How to Make Cashew Milk

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!

pouring finished cashew milk recipe into a glass jarCashew 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.

soaking cashews in a jar

How do you make cashew milk?

  1. Soak 1 cup of cashews 
  2. Blend cashews with fresh water continuously for 1-2 minutes
  3. 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!

blending cashew milk in blender

Check out these recipes that use nut milk:

If you like this nut milk how to, check out these others:

How to Make Cashew Milk

Prep Time 00:05 Inactive Time 01:00 Total Time 01:05 Yields 4 cups

Ingredients

  • 1 cup raw unsalted cashews
  • 4 cups filtered water
  • Pinch of salt
  • 1 tablespoons maple syrup (optional)

Directions

  1. Soak your cashews in cold fresh water for at least 1 hour, or up to 8 hours overnight.
  2. Drain and rinse the cashews.
  3. 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.
  4. 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.

Recipe Notes

  1. 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.
  2. We love getting our nuts cheaper in bulk online or at Trader Joe’s!⠀
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Cashew Cream

Today we are talking all about our favorite dairy replacement that mimics heavy cream: Cashew Cream! We’re going to talk all about How to Make Cashew Cream because it’s simple to make, has a neutral flavor that compliments most anything it is used with and truly results in making a dish creamy without adding any dairy! It’s compliant with many diets including Keto, Paleo, Whole30 and we guarantee it’s going to be your new favorite dairy-free swap.

How to make Cashew Cream

How to Make Cashew Cream

It’s a new year and we are launching a new “How-To Wednesday” series. For this series we want to highlight some recipes or tricks that we think will be helpful in maintaining cleaner and healthier eating habits, whether you are a seasoned pro or just starting off your journey. And we are super excited about our first post How to Make Cashew Cream! We recently published a dairy free Creamy Tuscan Chicken that uses cashew cream and we got so many questions and excited responses from this recipe that we felt we should dedicate a whole post on How To Make Cashew Cream because we are as equally as excited about it!

Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes but also it’s just kind of delicious!

Raw cashew cream

How do I make cashew cream?

Simply soak raw unsalted cashews in water. We have directions for a quick version where you boil the nuts and soak for 1 hour or an easy overnight version. Drain and blend with a bit of water until it’s reached your desired consistency. You may have to scrape down the sides of the blender basin a few times, but it works in both a standard cheap blender or a high-speed blender as well.

What can I use cashew cream for?

Raw vegan cashew cream

How long will cashew cream last?

We stored ours for about a week in the refrigerator. If any liquid forms on the top of the stored cashew cream just go ahead and stir together before using. You can also freeze cashew cream as well for about 3 months. When ready to use thaw in the refrigerator overnight and briefly place back in the blender before using.

Cashew nut cream

Watch the video:

If you like this How-To recipe, check out these others:

How to Make Cashew Cream

Prep Time 00:05 Inactive Time 08:00 Total Time 08:05 Yields 1 cup

Ingredients

Directions

Quick method:

  1. Place cashews in a small pot and add enough water to cover by 1".
  2. Bring cashews to a boil, cover and turn off heat. Let sit for 1 hour.
  3. There may be a blue-ish film on cashews. Drain water and rinse cashews and place in the basin of a blender with a small pinch of salt.
  4. Blend using between ¼ cup water (for a high speed blender) or up to ½ cup water (for a traditional blender). You may need to scrape down the mixture several times.  Start with 1/4 cup and increase the amount of water a bit at a time with the goal being to get the cashews to a creamy smooth consistency.
  5. Store in a container for about 1 week. Use in recipe that calls for half and half or cream!

Overnight cashew cream:

  1. Place cashews in a jar and cover with water by 1". Cover and place in the refrigerator to soak for 8-12 hours.
  2. Drain the cashews and place in the basin of a blender with a small pinch of salt.
  3. Blend using between ¼ cup water (for a high speed blender) to ½ cup water (for a traditional blender). You may need to scrape down the mixture several times. Start with 1/4 cup and increase the amount of water a bit at a time with the goal being to get the cashews to a creamy smooth consistency.
  4. Store in a container for about 1 week. Use in recipe that calls for half and half or cream!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!