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Learn how to make Cashew Milk with this quick and easy-to-follow recipe. It requires just 5 simple ingredients and takes just minutes to make. You'll never buy store-bought again!
Homemade Cashew Milk is by far my favorite nut milk beverage out there! It’s super creamy, has a neutral flavor, and it's so easy to make. I use it for vegan granola cereal, coffee creamer, baking, creamy sauces, condiments and dressings, plus so much more.
My favorite part is that there's no straining involved - just soak, blend, chill and enjoy! By not straining, you'll be getting all the fiber, too.
Ingredients You'll Need
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- Raw Cashews - They are best for making cashew milk. Roasted or salted will alter the neutral flavor of the milk.
- Water - filtered is best for optimal flavor.
- Maple Syrup - you can also use agave nectar.
- Vanilla Extract - this is optional, but so good!
- Sea Salt - don't skip this! It really brings all the flavors together.
How to make Cashew Milk
- You'll need to soften the cashews by soaking them in water for 4-6 hours. Alternatively, you can soak them in very hot water for 30 minutes.
- Drain and rinse the soaked cashews. Discard the soaking water.
- Place cashews in a High-Powered Blender along with the water, maple syrup, vanilla, and salt. Blend on high until completely smooth for about 1-2 minutes.
- Add more sweetener or salt if needed. If it's too thick for your taste, add ¼-1/2 cup of water to thin it out.
- Pour into a clean jar/bottle with an airtight lid.
Tips and tricks for the best Cashew Milk
- I like to use whole cashews rather than pieces because they're usually the best quality and fresh tasting. If the cashews are lower quality, they tend to leave an aftertaste.
- The cashews might not completely break down if you don't use a high-speed blender and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more.
- If you want to spice it up a little, add a pinch of cinnamon, ginger, nutmeg or cardamom to the recipe. Just a pinch or it will be overpowering.
- For a coffee creamer consistency, use 2 cups of water instead of the full amount. If it's too thick, just add a little water at a time until you've reached your desired consistency.
Frequently Asked Questions
If you have a quality high-speed blender, you don't have to. However, I still feel I get smoother results if I soak the nuts first.
Most homemade nut milk will last in the fridge for 4-6 days as long as it's in a clean container with an airtight lid. I recommend storing it on a refrigerator shelf towards the back and not on the door. There are too many temperature changes on the fridge door which can make the nut milk spoil.
Yes, you can use almonds, but you'll need to soak them overnight and strain the milk through a nut milk bag or a Fine-Mesh Strainer.
You can save the pulp to make these Chocolate Chip Bars or many other delicious recipes. It freezes really well, too.
Macadamia nuts work really well too and they yield a neutral flavor. You'll only have to soak them for 4-6 hours, but you'll still want to pour the milk through a strainer for super-smooth results. If you like chocolate and hazelnuts, then you should try my Chocolate Hazelnut Milk. It's heavenly!
Recipes that pair nicely with homemade nut milk
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How to Make Cashew Milk
- Drain and rinse the soaked cashews. Discard soaking water.
- Place cashews in a high-powered blender along with the water, maple syrup, vanilla, and salt. Blend on high until completely smooth for about 1-2 minutes.
- Taste and add more sweetener or a pinch of salt if needed. If it's too thick for your taste, add ¼-1/2 cup of water to thin it out.
- No need to strain, just pour into a clean jar/bottle with an airtight lid. Store in the fridge for 3-4 days.