Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.

Cashew Milk

raw cashews

water, divided*

maple syrup or honey or agave nectar

vanilla extract

sea salt

cinnamon (optional)

Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.

Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can&#8217;t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Thank you! I used 5 dates instead of the syrup and it’s gorgeous!

Love the recipe. I had several uses for my cashew milk in mind so I blended without sweetener so that I could sweeten and flavor as needed. Even with an overnight soak, I had pulp so I searched Google and found options from a few but based pulp recipe. 

After staining the cashews I mixed the pulp with ghee (great taste but other oils can be used), a little honey and maple syrup, pepitas, pecan pieces, cinnamon, nutmeg, ginger and a pinch of sea salt. I spread it on parchment paper covered baking sheet and baked on 200 degrees until crispy brown, mixing occasionally. It’s delicious and can be a grain free topping or a granola eaten with the cashew milk.

Thank you so much for this gorgeous recipe! Making homemade nut and oat milks have been a part of my routine these days. I love putting this homemade cashew milk in my morning lattes! I am having trouble getting the right consistency though, even with a high-speed quality blender...I still end up with pulp! Any suggestions? (My best friend uses the same recipe and doesn't have to strain it! I don't know what I am doing wrong! haha)

Never made cashew milk before. Loved this first try. High powered blender left no pulp. I used only nuts and water. May add other ingredients later. Can’t wait til it’s chilled to see how I like it then. Thanks!

What kind of blender do you have? Mine was undrinkable. I strained it through cheesecloth, and had to keep using more new cheesecloth because only some milk would get through. I drank what came through and my throat feels hoarse from drinking tiny bits of cashew and getting stuck in the back of my throat. Awful experience. Its store bought for me unless I can figure out a way to leave no pulp

I agree rachel- must be you have to have a fancy blender. Mine soak for days and are very soft (raw, unroasted) and always leave this thick pulp and I can’t even strain it out. I think I am going to give up on nutmilks. I have a Ninja blender by the way.

I haven't had any cow milk for around three years now and have tried so many alternatives at the store from many different brands - almond, oat, soy, etc. I settled on soy since I found it the creamiest and closest resemblance to milk (texture-wise). It still wasn't my favorite flavor. I tried this recipe with 1/2 cup less water and love it. The texture is perfect and I love the flavor too! I'm never going to get store-bought milk alternatives again. I used a nut milk bag to strain the milk though since my blender didn't fully incorporate the cashews. Thank you :)

Just a quick comment that you don’t always need to strain it. I use my homemade nut milks in oatmeal so it doesn’t matter whether it’s strained. If you don’t mind a little sediment, you don’t need to strain it either.

I made this for general use so I didn't sweeten it and the yield was more than I expected despite ending up with some pulp. I knew it would take forever to try and blend the pulp and strain it again so I added some sweetener to it and stored it in the fridge to use a whipped cream for pancakes! It ended up working very well and was incredibly creamy. I imagine adding a little salt and lemon juice would turn it into a great cream cheese for toast or a salad topping! Always love a byproduct :D

made some for my friend and I and we both love it! she even said it tasted better than store bought nut milk. i used a powerful food processor to blend the cashews and ended up with some pulp, but it's still a smooth consistency :)

Delicious! I am
In a strict diet that won’t allow me to buy store bought coffee creamer. I can’t wait to enjoy tomorrow’s coffee with this!

My absolute go-to! Sometimes I make plain and other times I add vanilla and honey. Obsessed with the texture in my iced coffee!

This is fantastic!  Made it tonight and it was delicious. Blending with a Vitamix made it warm, so I will have warm milk before bedtime! Can’t wait to have some chilled. Thank you for sharing!

I made this to use for chia seed pudding and it is delicious. Really creamy and so easy to make!

Yes, you CAN make ice cream with cashew milk .... well... cashew CREAM plus coconut milk.  The ratio used is 125% water to the weight of soaked cashews.   So if you have 100g of cashews that were soaked overnight, add 125g of water and blend.

The cashew milk tastes great but I only end up with about 1 cup worth of milk following the directions.  Am I doing something wrong?  I’m straining it through a t-shirt so I don’t have any issues with pulp.

Thank you for this recipe! I made it in my Vitamix and it came out ultra creamy with absolutely no pulp whatsoever. I wanted to give the following tip to anyone having trouble getting the right consistency: 

- I soaked my cashews for about 12 hours in the fridge overnight. They were pulverized in less than 20 seconds at medium speed, but I continued increasing the speed nonetheless and blended for a total of about 40 seconds to make sure I got everything.

Hope this helps! And thanks again!

I can always rely on recipes from Cookie and Kate. They never disappoint. I tell everyone.

LOVE this recipe! I am a coffee lover, but can't drink cows milk, so am always searching for a new milk alternative to try. I cut the water ratio in half to make it creamier, and heated and frothed it up for my morning coffee. Absolutely delicious!

I made the chai cashew latte from your recipe book this morning and it was wonderful. So creamy, with delicious froth, and lovely balanced flavour.

cashew milk

Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Cost: $7.79 /serving

Author : Cookie and Kate

Ingredients

Instructions

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