Learn how to make cashew milk — smooth, naturally sweet, and ultra-creamy. Making homemade cashew milk is so easy. No straining. No fancy gear. Just a high-powered blender, a handful of basic ingredients, and five minutes.

Learn how to make cashew milk that’s smooth, creamy, and naturally sweet. Made with raw cashews and water — no straining needed. Add maple syrup, vanilla, or a pinch of salt if you like.

I’ve been making my own homemade plant milk for over 20 years now. It started with soybeans in my kitchen, then almonds, rice, Brazil nuts, hemp seeds, oats… and plenty of cashews along the way. And after all these years and all those batches, there’s still something extra special about cashew milk.

It’s creamy and slightly sweet, even when unsweetened — and it’s the one I reach for the most. Perfect in horchata. My go-to for chocolate milk and it’s so good in banana milk. But most mornings? I make a fresh batch for my matcha latte. It’s become a ritual.

No fancy bottles. No preservatives. Just a cup of raw cashews, fresh water, and a blender. It disappears fast around here, but since it takes less time to make than brewing tea, I can hardly complain.

Most days, I’ve got cashews soaking on the counter — enough for a batch of homemade milk or something else delicious. Right now, they’re for a creamy cashew fruit dip, and I’ve already got a bowl of plump, juicy blueberries ready to go.

How to make Cashew Milk

For best results, soak raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.

Add soaked cashews and filtered water to a high-speed blender. Blend on high until completely smooth and creamy.

For a sweet version, add maple syrup (or date/agave), vanilla, cinnamon, and a pinch of salt. Blend again until well combined.

Why this recipe works

No nut bag required: Cashews blend so smooth that straining isn’t needed. Just creamy milk straight from the blender.
Minimal ingredients: Just cashews and water — plus sweetener, cinnamon, or vanilla if you want to flavor it.
High-speed blender: A powerful blender (like a Vitamix) makes ultra-smooth milk in seconds. Using a regular blender? Just strain it for the best results.
Versatile + customizable: Make it sweet or plain, depending on how you’re using it.
Health benefits of cashews: Cashews are rich in healthy unsaturated fats, protein, magnesium, and copper — a great dairy-free option with good-for-you nutrients.
Quick & easy: Takes less than 5 minutes to blend, and you can quick soak your cashews if you’re short on time.

In the kitchen tips

Want it creamier? Reduce the water ratio for a thicker, richer consistency (perfect for coffee creamer or cashew cream).
Want a lighter version? Use up to 5 cups of water.
Freeze leftovers in ice cube trays for smoothies or sauces.
Use plain for savory: Skip sweeteners and add to soups and savory recipes like Vegan Bolognese.
Add cocoa powder and sweetener, along with a pinch of salt, for quick hot chocolate or a delicious chocolate cashew milk treat.
Quick soak method: Place cashews in a heat-safe bowl and cover with just-boiled water. Let sit for 10–15 minutes to soften. Drain and rinse.

Storage & meal prep

Fridge: Store in an airtight glass jar or bottle for up to 3 days. Shake well before using — separation is natural.
Freezer: Freeze in small batches or silicone trays. Great for smoothies, creamy dishes, or iced coffee.
Single serving? Use 1/4 cup cashews + 1 cup water.
Room temperature note: Don’t leave cashew milk out for long — treat it like any other perishable dairy-free milk.

Ways to Use Homemade Cashew Milk

Cashew milk is a simple recipe foundation — sweeten or flavor it however you like!

In coffee, lattes, or tea: As a smooth, frothy dairy-free milk alternative.
In smoothies: Try it with banana, cocoa powder, berries, or this creamsicle smoothie!
Hot chocolate or ice cream bases
With granola or cereal: Pour it cold over your favorite crunchy breakfast.
In savory dishes: Like soups, mashed potatoes, or sauces.
For baking: It works great in cupcakes, muffins, pancakes, and more.
Baking Substitute: Use in place of whole milk or dairy milk.

Substitutions & additions

Sweeteners: Maple syrup, soaked dates, agave, or coconut sugar all work. Try 1–2 tbsp per batch.
Flavors: Cinnamon, nutmeg, vanilla extract, or cocoa powder.
Other nuts/seeds: Swap cashews for almonds, hazelnuts, or hemp seeds.
Blend with oats for a hybrid oat-cashew milk that’s extra creamy.
For a creamier texture: Add 1 tsp cashew butter to boost fat content and smoothness.
No high-speed blender? Use a food processor or standard blender and strain through a fine mesh strainer or nut milk bag for best texture.

FAQ

Do I need a nut milk bag?
Nope. Cashews break down completely in a high-powered blender. If using a standard blender or food processor, you may prefer to strain it once through a fine mesh strainer.
How long does homemade cashew milk last?
Up to 3 days in the fridge. It will separate naturally — just shake and sip!
Can I use roasted cashews for cashew milk?
For the best quality and flavor, use unsalted, unroasted whole cashews. Roasted cashews may add a toasty flavor you don’t want.
Can I adjust the consistency of cashew milk?
Absolutely! Use less water (3 cups) for creamier milk or more (up to 5 cups) for a lighter version.
Can I use this in place of store-bought milk?
Yes! This is a great recipe for replacing grocery store dairy products. Bonus: no fillers, gums, or oils.
Is this cashew milk good for the first time of making non-dairy milk?
Absolutely. If you’re just starting to make your own nut milk, this is the easiest and most forgiving one to start with.

YIELDS: 4

AUTHOR: Julie Gaeta

How to Make Cashew Milk

PREP TIME: 5 MinTOTAL TIME: 5 Min

Learn how to make cashew milk that’s smooth, creamy, and naturally sweet. Made with raw cashews and water — no straining needed. Add maple syrup, vanilla, or a pinch of salt if you like.

Cook modePrevent screen from turning off

Ingredients

1 cup unsalted and unroasted cashews
4 cups fresh filtered water
Optional add-ins: pinch of sea salt, 1-2 tablespoon of maple syrup, date, or agave (for sweetness), 2 teaspoons vanilla extract, pinch of cinnamon

Instructions

For best results, soak raw cashews in water for at least 4 hours or overnight. Drain and rinse before using. (In a hurry? See Notes)
Add soaked cashews and 4 cups of filtered water to a high-speed blender. Blend on high for 1–2 minutes until completely smooth and creamy.
For a sweet version, add a pinch of salt, maple syrup (or date/agave), vanilla, and cinnamon. Blend again until well combined.
Pour into an airtight container or glass jar and refrigerate. Shake well before using. It will keep for up to 3 days in the fridge.

Notes

Don't want to soak cashews? Place cashews in a heat-safe bowl and cover with just-boiled water. Let sit for 10–15 minutes to soften. Then, drain and rinse.

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