 minutes before blending.
Once soaked, drain and rinse the cashews well. This helps remove any lingering bitterness or dust from processing.
Step 2 – Blending the Cashews
This is where the magic happens. Once your cashews are ready, you’ll transform them into a rich, creamy milk.
- Add the soaked cashews to your blender.
- Pour in 4 cups of fresh, filtered water for standard milk consistency. For creamier milk, reduce the water to 3 cups.
- If desired, add your sweetener of choice—1–2 tablespoons of maple syrup or 1–2 pitted dates work beautifully.
- Optional: Add 1 teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
- Blend on high for 1–2 minutes until completely smooth.
If you have a powerful blender, you can skip straining altogether. However, if you want ultra-smooth milk, pour it through a nut milk bag or fine mesh strainer into a clean bowl or jug.
Step 3 – Straining and Storing the Milk
While cashew milk is unique because it doesn’t require straining when blended well, some people still prefer to strain it for an even silkier finish—especially if they’re using it for coffee or delicate desserts.
How to Strain Cashew Milk:
- Place a nut milk bag, cheesecloth, or fine mesh strainer over a large bowl or jug.
- Pour the blended cashew milk through slowly, allowing the liquid to pass through while any remaining pulp stays behind.
- Gather the edges of the cloth (if using one) and gently squeeze to extract every last drop.
The leftover pulp can be saved and used in baking, oatmeal, smoothies, or even homemade energy bars—waste nothing!
Storing Cashew Milk:
- Pour the milk into an airtight glass bottle or jar.
- Store in the refrigerator for up to 4–5 days.
- Shake well before each use, as natural separation will occur over time.
If you’d like to extend its shelf life, you can freeze cashew milk in ice cube trays and thaw as needed for smoothies or cooking. Just note that the texture may change slightly after freezing, so it’s best for blended recipes rather than drinking straight.
Flavor Variations and Add-Ins
Cashew milk’s mild flavor is like a blank canvas—it can be dressed up for sweet treats, infused for savory recipes, or spiced for seasonal drinks. Here are some irresistible variations:
Sweet Cashew Milk Options
- Vanilla Dream – Add 1 teaspoon vanilla extract and 1–2 tablespoons maple syrup or agave.
- Cinnamon Bliss – Blend in ½ teaspoon cinnamon and a touch of nutmeg for a cozy flavor.
- Chocolate Indulgence – Add 1–2 tablespoons cocoa powder plus a sweetener for a healthy chocolate milk.
- Date-Sweetened – Use 2–3 pitted dates instead of syrup for natural sweetness and added fiber.
Savory Cashew Milk Ideas
- Herb-Infused – Blend with fresh basil, dill, or parsley for a creamy base in soups or sauces.
- Garlic & Pepper – Add roasted garlic and black pepper for a plant-based cooking cream.
- Spicy Kick – Infuse with cayenne or chili powder for an exciting twist in savory dishes.
By experimenting with flavors, you can have different versions of cashew milk for every occasion—light and sweet for your morning coffee, spiced for autumn lattes, or rich and savory for dinner recipes.
Tips for Perfect Cashew Milk Every Time
Making cashew milk is simple, but a few insider tips can help you get the best flavor, texture, and freshness every single time:
Choosing the Best Cashews
- Always opt for raw, unsalted cashews—roasted nuts have a stronger, sometimes bitter flavor that doesn’t work as well in milk.
- Look for fresh, creamy-colored cashews with no signs of discoloration or rancid smell.
- Buying in bulk from a trusted supplier can save money without sacrificing quality.
Storage Tips for Freshness
- Store cashew milk in a glass container rather than plastic to prevent flavor changes.
- Always keep it in the coldest part of your fridge (not the door).
- Label your jar with the date you made it so you know when it’s freshest.
Extra Creaminess Trick
If you want cashew milk that’s as thick as heavy cream, reduce the water-to-cashew ratio to 2:1 (2 cups water to 1 cup cashews). This version is perfect for creamy soups, sauces, or dairy-free desserts.
Cashew Milk vs. Other Plant-Based Milks
Cashew milk isn’t the only non-dairy milk on the market, but it does have some unique advantages compared to others:
Cashew Milk vs. Almond Milk
- Creaminess – Cashew milk is naturally creamier due to the higher fat content of cashews.
- Flavor – Almond milk has a more distinct nutty flavor, while cashew milk is milder and more versatile.
- Straining – Almond milk almost always requires straining, while cashew milk doesn’t.
Cashew Milk vs. Oat Milk
- Texture – Oat milk is smooth but can be slightly grainy if not blended well; cashew milk blends into a silky, rich texture.
- Taste – Oat milk has a subtle cereal-like sweetness, whereas cashew milk is more neutral and adaptable.
- Nutrition – Cashew milk tends to be lower in carbs than oat milk, making it more suitable for low-carb diets.
Overall, cashew milk is a top choice if you’re looking for creaminess and versatility without extra effort.
Common Mistakes to Avoid
Even though making cashew milk is easy, a few common errors can affect the final result:
Over-Soaking or Under-Soaking
- Over-soaking cashews for more than 24 hours can make them slimy and lead to off flavors.
- Under-soaking (less than 4 hours) may leave the milk less creamy and harder to blend.
Incorrect Blending Ratios
- Too much water = thin, watery milk.
- Too few cashews = weak flavor.
- Stick to the standard ratio of 1 cup cashews to 3–4 cups water and adjust from there.
Not Rinsing Cashews After Soaking
Rinsing helps remove excess phytic acid and any stale flavors from the nuts.
By keeping these tips in mind, you’ll get consistently rich and delicious cashew milk every single time.
How to Use Cashew Milk in Recipes
Cashew milk isn’t just a drink—it’s a versatile ingredient that can transform both sweet and savory dishes. Because of its creamy texture and mild taste, it blends seamlessly into recipes without overpowering them. Here are some delicious ways to incorporate it into your cooking:
In Smoothies and Coffee
- Smoothies – Cashew milk makes smoothies extra silky. Blend it with bananas, berries, or greens for a nutrient-packed breakfast. It’s especially good with tropical fruits like mango or pineapple because it balances acidity with creaminess.
- Coffee & Lattes – If you love a creamy coffee but can’t have dairy, cashew milk froths beautifully for cappuccinos or lattes. Add a dash of vanilla extract for a homemade vanilla latte.
- Iced Drinks – Use cashew milk in iced matcha, chai tea, or iced coffee for a refreshing, dairy-free alternative.
In Cooking and Baking
- Creamy Soups – Add cashew milk to butternut squash, mushroom, or potato soups for a rich, velvety finish.
- Sauces – It’s perfect for dairy-free Alfredo, curry sauces, or even mac and cheese.
- Baking – Substitute cashew milk 1:1 for dairy milk in muffins, pancakes, or cakes. Its mild flavor works in sweet and savory baked goods alike.
- Desserts – Use it as a base for puddings, custards, or ice cream for a plant-based treat.
Pro Tip: Because cashew milk doesn’t curdle as easily as some plant-based milks, it’s ideal for hot recipes like sauces and soups where stability is important.
Nutritional Breakdown of Cashew Milk
Homemade cashew milk has a naturally clean and nutrient-rich profile. While exact values vary based on your recipe, here’s an approximate breakdown for 1 cup (240 ml) of unsweetened homemade cashew milk:
| Nutrient | Amount (Approx.) | Benefits |
|---|---|---|
| Calories | 60–80 kcal | Provides energy without excess calories |
| Protein | 2–4 g | Supports muscle repair and growth |
| Fat | 4–6 g | Healthy fats for heart and brain health |
| Carbohydrates | 3–6 g | Natural source of energy |
| Fiber | 1–2 g | Supports digestion and gut health |
| Magnesium | 8–12% DV | Important for nerve and muscle function |
| Copper | 15–20% DV | Supports energy production and collagen formation |
| Iron | 6–8% DV | Helps transport oxygen in the blood |
| Vitamin K | 5–7% DV | Supports bone and heart health |
Note: Store-bought cashew milk may be fortified with calcium, vitamin D, and B12, which can add nutritional benefits but may also contain additives or sugars. Homemade versions are purer but lack fortification—so be sure to get those nutrients from other foods.
Sustainability and Environmental Impact
Choosing cashew milk over dairy can make a real difference for the planet. While no agricultural product is impact-free, cashews generally require fewer resources than raising cattle for milk production.
Cashew Farming Practices
- Cashew trees thrive in tropical climates and can be grown alongside other crops, which supports biodiversity.
- However, ethical sourcing matters—some cashew farms have been linked to poor labor conditions. Always look for fair trade or ethically sourced labels to ensure workers are treated fairly.
Why Cashew Milk is Eco-Friendly
- Lower Carbon Footprint – Producing cashew milk emits significantly less greenhouse gas than dairy milk.
- Less Water Usage – While almonds are known for high water demands, cashews use comparatively less water per kilogram.
- No Methane Emissions – Cows produce methane, a potent greenhouse gas; cashew milk production avoids this entirely.
By choosing cashew milk—especially from ethically sourced cashews—you’re supporting a more sustainable food system that’s kinder to both people and the planet.
FAQs about Cashew Milk Recipe
1. How long does homemade cashew milk last?
It stays fresh for 4–5 days in the fridge when stored in an airtight glass jar. Always shake before use as natural separation occurs.
2. Can I use roasted cashews?
Technically yes, but roasted cashews will change the flavor and make it less creamy. Raw cashews are best for a neutral, smooth milk.
3. Is homemade better than store-bought?
Yes—homemade cashew milk is free from preservatives, gums, and added sugars, plus you can customize the flavor and thickness.
4. Can I make cashew milk without soaking?
You can, but the milk won’t be as creamy and might be harder to digest. A quick soak in hot water for 15–20 minutes works in a pinch.
5. What can I do with leftover cashew pulp?
Add it to smoothies, oatmeal, energy bars, or baked goods for extra fiber and nutrients.
Conclusion
Cashew milk is a game-changer in the world of dairy alternatives—creamy, versatile, nutritious, and surprisingly easy to make at home. With just a few ingredients and a blender, you can whip up a batch that’s fresher, cleaner, and tastier than anything you’ll find in stores. Whether you’re enjoying it in your morning coffee, using it to cook a rich pasta sauce, or blending it into a post-workout smoothie, cashew milk fits seamlessly into a healthy lifestyle.
By making it yourself, you not only save money but also reduce waste, avoid unnecessary additives, and support a more sustainable way of eating. Once you’ve tasted homemade cashew milk, chances are you’ll never go back to the boxed version.
