cashew milk

Learn how to make cashew milk at home - no straining or long soak required! You can enjoy this smooth, creamy and rich plant based milk in less than 20 minutes. It tastes so much better than store-bought!

How to Make Cashew Milk - Quickly!

raw cashews

water

maple syrup,

vanilla extract

salt,

Quick soak the cashews: Add the cashews to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes. Alternatively, you can soak them overnight.

Drain the cashews, then add them to a high speed blender, along with the 4 cups of fresh water and maple syrup/vanilla, if desired, for slightly sweetened vanilla milk. Or keep it plain if you plan on using it for savory dishes.

Blend on high for 1-2 minutes until creamy and white. There is no need to strain it through a nut bag, like with almond milk.

Transfer cashew milk to glass jugs or other airtight container. It will keep for up to 4 days. It can also be frozen. Enjoy!

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

water, divided*

maple syrup or honey or agave nectar

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 Golden Milk Latte! Packed with turmeric, ginger, cinnamon, honey, and a TON of good-for-the-body benefits. Just blend and pour!

Cashew Golden Milk Lattes

cashews (roasted

turmeric

cinnamon

ginger paste

honey

salt

Blend the cashews and the water in a high-powered blender until very smooth (at least 1-2 minutes).

Cashew Golden Milk Latte Step 1

Blend in the turmeric, cinnamon, ginger, honey, and salt. Taste and adjust. 

Cashew Golden Milk Latte Step 2

Serve warm or cold! Voila! So luscious, creamy, and delicious.

Cashew Golden Milk Latte Step 3

Yum I make something quite similar and I just bought too large a jug of raw cashews from Costco so a good way to use those. Also nice while pregnant too.

I loved this recipe! My ten year old daughter thought the foam on top was cool but preferred hers strained

This is a fabulous latte.  We absolutely love it.  Hope it keeps colds away.  Thank you!

This recipe is really superb. Definitely will try it out.

Love your recipe. I originally printed it but went looking for it again just so I don't have to dig it out. 
I added black pepper just to up the benefits of the turmeric for absorption in order to help boost my immune system, you really don't taste it.  I have also switched out the cinnamon with cardamom sometimes to help with stomach issues  although I know that's what the ginger also does. I get a similar drink at a restaurant near me and tastes almost the exact same as your recipe but they use the cardamom instead. 
Thank you :)

https://www.youtube.com/watch?v=aVR3G-UQJQU

Cashew Golden Milk Latte! Packed with turmeric, ginger, cinnamon, honey, and a TON of good-for-the-body benefits. Just blend and pour!

Full recipe: https://pinchofyum.com/cashew-golden-milk-latte

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Cashew Golden Milk Latte

This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.

30 Minute Tomato Orzo with Balsamic Broccolini

olive oil, divided

broccolini, tough ends trimmed

balsamic vinegar

sea salt and ground black pepper,

shallot, finely diced ((about ¾ cup diced shallot))

thyme leaves, minced

capers, minced

garlic,

yeast

½ teaspoon chili flakes,

cherry tomatoes, halved

orzo pasta

vegetable stock

unsweetened non-dairy cream ((see notes))

basil leaves, torn

vegan “parmesan”, for serving (optional)

balsamic glaze,

Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.

Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.

Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.

Pour in the vegetable stock and non-dairy cream and stir.  Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.

Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.

Made with plant-based vanilla protein, oats, strawberries, banana, and more, this green smoothie is the perfect workout snack!

Strawberry-Banana Protein

Cup Power Greens

Cup Strawberries

Banana, frozen

Tbsp Superfood Essentials Vanilla Plant-Based Protein

Cup Oats, rolled, gluten-free

Cup Ice

Cup Cashew Milk, unsweetened

Add ingredients in the order listed and blend until smooth.

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes!

Quickest Homemade Cashew Milk (3 ways!)

Cashew nuts (see notes to choose amount)

Tbsp Maple syrup (optional)

¼ tsp Vanilla extract (optional)

Salt (optional)

Tbsp Cashew butter

I have written lots of tips and hacks above the recipe card on how to save time on soaking, blending, and straining. I explained in detail how to make cashew milk in under 10 minutes in 3 different ways (1 - Vitamix, 2 - regular blender, and 3 - slow juicer). Read the whole post for more information. Quick info in the Notes below.

Soak cashew nuts in hot water for 5 minutes then drain and discard the soaking water. 

Add the soaked cashew nuts to a blender with 2 cups of fresh water and blend them for 2 minutes.

Add optional ingredients here (maple syrup, vanilla extract, and a pinch of salt). Blend until smooth. No need for straining, the cashew milk is ready for you to drink, cook or bake with it.

How to make classic cashew milk in Vitamix

Add the soaked cashew nuts to a blender with 1 cup of water and blend as smooth as your blender can.

Add the remaining 3 cups of water to the blender and blend again for 2 minutes until smooth, creamy, and frothy. 

How to make classic cashew milk with a regular blender

Take a large bowl and place the empty and open nut milk bag. Now, pour the milk from the blender right into the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid.

Now, starting at the top squeeze your hand as close as you can and slide it down to the bottom. You need to do it only a handful of times and it is ready. 

You can transfer your milk to any container you prefer and store it in the fridge.

How to strain cashew milk

Add cashew butter and fresh water to your blender and blend for 2 minutes until smooth and creamy. Done! No straining and no waiting even if you don&#39;t have a high-power blender.

You can make cashew butter with a food processor similar to how I make homemade peanut butter. Scrape and mix until you have a smooth buttery texture. Don&#39;t stop until you reach it. Any food processor can do it, the time depends on how powerful your food processor is.

How to make cashew milk in 2 minutes!

Close the anti-drip plug on the slow juicer!!! It is the most important step. It will not work if you leave it open. Turn it on and add ½ cup of soaked cashews and ½ cup of water. Wait for a minute until the juicer is trying to squeeze as much as possible out of your cashews.

Add another ½ cup of soaked cashews and another ½ cup of water. Wait again.

Now stop the machine and open the anti-drip plug. Let the cashew milk flow to the juice cup.

Scrape up the cashew pulp collected by the pulp cup. Close the plug again and add the pulp back to the juicer with another ½ cup of water. Turn it on and wait for the milk to be collected in the container.

Now stop the machine again and open the anti-drip plug. Let the cashew milk flow to the juice cup. And the end you will have to end up with creamy, smooth nut milk and a bit of pulp. You probably don’t even need to strain it if you have a quality juicer as the pulp is separated from milk effectively.

Making cashew milk with a slow juicer

https://content.jwplatform.com/videos/tz282rxj.mp4

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes! Here is everything you need to know about how to make cashew milk at home even if you don’t have a Vitamix.

How to Make Cashew Milk (3 ways!)

Vegan butternut squash zuppa Toscana is a creamy, satiating, robustly flavoured, and autumnal twist on the classic Italian soup with plant-based sausage and cashew cream. Flavour from dried oregano and thyme, garlic, sun dried tomatoes, and nutritional yeast makes for an ultra savoury profile.

Vegan Butternut Squash Zuppa Toscana

cashews,

vegan veggie sausages (see notes), chopped

yellow onion, small dice

smoked paprika

thyme

oregano

¼ cup oil-packed sun dried tomatoes, minced

butternut squash, peeled, seeded and chopped (about 4 cups chopped squash)

vegetable stock,

kale, lightly packed (from about 1 small bunch)

apple cider vinegar

parsley,

Make the cashew cream. In an upright blender, combine the cashews and water. Blend until completely smooth–like a thick milk. Set aside.

Heat 1 tablespoon of olive oil in a large heavy bottomed pot over medium heat. Swirl the oil around and add the chopped vegan sausages. Brown the sausages on all sides, breaking the pieces up a bit with your spoon. Once fully browned and cooked (after about 5 minutes), transfer the cooked sausage to a plate.

Add remaining olive oil to the pot and swirl. Add the onion and sauté until translucent and very soft, about 8 minutes. Add the garlic, nutritional yeast, smoked paprika, dried thyme, and dried oregano. Stir until fragrant, about 1 minute. Add the sun dried tomatoes and stir again.

Add the chopped butternut squash and some big pinches of salt and pepper. Stir everything up and then pour in the vegetable stock. Place a lid on top of the pot, slightly askew to allow venting. Bring the mixture to a boil and then lower to a simmer. Simmer until squash is tender, about 15 minutes.

Once squash is tender, add the kale and simmer until it is soft, about 3-4 minutes. Add more stock (or water) if you need to at this point. Pour in the cashew cream from earlier and add the cooked veggie sausage. Stir. Bring to a boil and stir in the apple cider vinegar. Taste the soup and adjust seasoning if needed.

Serve the butternut squash zuppa Toscana hot with chopped parsley and extra ground black pepper on top.

Homemade cashew milk is my favorite dairy-free nut milk. It’s also super easy to make and unlike almond milk, you don’t have to strain it. Watch the video below to see how quickly it comes together!

How to Make Cashew Milk

raw cashews (soaked overnight, drained and rinsed)

maple syrup ((or honey))

tsp vanilla extract

After the cashews have soaked overnight, drain and rinse them.&nbsp;

Place the cashews into a high-powered blender and add the remaining ingredients. Blend on high for 1-2 minutes or until the milk is smooth and creamy.

Place the cashew milk in a storage container and refrigerate.

https://www.youtube.com/watch?v=gNoOMVnb0Tw

Cashew milk is my favorite homemade, dairy-free, nut milk. It's mild, creamy flavor is delicious and unlike almond milk you don't have to strain it, which is always a bonus! (click "show more"). 

Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX

TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Vitamix Blender: http://amzn.to/2dyjpVp
Glass Carafe: http://amzn.to/2tB7gGT
Raw Organic Cashews: http://amzn.to/2dSCYew
Organic Maple Syrup: http://amzn.to/2dw8lZz
Organic Vanilla Extract: http://amzn.to/2cTf9Tb

INGREDIENTS:
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Music by: Epidemic Sound

HOW TO MAKE CASHEW MILK | dairy-free, vegan nut milk

A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.

Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

penne pasta (gluten-free if desired)

mushrooms (I use cremini)

sun-dried tomatoes*

garlic

cashew milk (plain, unsweetened)

vegetable broth

garlic powder

basil

baby spinach (or arugula, etc.)

Salt/pepper

Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.

Meanwhile, slice the mushrooms.

In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)

Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).

Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.

Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.

Heat 3-4 minutes or until lightly simmering.

Meanwhile, chop/julienne the basil.

Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)

Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.

We really enjoyed this recipe!  Simple to make on a weeknight.  Very happy to have found your website.  We have enjoyed each and every recipe that we’ve tried from you. Thanks!

I made this recipe for lunch today and just loved it. I found your website a little over a week ago and have prepared at least four of your recipes. I've enjoyed every one of them, and have been sharing them with my friends and family on Facebook. 

I have one question. Where can I find the serving sizes? Thank you!

The first time I made this I thought it was pretty good. This time, I doubled the recipe but tripled the mushrooms and added a diced onion. It was amazing! My family loves it.

Thank you for this recipe! It is delish! I didn't have spinach, so I used arugula, and doubled the mushrooms, as they needed to be used, and added a whole onion at the beginning. Very good! Saved it to my favorites.

Tried this today, I didn’t have nutritional yeast, and used almond milk and cornstarch. Still So delicious, will definitely make it again as written. 

Your blog has been a life saver. We went vegan almost 2 years ago and You have helped me prepare so many great meals. I absolutely love it and been telling everyone I know about it.

Just made this recipe and LOVED it! It tasted like Alfredo sauce! I used a quinoa and brown rice blend of fusilli pasta (because they didn’t have penne and I’ve become addicted to the combo). Also used oat milk instead of cashew and it was the perfect consistency, and subbed asparagus for mushrooms since I’m not a fan. It all turned out great, can’t wait to make it again.

I made this last week and everyone loved it.  My non-vegan husband added some parmesan cheese but the rest of us added vegan parmesan cheese.  Loved it.  So happy I found your site! Thank you.

Made this tonight using Almond Milk with a touch of cornstarch  to thicken it up. This dish was amazing-both my husband &amp; I really enjoyed it. Thanks for a great recipe.

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