Cashew milk is creamy and rich and is so easy to make! It can be used in almost any recipe calling for almond milk, but it also just taste delicious on its own. We’re walking you through how to make this cashew milk recipe with all the tips and tricks you need!
Cashew Milk Recipe
Have you ever had cashew milk? Cashew milk is becoming more and more popular as an alternative dairy-free milk and available in stores, but did you know it’s super simple to make at home? Cashew milk is actually one of the easier milks to make at home because it doesn’t even require any straining. Cashews are very soft nuts, so as long as you soak the cashews and use a high-speed blender, no straining is necessary and the resulting milk is so thick and creamy. Don’t have a high-speed blender? It’s possible to make it without one, but you may have to strain it in order to get it really smooth.
How do you make cashew milk?
Soak 1 cup of cashews
Blend cashews with fresh water continuously for 1-2 minutes
Pour into a jar and store in the refrigerator for up to 5 days
Why You Don’t Have to Strain Cashew Milk
This is one reason why we advocate making your own cashew milk, it is really really simple, even more so than the other alternative milks. Cashews are such a soft nut that after you are finished blending, there is no pulp that needs to be strained away. And much like our beloved cashew cream, cashew milk is ultra creamy comparatively to other nut milks.
How much does it cost to make your own cashew milk?
It costs, at most $3.75 to make one batch of this cashew milk, depending on your brand of cashews! The milk that you make at home is extremely different than any cashew milk you will buy at the store. Store-bought cashew milk is in comparison watered down, so while the cost of the store-bought cashew milk might be around the same price or less than what it takes to make at home, you make up for in high quality for the homemade version.
So with everything, you have to weight the benefits of whether it not it makes sense to make it at home. We recommend at least trying it if you are interested to see where it might make sense in your routine. Fresh cashew milk really tastes totally different and it is worth making it at least once to see for yourself!
Soak your cashews in cold fresh water for at least 1 hour, or up to 8 hours overnight.
Drain and rinse the cashews.
Place cashews, 4 cups fresh filtered water, pinch of salt and maple syrup (optional) in a high-speed blender and blend continuously for 1-2 minutes, until the milk is fully blended and creamy.
Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.
If you are making this in a standard blender you may not be able to get it creamy enough. If you want it completely smooth you can strain it out in a thin kitchen towel or a nut milk bag.
We love getting our nuts cheaper in bulk online or at Trader Joe’s!⠀
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We tasted and tested so many dairy free and vegan milks to find the BEST and EASIEST ones for you to make at home! Scroll down for our Vegan and Dairy Free Milk Guide that dishes out all the details.
Vegan and Dairy Free Milk Guide
We drank a lot of non-dairy milk for you all! And we’ve got our favorites for sure! We’ve created recipes for all of them so you can try them at home. Even if you don’t need to be dairy-free, these milks are nutrient dense and a great addition to any diet. They are free of any gums or stabilizers and truly all quick and easy to make. We hope you’ll give some of them a try.
Here are our favorite dairy free milk choices and how to make them:
This is of course the most well known alternative milk. A simple process of soaking raw almonds and blending with fresh water. Homemade almond milk has tons of flavor, and you can concentrate the flavor by increasing or decreasing the amount of water it is blended with.
Oat milk is a pretty neutral tasting milk, and we suggest adding a bit of salt and sweetener to help bring out the flavor. Oat milk is super creamy and thick, and our recipe doesn’t require any soaking.
Who knew you had other options for coconut milk than buying it in the can? Coconut milk is made by quickly soaking unsweetened shredded coconut in hot water, blending and then straining. It’s naturally sweet and creamy. It will separate and have a harder layer on top just like the canned coconut milk after it’s been chilled.
Tips for Making Alternative Milks:
Make sure to soak the nuts as directed and then drain and rinse them! Always blend with fresh water.
If you don’t drink your tap water for any reason, do not use it to make this recipe. Alternative milk recipes call for filtered water, making the assumption that you do not drink your tap water. You’ll be drinking the water you use to blend it, so make sure to use filtered water if you do not drink your tap water.
Finished alternative milk separates after it is chilled since there are no stabilizers or preservatives. Give it a good shake before you use it.
You can increase, or decrease the batch amount as needed. Nut milks are best when they’re fresh, so to minimize waste make a smaller batch if you won’t use it up as quickly. Most nut milks will last up to 5 days, but try to use them up quicker than that.
To prevent spilling the nut milk when transferring to a jar, use a ladle and funnel. Ladle the nut milk from the bowl into a funnel in the jar you plan to store. Nothing is worse than spilling half your precious milk!
Mix and match!
It’s totally okay to mix and match these milks, especially the nut milks. We love the blend of almond milk and pecan milk, or cashew and almond milk together. Experiment and see what works best for you! Making them together is okay, even though technically you don’t have to strain some of the milks. For instance, when making almond and cashew together we do blend and strain both of them at the same time.
Other alternative milks not mentioned, but available to purchase in store: