Let’s talk milk. Do you like milk? Milk and I have a tumultuous past. As a kid, I boycotted milk for a solid ten years, during which time my mother fretted about my calcium intake and swore I’d turn into a decrepit, brittle old lady. May the record show that I have not once broken a bone.
These days, I’m still not much of a milk drinker. I like a splash of it in my coffee, but I accidentally stopped drinking coffee two months ago. I can’t say I’m a fan of store-bought milk alternatives, either. Soy milk, rice milk and almond milk all have a funky aftertaste that I can’t abide. Homemade almond milk is pretty good, but straining the pulp from the liquid mixture is more trouble than it’s worth.
Homemade cashew milk, however, is a different story. It’s my one exception. It’s easy to make and it’s absolutely delicious. Cashew milk is the creamiest of homemade nut milks and the most refreshing, in my opinion.
Since the nuts blend entirely into the water, no nuts go to waste in the process. That also means that the cashew milk retains all of the fiber and nutrients present in the cashews. Did I mention that you don’t have to strain the mixture? I’m a fan.
Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein (source).
I’ve made this cashew milk recipe in my old blender and my new fancy pants blender (courtesy of Blendtec). Both blenders produced creamy milk that didn’t require straining, so don’t worry if you don’t have a fancy pants blender. Soaking the cashews first helps them break down in the blender, too. Generally, soaking nuts before consuming them helps release beneficial enzymes. I’m not sure that’s true for cashew milk, though, because even “raw” cashews have already been through two roasting processes to remove their inner and outer shells. “Raw” cashew milk/cream/cheese may be a misnomer.
A cold glass of cashew milk is super refreshing on a hot day. Add cinnamon and it reminds me of horchata. Mix some into Assam or black tea with spices for a riff on Chai tea. It would be great with muesli or cereal for breakfast. Apparently you can even make ice cream with cashew milk, though I admit I’m skeptical. Have you tried it?
Watch How to Make Cashew Milk
Please let me know how your cashew milk turns out in the comments! If you’re looking for more homemade milk alternatives, check don’t miss my pecan milk and oat milk.
Cashew Milk
- Author: Cookie and Kate
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Beverages
- Method: Blended
- Cuisine: American
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.
Ingredients
- 1 cup raw cashews
- 4 cups water, divided*
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
Instructions
- 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’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 for up to 4 days—stir before using.
Notes
*Water ratio: The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.
Make it vegan: Use maple syrup or agave nectar, not honey.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Allison F
Thank you! I used 5 dates instead of the syrup and it’s gorgeous!
Kate
Thank you, Allison!
Shannon
That is a great idea!
Bethany Chance
I think I may do this, I’m very new to this type of thing, am I making a syrup from the dates, blendin? I have medjool dates but can get something different. I appreciate you!
Shani
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.
Meghan Johnson
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)
Kate
Hi Meghan! I’m sorry to hear that. What type of cashew are you using? I wonder if it is roasted at all? I find that doesn’t always work as well since it gets dried out.
mai mallo
It’s great to have this unusual kind of recipe. I am amazed and enjoyed doing the cashew milk. Thank you dear for this one of a kind recipe I really love it
Jolene
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!
Rachel
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
Kate
I’m sorry to hear that, Rachel! My Vitamix works great. How long did you soak the cashews for?
Erin
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.
Kate
I’m sorry to hear that, Erin. Thank you for your feedback.
Sam
Ninja is not the right blender for making milk
Ivonne D
This is SO GOOD in my coffee. I am a half-and-half loyalist who wants to cut down on dairy but I hate every nondairy coffee creamer I’ve tried. This is creamy, rich, delicious! For those who have commented about pulp/texture – I really think you just have to have a Vitamix. “High powered blender” isn’t specific enough lol. I’ve had Cuisinart, Breville, and Ninja blenders and nothing gets cashews smooth like a Vitamix.
Also, you can reduce the amount of water, add a tablespoon of coconut oil and 3-4 medjool dates (eliminate the maple syrup) and make “cashew cream” which my kids go crazy for over berries or on oatmeal.
Kate
I agree! It’s delicious in coffee.
Misti
Hi Kate! Question… I made the cashew milk and it was great the first day and then it got thicker the second day and even thicker the next. Have you experienced that?
Kate
Hi Misty! No, I haven’t. That’s interesting! I have had that with oat milk, but not cashews. Hmm… I’m stumped. Maybe try it again with different cashews and see if you get the same result!
Sally
@Rachel, a cheese cloth won’t filter out the small bits of pulp, you’ll need a real nut milk bag for that. A cheese cloth isn’t much different to a colander in terms of size of the mesh. More layers don’t help, they aren’t tight enough for the pulp not to just pass through each layer individually.
Sophie
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 :)
Kate
You’re welcome, Sophie! I’m happy you were able to enjoy it and found a method that worked for you.
San Q
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.
Kam
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
emily
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 :)
Kate
That’s what I like to hear! Thank you for sharing, Emily. I appreciate you taking the time to review.
Jae
Perfect recipe! I have a Vitamix and my cashews were completely pulverized. Delicious, creamy and healthy milk. Would this be considered a low glycemic milk? Thank you!
Christine R Doering
I’m glad you mentioned a food processor because that is what I was going to try it with
Carey baker
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!
Karen Mary
This is my fave milk in the world! I’ve made it since my (now grown kids) were babies. I linked to your recipe in my blog post about milk storage today.
Enjoying your cookbook, too Kate! Cheers!
Macie Surovik
My absolute go-to! Sometimes I make plain and other times I add vanilla and honey. Obsessed with the texture in my iced coffee!
Ty
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!
Kate
You’re welcome! Thanks for letting me know what you thought, Ty.
Vickie
I made this to use for chia seed pudding and it is delicious. Really creamy and so easy to make!
Molly
I love it to make golden milk. I used two dates to sweeten, but the solids sink to the bottom of my cup by the time I finish?
Kate
Hi Molly! I find that to be the case as spices are heavier. I would suggest mixing it occasionally if you find that happening.
Mike Bello
Try heating the golden milk syrup first and then add the cashew milk in the same saucepan. This should leave less residue.
ERIC MOONEY
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.
AprilJ
Hi is there a reason you don’t use the soaking water to make the milk? Do you lose nutrients by discarding it?
Kate
Hi April, I believe that some of the starch in the oats is released into the soaking water. The starch can negatively impact the texture of the milk. You might lose a few nutrients, perhaps, but the bulk are still within the oats. Hope that makes sense.
Nicole
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.
Kate
Hi Nicole! I’m sorry to hear that. Did you add the additional water per step 2? I assume your tshirt soaked up too much of the moisture too.
Jae
Perfect recipe! I have a Vitamix and my cashews were completely pulverized. Delicious and healthy milk. Thank you!
Maria
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!
Melissa
I can always rely on recipes from Cookie and Kate. They never disappoint. I tell everyone.
Taylor
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!
Catherine Neeley
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.
Kate
I’m happy you loved it, Catherine! Thank you for taking the time to review.
Robyn King
Hi I just wondered what wattage a decent blender should to make this nut milk without straining it. What would recommend?
Thanks
Robyn
Kate
Hi Robyn! I love my Vitamix. It is a high power blender. I find those work the best.
Vicky
Can we see your recipe for the icecream please?
Vicky Lindsay
I’ve never been able to stand coffee with a non-dairy milk or creamer but oh my goodness this is good!
I was in a hurry so soaked the cashews in boiling water for 1/2 hr only. I have a new oster blender, not high powered but pretty powerful. Cashews completely blended, nothing remaining.
So far Trader Joe’s have been my choice for cashews- really good flavor – But will try Costco’s raw. A better quantity but will compare price.
Meghan Johnson
I love this cashew milk recipe! I use my handy “nut bag” to strain it bc I’m a texture freak and can’t deal with the slightest bit of pulp :D I’ve also tried this with soaked dates instead of maple syrup and it was also delightful!
Kate
I’m happy you loved it, Meghan Thank you for sharing.
2 Cups first?
Why do you blend the cashews in two cups of water first, instead of blending them with all four cups at once? I have a vitamix and am wondering whether this two step blending is really necessary. Thanks!
Kate
Hi! This step helps to make sure your cashews get broken down all the way without little pieces. I hope that helps! It ensures a smooth result.
2 CUPS FIRST?
Thanks for the response and for this recipe! It’s my family’s new staple, and has replaced store bought non-dairy milks. I can see why the two step process might be necessary with some blenders but I’ve had perfect results with blending the cashews with all the water in one step. Just including my experience in case other vitamix owners see this.
rishu
Thanks for the recipe!! I loved it, especially with sourdough bread dipped in. I feel like I might try to make this with macadamia nuts too.
It also reminded me of when I made horchata but much easier lol
Carla Pogson
Your Cashew milk recipe turned out to be the best I’ve ever tasted. I have printed this off so I don’t lose it. The only thing I changed was the honey, I used raw honey. Thank you
Kate
Thank you for sharing! I’m happy you agree with me. It’s so good!
Vinita
Thanks for the recipe. My husband suddenly became lactose intolerant and this is the best alternative we’ve found for his tea! It is not a perfect substitute but better than any other we’ve tried (soy, oat, almond) and it’s easy to make. I used half the water because I wanted a thicker milk.
Kate
Thank you for sharing! Happy this is a close alternative to help with the transition.
Abby
Hey Kate! I use your blog often and always trust that the recipes will turn out great! I am about to make the cashew milk… but I am wondering if it is necessary to drain the water after soaking them. I am afraid of wasting precious nutrients in the water where there cashews were soaked. Is there some sort of benefit to adding new water? Is it necessary to have to drain the soaked water or can I use that to blend the cashews? Thanks so much!!
Kate
Hi Abby! I find it helps with the flavor and creaminess.
Tamara McGinnis
OMGOSH I wish I could add photos!!! :)
I’ve recently started an elimination diet and Phase 1 allows me to have cashews but not almonds. Cashew milk is somewhat hard to find and pretty much either milk is hard to find without other ingredients. Sure I can have salt and cane sugar but most store bought items have many other ingredients; some I can’t even spell LOL
I tried this recipe tonight for the first time and my husband even liked it. I have a Ninja Blender (professional 1500 watts) and didn’t need to strain or do anything extra!!
I soaked the cashews for approx 6 hrs (cause I had a few errands to run) and the recipe came out perfect!
I am so excited that as of Monday I can have cereal again (plain puffed rice cereal) with my cashew milk.
THIS IS A LIFE SAVER!!
And the best part… all natural ingredients without any preservatives!
Thanks again and again so much Kate!
Tamara in Tucson :)
Linda V
I love this recipe! Its simple and delicious, no straining needed even army regular blender.. This will be my bedtime drink. Linda
Kate
Thank you for sharing, Linda! I’m glad you loved it.
Rossana
I love this recipe!! Comes out perfect and I also made your cream of cashew and treated myself and friends to some White Russian drinks for Halloween.
Thank you!
Lana Roby
The cashew milk I buy is only 25 calories per cup. Why is this recipe so much higher? Thanks
Kate
Hi Lana, I can’t speak specifically to the nutritional differences. Here is more on my nutritional information.
Danny Boy
Me thinks the cashew milk you buy is severely watered down with barely any cashews in them.
Donna L Savage
If you eliminate sugars you’ll have a significantly lower calorie point. That, and the probability that store-bought stuff is more watered down = $$$ in their pockets.
Patricia
Probably because store bought nut milks use fewer nuts and add thickeners (gums) so it will still seem creamy. I figured out by reading the nutrition facts on almond milk once that a store-bought serving contains about 1/4 of the almonds that my homemade almond milk contains.
Brenda
This is by far one of the best recipes for Cashew Milk. Thank you so much for such a winner! This is my go to recipe.
Nikki
Yummy! Blended up a treat with soaking the cashews for 24 hours by accident, haha! I added extra vanilla and salt thank you! Il enjoy with reishi and cacao before bed ⚡
Kate
I’m glad you enjoyed it, Nikki!
Deana
Kathryn- I’ll give your divine recipe a ’20’ out of ’10’!
Soo easy, smooth and creamy. I love the neutral background flavor it lends- so subtly sweet, but not ‘sweet’.
Thanks for sharing !
Kate
Thank you! I’m excited you love it so much, Deana.
Jen
I just made this and it is delicious ! I soaked raw unsalted cashews overnight , and only added 2 cups water, a little salt and cinnamon, and 2 dates to sweeten. I also used a Ninja blender. My milk isn’t completely smooth but that doesn’t bother me at all because it tastes so good. If you have a ninja blender you might need to strain afterward if you’re big on textures :) Thank you !
Kate
I’m glad you loved it even though it’s not completely smooth!
Debbie Gillispie
I made your cashew milk and I am totally in love with it. I can’t drink regular milk due to being lactose intolerant so i have been trying almond milk off and on. However, just like you say you must strain it. I love the fact that cashew milk doesn’t require straining! I always make it the night before so I always have it on hand to use.
This is now my go to milk for everything!
thank you soooo much for this recipe.
Debbie Gillispie
Kate
Thank you, Debbie!
Prisha
I first made cashew milk a couple of weeks ago and wow did it blow my expectations! My favorite way to enjoy it is with some breakfast cookies with a tiny bit of maple syrup and a dash of cinnamon in the milk.
Katie
I make this all the time and it’s so good!
Amanda
This was a lifesaver. I had a recipe for vegan gingerbread I was going to make and realized that I had run out of almond milk for it. Luckily, I had a bunch of cashews and a blender. I tried this with just the cashews and water in a Magic Bullet and a quarter of the recipe since I didn’t need much. It worked out really well. I only had a couple of pieces that I could strain out and any little bits of pulp are pretty much not noticeable.
Kate
Fantastic! I’m glad you found it and it worked out.
Rena Kasemir
I bought some cashews at Sams club an am afraid they might be roasted. The jar said whole unsalted cashews but I dont know if they will work. If not, I’ll just roast them some more with a liitle sea salt. Theyre soaking right now so I’ll have to wait till morning to see how plump they get. Do roasted nuts work? Guess I’ll have to go to the health food store to get raw ones.
Kate
Hi! I find raw work best, others are quite as creamy.
MARGARET LAMB
Hi
I gave your recipe a try today & oh my goodness, it is a keeper!! Thank you so much. I will definitely be saving this to use often! It worked perfectly with my lil old Oster blender without a problem (no fancy pants blender here. Lol) It came out creamy and absolutely no pulp, all milk. That was so easy! I’m never buying store bought nut milk again. Very excited to have found your blog.
Have an awesome day ❤
Kate
Wonderful! I’m happy you love it.
Aura
I am on my second time making this delicious milk. I love that is natural and it’s great in my cereal, coffee or tea. The first time I made it I only had roasted cashews, I couldn’t wait to make it so I used those. I sweeten it with 4 dates and It came out so delicious.
This time I purchased organic raw cashews and I used agave and it’s also great! (I think is tastier with the dates) either way is delicious.
Thank you so much.
Kate
Thank you for sharing, Aura! I appreciate you taking the time to review.
Aura
You are very welcome Kate. I was enjoying tea with cashew milk when I saw your reply
Omega
I recommend using nut bags to strain. I don’t like the extra bits. I have a ninja
Zoë Smith
Hello! I made this to use as the milk component for Creamy Chard Soup. It does not need the sweetener, vanilla or cinnamon when used in savory dishes and is delicious and creamy! Also, I did not have time to soak the cashews and it worked just fine, particularly because I was cooking the soup. I give it five stars!
Brie
Just made this and wow! I am impressed. I used three cups of water so it’s extra creamy but other than that did not alter the recipe. I have a vitamix blender and there was no need to strain after blending for one minute. I will be making this often, I love that there’s no leftover pulp like over plant based milks.
Kate
Wonderful to hear, Brie! I’m glad you enjoyed it.
Gail Schroeder
Thank you for this recipe. In the past we have had to buy cashew milk for my husband and 2% milk for me because I loved the taste of real milk. Didn’t care for almond milk at all. I mixed the cashew and 2% half and half because I knew cashew milk was so much better for you. My husband bought a 5 lb. bag of raw cashews at “wegotnuts.com and followed your recipe without the added vanilla and maple syrup. We used our blentec, and it is as smooth as can be. I no longer buy the store-bought cashew milk nor the 2%. This recipe tastes so good without any addiives.
Kate
That’s great to hear, Gail! Thank you for your review.
Brittany Black
I just finished making a batch this morning!
I soaked raw, unsalted cashews from Costco overnight. Then blended with 1 cup of water in my vitamix, then added the rest of the water the recipe calls for plus an extra cup of water as I thought it was a little too creamy.
Pretty sure this is going to be apart of my morning routine. Soaking cashews for the next day and blending milk for this day. Thanks for the recipe!!
Angelica
Absolutely delicious! I used dates instead of maple syrup and it is so good!
Kate
Thank you for your review, Angelica!
Rhonda
Kate, this is fabulous! I’ve been making almond milk, but this is much easier and I LOVE the addition of cinnamon. I was baffled by the comments about pulp – I have a Vitamix and mine is perfectly silky, creamy, delish. Decided to test the theory of it being the blender and made a batch using my mom’s Oster blender (nothing special or high powered). I let it blend on high for 5 minutes and although is wasn’t quite as silky smooth as in my Vitamix, it was usable/drinkable to me. Thank you for another great recipe – it’s not only better than store bought, it’s half the cost (using Costco unroasted cashews)!
Kate
I’m glad yours was perfectly silky! Thank you for your review.
Sarah
Thank you for the recipe! Can you tell me how the nutrition information changes in using three cups of water instead of four?
Kate
Hi Sarah, Sorry to disappoint, but I don’t have that information. You can input your specific ingredients in a nutrition calculator to find our your specifics.
Leslie
if you have the same amount of solids(cashew,agave or whatever you put in)then the calories in 3 cup milk are the same calories as 4 cup milk. So take total calories for the whole 4 cup batch and instead of dividing by 4 for calories per cup ….divide by 3.
ie…say it’s 200 calories in 4 cup batch….that equals 50 Cal’s per cup or 66.6 Cal’s per cup for three cup batch.
Sonia Lilani
yum!! thank you! so refreshing. you have my full trust, Kate!
Kate
You’re welcome, Sonia!
Jen
This is the best cashew milk recipe I’ve tried. Delicious! I love the pinch of cinnamon. I also use this as a base for my smoothies.
Elizabeth
The only nut milk recipe I am in love with! I’ve tried other recipes with others types of nuts and grains and I don’t like them at all! I got on the Oatly van wagon for a few years and am tired of the cost and the additives. So I’m right back to this perfect recipe! We prefer ours on the thicker side, so back down to three cups and we double it to get us through the week. It’s great in everything from lattes to vegan mac and cheese. Thank you for this fantastic recipe!
Kate
Wonderful, Elizabeth! Thank you for sharing and taking the time to review.
Leanna
Turned out perfect! Creamy, no sediment, after blending with my Vitamix. Thank you Kate!
Kate
You’re welcome, Leanna! I appreciate your review.
Barry Laskov
Agree your assessment. As a 75 yr, whole foods organic vegan, I’ve tried making pretty much all nuts for nut milks. Only addition is 1tbsp organic vanilla extract. No sweetness. Cashews, by far, easiest to make, in terms time, smoothness, flavor, no remaining nut fragments. Of course, much simpler using a top of the line Vitamix blender. Yes a bit pricy, but for me, with green (+ 1cup organic blueberries, nuts, seeds) and smoothies being my primary daily meal, the Vitamix price is well worth the investment.
Marie
I’m addicted to this ! With 4 cups of water mine comes out creamier than full fat milk but I’m not complaining. Up to now, I’ve only liked full fat milk with my lattes and tea-this is a perfect replacement and if you use monk fruit as a sweetener the only carbs you need to look out for are those in the nuts. Thank you !
Kate
Thank you for sharing, Marie! I appreciate your review.
Danielle
This milk is perfect. I have been making it for months now. Not having to strain was my initial reason to try, but it tastes great and I feel so much better knowing exactly what is in it. I only use for my lattes but they have never tasted so good!
STACEY L COOPER
I am curious how many ounces of milk this yields? (approximately)
Kate
Hi Stacey, using all the water, it should be around 5 cups.
Rachel
Ok I HAD to come and comment after reading the reviews stating that their “throats hurt” and other nonsense from all of the sharp bits of cashew that they had to contend with….
I do NOT have a fancy blender at all!!! I simply followed the recipe with my old black and decker blender, and just made the most ridiculously creamy and delicious cashew milk I’ve ever had!!!
I soaked my cashews for around 30 hours, maybe that’s what helped? Anyway, I cut the sweetener in half- I usually drink unsweetened anyway but thought I’d try the recipe- and omitted vanilla and cinnamon. I used pink Himalayan salt instead of sea salt. I blended it all for around 2 minutes as suggested and it was great!!!!
Kate
Wonderful to hear this worked so well for you, Rachel. I appreciate you taking the time to review.
Tracey Kay
Yumm Yumm!! Thank you for this game changing recipe ❤️
Kate
You’re welcome, Tracey!
Paul Primus
Once again, Kates recipe to the rescue. We’ve been making almond milk but this is even better. Looking forward to trying this in the frothier for a latte! Thank you Kate!
Kate
Hooray! I’m happy to hear that, Paul.
Leslie
It’s utterly delicious Kate. Many thanks
Kate
I’m glad you liked it, Leslie! Thank you for your review.
Sarah
Wow! I’m surprised this actually worked. I didn’t have time to soak for that long so I did 2 hours in boiling water and it came out perfectly smooth. I poured through a mesh strainer just to be sure nothing big went in and there wasn’t a nut chunk in site. I used a nutribullet and I think the first blend I did maybe 25 seconds and the second blend just till I saw the agave blend through. It’s definitely nuttier than I’m used to with store bought milks and I think I’d like it a little sweeter and thicker next time but that’s so easy to just add more sweetener and less water.
Gaby
This is absolutely the best nut milks (by far) that I’ve ever tasted! Delicious! No soaking, nothing added. I used 1:1 cashews to water and I would say it super smooth and creamy…somewhat the consistency of 15% table cream. Used it on my breakfast grains this morning. Can’t wait to try it in my morning coffee tomorrow morning. I love love love it!!
Missy Wainman
Hi Kate! Our family is going GF/DF this summer, and I happened upon your blog! I love the idea of switching to cashew milk. Do you use whole cashews or cashew pieces to make your milk? I wondered if using pieces would reduce the soak time and maybe help with blending. Any thoughts? Thanks!
Kate
Hi! Whole cashews work.
Kerrie
I’ve been making Cashew Milk to this same recipe for 3 years now. I soak overnight in fridge use cheap blender from BigW….never have pulp…very creamy milk….froths up beautifully in my milk frother. I don’t sweeten it these days but initially I used a very small amount of maple syrup Best milk ever for my decaf lattes
Kate
I love that you have been making it for so long! Thank you for sharing, Kerrie.
Danielle Bengs
Holy creaminess!! This stuff is so good! didn’t even sweeten it 1000% better than any store bought nut milk I’ve tried. I’m addicted to this stuff! I even doubled the recipe without a problem. Thank you for providing such awesomeness
Kate
I’m glad you enjoyed it, Danielle!
Lea
Perfect, simple, and versatile! I do not like cow’s milk, and I found that buying so many different kinds of milk alternatives was getting to be pricey. This recipe is the best! I have used pitted dates before instead of other sweeteners, and it works great. I use a Vitamix, and it blends them up perfectly. However, when it comes to taste, agave is my favorite. Thanks so much for another awesome recipe, Kate!
Kate
You’re welcome, Lea! Thank you for your review.
kati
I’ve been making cashew milk for years to have on my muesli, granola or steel cut oats and I never strain the pulp- just shake it up before using..why let all that protein go? Easiest way to have fresh milk wherever you are…
jm
This was lovely! I ran out of vanilla, so only 1.5 tsp. Still – wonderful! Also soaked my cashews for 24 or so hours, used a Magic Bullet, and produced a light, silky nut milk that’s fabulous for this morning’s serving of golden milk.
Kate
Thank you for sharing, JM!
Mimine
Made this today as cashew cream; used 1/2 of the water and also added a bit freshly ground nutmeg.
Jackie Newman
Delicious, when I blend initially I use less water so the nuts are blitzed and slowly add the rest of the water. My first batch was only nuts and water.
Bianca
very yummy, thank you!!!
Kate
You’re welcome, Bianca!
Erika
I have been making cashew milk for quite some time in my soy milk machine. I also have a lot of left over cashew fibre in my freezer.
Do you have any good recipes for the fibre?
I have made a moch cheesecake, using eggs but would like to try other recipes. Eggs are the only animal product I consume.
Thanks
Erika
Kate
Hi Erika, I don’t have any recipes on the blog. Sorry!
Aysha khan
Love the recipe.can we boil the cashew milk before storing in the refrigerator as the weather is too hot or can I warm up the milk before drinking.
Kate
I’m glad you enjoy it! Thank you for your review.
Nicole O'Connor
I’ve been trying to make frothy oat milk for my cappuccinos for weeks and finally gave up when I read that cashew milk froths best. I Found this recipe and my first attempt was fantastic. I used raw cashew pieces from Trader Joe’s, soaked overnight and blended with a Ninja blender. No straining, no waste, delicious and you can make it as thick as you like by adjusting the ratio. I can’t wait to experiment more.
Thank you! I could not find a local source for alt. milks that froth well without all the chemicals and oils and I am trying to avoid putting more delivery trucks on the road for my personal comfort. Win Win!
Kate
Yes! This one works so well to froth. Thank you for your review, Nicole! Try my How to Make Oat Milk too.
Soph
Omg. this cashew milk though was creamy, thick, and yummy. Omg. i used my vitamix. if you want creamy, thick, and yummy cashew milk, make an investment to buy a decent blender and then try this recipe. you will fall in love with it.
I grew up drinking cow milk in a country where cows go to pasture in the morning to eat grass and then come back home in the evening so I could have my milk. Here the quality of cow milk is thrown out of the window; it makes me sick and fat. So I tried other milks, still not good.
So i bought vitamix and started making my own nut milk, usually cashew milk, and there was always pulp but this recipe was the bomb, nothing to throw away.
so the key is that soak the cashews in hot water as many hours as you can. I did soak them for about 5 hours. and it was delish.
Shannon
I checked the nutrition info and was shocked at the calorie snd fat count. My Silk Grand has only 30 calories per serving. I do buy unsweetened though. Thoughts? I want to make it, but I don’t want that many calories
K M
Great recipe. Loved the milk. I used my ninja ultima pro variable speed blender and it worked great and had no pulp.I’m very happy with how it came out. I used less water though for a creamery consistency. I did use roasted nut though because my coworker gave me a 5 found bag and I needed to use it for something. I ended up soaking them for 24 hours instead of overnight and that really helped soften and make them way less dry. I checked the nuts in the morning to see if they needed longer and they did so that’s why I did 24 hours.
Kate
I’m glad you loved it! Thank you for sharing, KM.
Kim
Does it matter how much water Im soaking the nuts in overnight?
Kate
Hi Kim, be sure there is enough water to cover.
Kate L Sornberger
Why do you drain and rinse the cashews after soaking. Doesn’t that cause a loss of nutrients?
Kate
Hi Kate, Yes, drain the liquid. I’m not sure how much if any you would be removed. I hope you try it!
Phstubbs
Cashews are on sale. Will make the milk this week and tag you on Instagram @iamdrphstubbs
blessmyfood
Very helpful and easy to prepare cashew butter cookies recipe! I thoroughly enjoyed reading the ingredients of it. Would prepare soon once I get back to my US trip!
Jamie
Never, never going to buy store-bought cashew milk again! Thanks Mom for the Vitamix and thank you Kate for the recipe – Jamie
Kate
Hooray! Thank you for sharing, Jamie.
Alison
was delicious! thanks for the recipe, will definitely make again.
sarika
I soaked the cashews in initially boiling water for 12 hours, rinsed them well, and blended for 5 min in my magic bullet (cheapie blender!) and it turned out amazing. I can’t believe how good it is – all my previous nondairy milk adventures have always turned out bleh. There’s no grittiness, just a tiny bit of sediment at the bottom but that’s typical even for store bought nondairy milks. I didn’t add any sweetener or vanilla or salt, but you totally could. I prefer to make a neutral batch in case I want to use it in something savory. All you really need are cashews and water!
Kate
I’m glad it turned out well! I appreciate your review.
Maya
I learned that I couldn’t have dairy a couple months ago, and have been experimenting with different types of milk. I generally use store bought milk, which can be rather expensive and is often a bit flavorless, but it’s okay.
However, I have to say that this is the best non-dairy milk I’ve been able to find. It is so creamy, and I had to stop myself from drinking it all out of the blender!
I halved the recipe as this was my first time making it, and I soaked my cashews overnight. I used my (very old) Vitamix blender and it seemed to work great! I did not need to strain it at all. I did notice just a small big of pulp after putting the milk into the fridge, but it doesn’t bother me too much. Highly recommend!
Kate
Hooray! I’m glad you came to this recipe and are enjoying it. I appreciate your review, Maya!
Catherine Shinn
This was an absolute brilliant recipe that turned out flawless for me!
I just love how smooth, creamy and tasty it is. A perfect milk replacement that actually has so much more flavor and quite a bit more satisfying if you ask me. Im very grateful I found your site! THANK YOU for sharing this!
Kate
I’m glad you enjoyed it, Catherine!
Ellie
I’ve been vegan for 30+ years and I make my nut milk this way, good recipe, but I would only use 1 cup of nuts to 2 cups of water, and always strain in a ultra fine nut milk bag. This gives a lovely creamy milk that is great for coffee and hot drinks, and also for cooking with. The strained nut bits I make into nut cheese, or use as a cream in cooking or dessert.
I would say if you need milk only for cereals then I wouldn’t strain. For anything else like smoothies, milkshakes etc there is no need to make milk, just add the nuts and water to your blender. I agree that a high speed blender is the greatest tool, but I use a cheap 600w nutribullet and it does everything I need, I also have an electric hand blender which works just as good.
Jen
Came out silky smooth in my blender (a fancypants Vitamix). I made it with half the amount of water and nothing else to start, so that I would have cashew cream as a base to try out a bunch of uses. After removing about half of the cream I added enough water to get to your ratio for milk. Used the milk for smoothies and in coffee. For the coffee I mixed in some maple syrup and vanilla. Very nice, though next time I will use a thicker version of the milk (by adding less water). Next up: dressings and some kind of soup…
Kate
I’m glad you loved it, Jen! I appreciate your review.
Judy Emanuel
Kate, is there anything I can make with slightly sour cashew creamer? Like, can I turn it into cheese?
Kate
This isn’t meant to be made into cheese, sorry!
AshLee B
This recipe was amazing! Simple to make and easy to follow! Thank you!
Kate
You’re welcome, Ashlee! I’m happy you enjoyed it.
Stephanie
Thank you so much for this recipe! My husband will not drink coffee without creamer, but they have so many unclean ingredients. I asked him to try this today and he absolutely loves it!
Kate
I’m glad you enjoy it, Stephanie!
B
This came out great! I’ve made a few oat milks and they haven’t come out as good as this for an alternative to cow’s milk.
I will say I used a Ninja blender which others are mentioning isn’t the best. I had to use a nut milk bag to strain the pull. Just a heads up for those who may not have a powerful enough blender (as mentioned in the recipe).
Taste was great. Thanks for sharing!
Kate
Hooray! I’m glad it worked for you, B.
Julie
Is it really only good for 3 -4 days?
Kate
Hi Julie, Use your best judgement, but that’s what worked well for me.
Linda Elenual
Best non dairy milk recipe I’ve tried. I substituted sweetener for 3 dates (2x the recipe) and it tasted delicious. I had to strain the mixture with a nut milk bag but the result was worth it. I dehydrated the left over pulp and made cashew flour. I will be sharing this recipe with everyone I know. Thank you!
Kate
Wonderful to hear, Linda! Thank you for your review.
Alex
Are the nutrition facts for the whole recipe or per serving? The amount per serving section is blank. I was looking for about how many calories this is per serving
Kate
Hi Alex! The nutritional information is per serving based on standard nutrition labels. More on my Nutrition Disclaimer .
Debby C
Thanks for this cashew milk recipe – I’m looking forward to trying it for my son who has milk intolerance.
A quick question, please:
The water that you use for blending the cashews, is it the same water they were soaked in or should I be using fresh water?
Thanks
Kate
Hi Debby! You will want to use new water. I hope you love it and your son can enjoy it!
Albina
So good! And so easy to make. The flavor is perfect ❤️
Thank you kindly!
Kate
You’re welcome, Albina! I’m glad you enjoyed it.