The first time I made cashew milk at home I realised that I had been missing out—homemade cashew nut milk tastes extraordinary! It’s fresher, you can flavour it exactly how you want, and it’s more economical than store-bought options. Similar to making your own tomato sauce, nut butters, and homemade bread, making your own cashew milk at home is satisfying and totally worth it.
Why You’ll Love This Cashew Milk Recipe
Quick and easy. Making cashew milk is very simple. Soak the cashews, blend them with water and that’s it—you’ve made cashew milk! No straining needed. One of my favourite things about homemade cashew nut milk is that you don’t have to strain the nuts since they blend smoothly into the liquid, unlike almond milk, for example. This means that you don’t need to buy a nut milk bag. Highly customisable. Sweeten this cashew milk however you like, add flavourings, or adjust the thickness. You can tweak this recipe and make it your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Raw cashews – Soak overnight; this helps you achieve the smoothest, creamiest cashew milk. Cold water – I recommend using filtered water for the best flavour. Sea salt – Just a bit to enhance the overall flavor. Sweetener – Maple syrup, agave nectar, or soaked pitted dates. Vanilla extract – You can leave this out, but if I’m making cashew milk for drinking, smoothies, or oatmeal, I love adding some vanilla.
How to Make Cashew Milk
Combine. Add all of the ingredients to a high speed blender. Puree. Blend on high until the liquid is completely smooth, with no bits of cashew at all. Use or store. Transfer the cashew milk to jars or bottles and use right away or refrigerate.
Tips for Success
Leave out the sweetener if needed. You can adjust the amount of sweetener, or leave it out altogether if you’ll be using this milk for a savory recipe. Forgot to soak the cashews? No problem! You can soak them in boiling water for an hour instead if needed. Change the consistency. As written, this recipe is fairly thick, but you can add less water to make it even thicker, or add more water for a thinner consistency. Make sure it’s fully blended. It can be hard to tell sometimes while the cashew milk is still in the blender, so I usually take out a spoonful or two and then pour them back into the blender to see if there’s any grit in the liquid. If there is, just keep blending.
Cashew Nut Milk Add-Ins
In addition to vanilla extract, try adding any of these, or come up with your own variation!
Cocoa powder Vanilla bean paste (for flecks of vanilla!) Cinnamon Apple pie spice Pumpkin spice Cardamom
How to Use Cashew Milk
Truly, you could use this cashew nut milk in any of my recipes that call for a vegan milk. Because it’s so creamy and subtle in flavour, I especially love it in:
Coffee or tea (like Iced Matcha Latte) Cereal or oatmeal (like Apple Pie Overnight Oats) Vegan Baked Mac and Cheese Vegan Eggnog Vegan Cornbread Naan
How to Store
This homemade cashew milk recipe will last up to 5 days in the refrigerator, but I find it’s best within the first 3 to 4 days. Shake or stir it before using.
Can I Freeze This Recipe?
You can freeze this cashew milk for up to 3 months. I recommend freezing it into ice cubes to store it easily and conveniently. You can then thaw it afterwards, or add it straight to smoothies.
More Homemade Vegan Staples
Homemade Oat Milk Creamer How To Make Date Syrup How to Make Vegan Parmesan Cheese Homemade Vegan Yogurt (Cultured and Creamy) Vegan Ice Cream
Enjoy friends! If you make this cashew milk recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
