Cashew Milk Recipe (5 Minutes)

Smooth and creamy—this homemade cashew milk recipe is ready in just 5 minutes. No straining if you’ve got a high-speed blender, and I’ll show you a quick-soak option for regular blenders, too.

Love creamy, dairy-free drinks and sweet sips? Try these next: Homemade Korean Strawberry Milk Recipe, Healthy Banana Milk Recipe, or my Date-Sweetened Horchata Recipe.

Cashew milk is one of the creamiest and easiest plant milks you can make at home. And, no straining required. In just 5 minutes, you’ll have a fresh nut milk that tastes so much better than store-bought.

I’ve been making homemade plant milks for over 20 years—soy, almond, oat, hemp, even Brazil nut—but cashew milk is the one I come back to again and again. Most mornings, I make a fresh batch just for my morning iced matcha latte or this matcha protein smoothie with chocolate.

Why this recipe works

• No nut bag required: If you have a high-speed blender, you don’t even need to soak or strain.
• Minimal ingredients: Just cashews and water — plus sweetener, cinnamon, or vanilla if you want to flavor it.
• Versatile + customizable: Make it sweet or plain, depending on how you’re using it. 
• Quick & easy: Takes less than 5 minutes to blend, and you can quick-soak your cashews if you’re short on time.

Substitutions & additions

• Sweeteners: Maple syrup, soaked dates, agave, or coconut sugar all work. Try 1–2 tablespoon per batch.
• Flavors: Add cocoa or strawberry powder and your favorite sweetener, along with a pinch of salt, for a cashew milk treat.
• Flavors: Cinnamon, nutmeg, vanilla extract, or cocoa powder.
• For a creamier texture: Add 1 teaspoon cashew butter to boost fat content and smoothness.

How to make cashew milk (step-by-step)

Find the complete recipe with measurements in the recipe card below.

Gather your ingredients.

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

This homemade cashew milk is one of my favorites for smoothies. I use it in my peanut butter banana cocoa smoothie, brownie smoothie, and this delicious, healthy banana peanut butter smoothie recipe for a smooth, creamy base.

Tested tips

• Use less water for a creamier cashew milk, or up to 5 cups for a lighter version.
• Pour extras into ice cube trays for smoothies, like my orange creamsicle smoothie recipe or this berry acai smoothie.
• With a high-speed blender, no soaking or straining is needed. For standard blenders, soak (or quick-soak) first, then strain for the smoothest milk.
• For a quick soak method, cover cashews with just-boiled water, let sit 10–15 minutes, then drain and rinse before blending.

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 ¼ 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.

If you’re in the mood for something sweet to go along with this easy cashew milk recipe, my chocolate chip mug cake or this easy pumpkin mug cake recipe make a delicious pairing.

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, berries, or this banana blueberry smoothie without yogurt.
• Hot chocolate or ice cream bases
• With granola or cereal: Pour it cold over your favorite crunchy breakfast. I love it with my steel-cut oats recipe.
• In savory dishes, like soups, vegan mashed potatoes recipe, or sauces.
• For baking: Try it in vegan red velvet cupcakes, vegan carrot cake cupcakes, oat bran muffins, and more.
• Baking Substitute: Use in place of whole milk or dairy milk.

Cashew Milk Recipe FAQs