Homemade Cashew Milk: The Easiest, Creamiest Vegan Milk You’ll Ever Make
Cashew milk is truly my favorite among all vegan milk options, and it also happens to be the simplest to prepare at home! This delightful plant-based milk boasts an incredibly creamy texture, a subtly sweet flavor, and can be made without any specialized kitchen equipment. It’s a game-changer for anyone looking to enjoy fresh, wholesome, and customizable non-dairy milk.
The first time I ventured into making cashew milk from scratch, I had an epiphany – I had been missing out significantly! The taste of homemade cashew nut milk is simply extraordinary. It possesses a freshness that store-bought varieties can’t match, allowing you to tailor the flavor to your exact preferences, and it’s considerably more economical in the long run. Much like the satisfaction of crafting your own tomato sauce, rich nut butters, or warm, comforting homemade bread, preparing your own cashew milk at home is an incredibly rewarding experience that is unequivocally worth the minimal effort.
Beyond its incredible taste and simplicity, homemade cashew milk offers unparalleled versatility. Its neutral flavor profile and smooth texture make it an ideal base for countless recipes, from creamy smoothies and indulgent lattes to savory sauces and baked goods. By taking control of the ingredients, you ensure a pure, additive-free product that caters perfectly to your dietary needs and taste buds. This guide will walk you through everything you need to know to create perfect cashew milk every single time.
Why This Easy Cashew Milk Recipe Will Become Your Favorite
There are numerous compelling reasons why homemade cashew milk should earn a permanent spot in your kitchen. It’s not just about saving money; it’s about superior taste, health benefits, and complete control over what goes into your food. Here’s why you’ll absolutely adore this recipe:
- Incredibly Quick and Easy to Prepare. Making cashew milk is astonishingly straightforward and requires minimal active time. The process involves just a few simple steps: soak the cashews to soften them, blend them with fresh water, and that’s literally it – you’ve successfully created a batch of delicious, homemade cashew milk! This ease of preparation makes it perfect for busy individuals or those new to making their own plant-based milks.
- No Straining Required – A Major Time Saver! One of the most significant advantages of homemade cashew nut milk over other nut milks, like almond milk, is that you typically don’t need to strain it. Cashews blend down incredibly smoothly into a creamy liquid, leaving no pulp or grit behind. This eliminates the need for special equipment like a nut milk bag, saving you time, effort, and an extra cleaning step. It’s truly a fuss-free experience.
- Highly Customisable to Your Taste. This recipe serves as a fantastic base that you can easily adapt to suit any palate or culinary application. You have complete freedom to sweeten your cashew milk exactly as you like, or even omit sweeteners entirely for savory dishes. Additionally, you can experiment with various flavorings or adjust the water content to achieve your desired thickness, whether you prefer a rich, creamy consistency for coffee or a thinner milk for cereals. This flexibility means you can tweak this recipe and truly make it your own!
- Cost-Effective and Economical. While a bag of raw cashews might seem like an initial investment, making your own cashew milk at home is significantly cheaper than consistently purchasing store-bought cartons. You get more for your money, and you’re investing in whole, unprocessed ingredients.
- Fresher Taste and Purer Ingredients. When you make cashew milk at home, you know exactly what’s in it. There are no gums, stabilizers, emulsifiers, or artificial flavors commonly found in commercial plant milks. The result is a purer, cleaner taste that enhances any recipe it’s used in.
- Health Benefits of Cashews. Cashews are packed with essential nutrients, including healthy monounsaturated fats, protein, and important minerals like magnesium, zinc, and copper. By consuming them in milk form, you’re incorporating these benefits into your daily diet without any unwanted additives.
Essential Ingredients for Perfect Cashew Milk
Crafting the perfect batch of homemade cashew milk requires just a few basic ingredients, each playing a crucial role in achieving that creamy, delicious result. Simplicity is key here, allowing the natural goodness of the cashews to shine through.
For precise ingredient quantities and detailed recipe instructions, please scroll down to the recipe card below.
- Raw Cashews – The foundation of our milk. It’s essential to use raw, unsalted cashews for the purest flavor. These should ideally be soaked overnight (or quick-soaked) before blending. Soaking helps to soften the nuts significantly, ensuring they blend into an incredibly smooth, grit-free, and creamy milk. It also aids in digestibility and nutrient absorption. Do not use roasted or salted cashews, as these will alter the flavor profile of your milk.
- Cold Water – High-quality water is crucial for the best-tasting cashew milk. I highly recommend using filtered cold water to avoid any undesirable tastes that tap water might impart. The temperature of the water can also play a subtle role; cold water helps to keep the blender from heating the mixture too much, which can sometimes affect the texture.
- Pinch of Sea Salt – Just a small amount of sea salt is added to enhance the overall flavor profile of the cashew milk. It doesn’t make the milk taste salty, but rather subtly brings out the natural sweetness of the cashews and balances any added sweeteners, creating a more well-rounded and satisfying taste.
- Sweetener (Optional, but Recommended for Drinking Milk) – You have several excellent options for sweetening your cashew milk, depending on your preference. My top choices include:
- Maple Syrup: Offers a rich, warm sweetness and complements the nutty flavor beautifully.
- Agave Nectar: A neutral-flavored sweetener that dissolves easily and provides a clean sweetness.
- Soaked Pitted Dates: For a whole-food, fruit-based sweetness and a slight caramel note. Ensure they are soaked to soften them, allowing them to blend seamlessly.
The amount of sweetener can be adjusted to your liking, or omitted entirely if you plan to use the milk in savory recipes.
- Vanilla Extract (Optional, but Enhances Flavor) – You can certainly leave this out for a purely neutral milk. However, if you’re making cashew milk for direct drinking, adding it to smoothies, or pouring over oatmeal, a touch of vanilla extract (or vanilla bean paste for visible flecks) adds a wonderful aromatic depth and sweetness that elevates the experience significantly. It brings a subtle warmth and classic flavor that pairs perfectly with cashews.
Step-by-Step Guide: How to Make Cashew Milk at Home
Making your own creamy cashew milk is a ridiculously simple process that yields amazing results. Follow these easy steps, and you’ll have fresh, homemade vegan milk in minutes!
- Step 1: Prepare Your Cashews (Soaking is Key!). Before you begin blending, ensure your raw cashews are properly prepared. For the creamiest, smoothest results, overnight soaking is highly recommended. Simply place your cashews in a bowl and cover them with plenty of cold water. Let them soak on the countertop for at least 4 hours, or preferably overnight (8-12 hours). This process softens the cashews, making them easier to blend completely smooth. Once soaked, drain the cashews and rinse them thoroughly under cold running water. If you’re short on time, you can use the quick-soak method described in our “Tips for Success” section.
- Step 2: Combine All Ingredients in a High-Speed Blender. Transfer the drained and rinsed cashews into a powerful high-speed blender. Add your filtered cold water, the pinch of sea salt, your chosen sweetener (if using), and the vanilla extract (if desired). The ratio of cashews to water will determine the thickness, so feel free to adjust the water content based on your preferred consistency. For a richer, thicker milk, use less water (e.g., 3.5 cups); for a thinner consistency, use more (e.g., 4 cups).
- Step 3: Puree Until Perfectly Smooth. Secure the lid on your blender and blend on high speed for approximately 1 to 2 minutes. The goal is to achieve a completely smooth, homogenous liquid with no gritty bits of cashew remaining. Cashews are excellent for blending, so this usually happens quite quickly. Stop the blender occasionally to scrape down the sides if needed, ensuring all cashews are incorporated. You can test a small spoonful to ensure it’s entirely smooth before declaring it finished. If there’s any grittiness, just keep blending!
- Step 4: Use Immediately or Store. Once your cashew milk is perfectly smooth and creamy, carefully transfer it into clean, airtight jars or bottles. Glass containers, like Weck jars or mason jars, are ideal for keeping it fresh. Your homemade cashew milk is now ready to be used right away in your favorite recipes or refrigerated for later enjoyment.
Tips for Success: Achieving the Best Homemade Cashew Milk
While making cashew milk is incredibly simple, a few expert tips can elevate your results from good to absolutely perfect. Keep these pointers in mind for a consistently delicious and creamy batch every time:
- Don’t Skip the Soaking Process (or Speed Soak!). Soaking the cashews is the most crucial step for achieving that signature ultra-creamy, smooth texture without any residual grittiness.
- Overnight Soak: This is the preferred method. Place raw cashews in a bowl, cover with at least an inch of cold water, and let them sit at room temperature for 4-12 hours, or in the refrigerator for up to 24 hours. The longer they soak, the softer they become.
- Forgot to Soak? No Problem! (Quick Soak Method): If you’re short on time, you can speed-soak them. Place the cashews in a heat-proof bowl, cover them with boiling water, and let them sit for about 30 minutes to an hour. Drain and rinse thoroughly before blending. This method works well but may not yield milk quite as silky as an overnight soak.
Always drain and rinse your cashews thoroughly after soaking to remove any phytic acid or enzyme inhibitors.
- Adjust Sweetener to Your Needs. This recipe is designed to be versatile. You can completely adjust the amount of sweetener, or leave it out altogether if you plan to use this milk for savory applications like creamy soups, sauces, or dressings. Taste as you go and add more sweetener if you prefer a sweeter profile for beverages or desserts.
- Master the Consistency: Thicker or Thinner? The written recipe provides a cashew-to-water ratio that results in a fairly thick and luxurious milk, perfect for lattes or as a creamer. However, you can easily customize the consistency:
- For Thicker Milk/Cream: Start with 3.5 cups of water for a richer, more concentrated cashew cream that’s excellent in coffee or for making dairy-free sauces.
- For Thinner Milk: If you prefer a lighter consistency for cereal, smoothies, or general drinking, add up to 4 cups or even slightly more water until it reaches your desired thickness. Add water gradually, blending and checking after each addition.
- Ensure It’s Fully Blended. This is critical for preventing a grainy texture. While the cashew milk is still in the blender, it can sometimes be hard to tell if it’s perfectly smooth. I typically take out a spoonful or two and then pour them back into the blender or rub a small amount between my fingers to check for any residual grit. If there is any, simply keep blending for another 30-60 seconds until it reaches an ultra-smooth consistency. A high-speed blender is your best friend here, as it breaks down the cashews most efficiently.
- Use Filtered Water. As mentioned in the ingredients, using filtered water significantly impacts the final taste of your cashew milk. It ensures no unwanted flavors from tap water interfere with the clean, delicate taste of the cashews.
- Experiment with Vanilla Quality. If using vanilla extract, a good quality pure vanilla extract will make a noticeable difference. For an even more intense and visually appealing vanilla flavor, consider using vanilla bean paste, which introduces tiny flecks of vanilla bean into your milk.
Creative Cashew Milk Add-Ins for Flavor Customization
While plain cashew milk is wonderfully versatile, one of the greatest joys of making it at home is the ability to infuse it with an array of delicious flavors. Beyond vanilla extract, here are some fantastic add-ins to inspire your next batch, allowing you to create truly unique and delightful plant-based milks. Feel free to mix and match or come up with your own innovative variations!
- Cocoa Powder: Transform your cashew milk into a rich, decadent chocolate milk. Add 1-2 tablespoons of unsweetened cocoa powder (or cacao powder for a raw option) before blending. Adjust the sweetener to taste, creating a healthy and delicious chocolate treat. Perfect for hot cocoa, iced chocolate, or simply drinking on its own.
- Vanilla Bean Paste (for Beautiful Flecks of Vanilla!): For an elevated vanilla experience and a gourmet touch, substitute vanilla extract with an equal amount of vanilla bean paste. Not only does it deliver a more intense and complex vanilla flavor, but the visible specks of vanilla bean add a visually appealing element, making your milk look as good as it tastes.
- Cinnamon: A timeless spice that adds warmth and comfort. A teaspoon of ground cinnamon blended into your cashew milk is perfect for spiced lattes, oatmeal, or a comforting evening drink. It pairs exceptionally well with a touch of maple syrup.
- Apple Pie Spice: Capture the cozy flavors of autumn with apple pie spice. This blend typically includes cinnamon, nutmeg, and allspice. A half-teaspoon can infuse your cashew milk with a delightful warmth, ideal for fall-inspired drinks and baked goods.
- Pumpkin Spice: Another seasonal favorite, pumpkin spice (a blend of cinnamon, ginger, nutmeg, allspice, and cloves) is perfect for making homemade pumpkin spice lattes or adding a festive touch to smoothies and oatmeal during the cooler months. Start with half a teaspoon and adjust to your preference.
- Cardamom: For a more exotic and aromatic flavor profile, try adding a quarter to half a teaspoon of ground cardamom. Its unique, slightly citrusy and floral notes can turn your cashew milk into a sophisticated base for chai lattes or Middle Eastern-inspired desserts.
- Nutmeg: A sprinkle of fresh nutmeg adds a lovely warmth, especially when combined with cinnamon or vanilla. It’s a classic pairing for creamy beverages.
- Ginger Powder: A pinch of ginger powder can add a subtle zing, particularly good in combination with other warm spices for a spiced milk.
- Turmeric & Black Pepper: For a golden milk latte, blend in a teaspoon of turmeric powder and a tiny pinch of black pepper (which aids in turmeric absorption). This creates a vibrant, anti-inflammatory drink.
- Espresso Powder: For a subtle coffee flavor, or to intensify chocolate flavors, add a teaspoon of instant espresso powder.
Versatile Ways to Enjoy Your Homemade Cashew Milk
The beauty of homemade cashew nut milk lies in its incredible versatility. Because it’s so remarkably creamy and possesses a subtle, neutral flavor, it truly can be used interchangeably in nearly any recipe that calls for vegan milk. Its richness makes it particularly fantastic in applications where you desire a luxurious texture. Here are some of my favorite ways to incorporate this delicious plant-based milk:
- In Coffee or Tea: Cashew milk froths beautifully and adds a lovely creaminess to your morning cup of coffee or your favorite tea. It won’t curdle like some other plant milks, making it perfect for lattes, cappuccinos, or a refreshing Iced Matcha Latte. Its mild flavor doesn’t overpower the delicate notes of your beverage.
- With Cereal or Oatmeal: Pour it over your favorite breakfast cereal for a nourishing start to the day. It also creates an incredibly rich and satisfying base for hot oatmeal or overnight oats, like these comforting Apple Pie Overnight Oats, adding a natural sweetness and creamy texture.
- Creamy Vegan Sauces: Its smooth consistency makes it an ideal ingredient for creating luscious dairy-free sauces. It’s especially brilliant in rich dishes like Vegan Baked Mac and Cheese, where it contributes to a wonderfully cheesy and comforting texture without any dairy.
- Seasonal Beverages: Beyond coffee and tea, cashew milk is excellent for festive drinks. Use it to make a velvety Vegan Eggnog during the holidays or blend it into your favorite seasonal smoothies.
- Baking and Desserts: Substitute dairy milk with cashew milk in most baking recipes for moist and tender results. It works wonderfully in cakes, muffins, pancakes, and even more complex desserts, adding richness without an overpowering nutty flavor.
- Savory Dishes: Don’t limit cashew milk to sweet applications! Its neutral taste makes it a fantastic addition to savory recipes. Use it as a base for creamy soups, like a vegan cream of mushroom or tomato soup. It can also enrich recipes like Vegan Cornbread or contribute to the dough for soft breads like Naan, adding moisture and a tender crumb.
- Smoothies and Shakes: For thick, nutrient-packed smoothies, cashew milk is a go-to. It blends beautifully with fruits, vegetables, and protein powders, adding a creamy body and healthy fats to your drinks.
- As a Base for Dressings: For creamy salad dressings, cashew milk can provide the perfect emulsifying base, allowing you to create rich and healthy options.
How to Store Homemade Cashew Milk Safely
Proper storage is essential to maintain the freshness and quality of your homemade cashew milk. Since it doesn’t contain the preservatives found in commercial milks, its shelf life is shorter but still perfectly convenient for regular use.
This homemade cashew milk recipe will last up to 5 days when stored correctly in the refrigerator. However, I personally find that its taste and texture are at their absolute best within the first 3 to 4 days of preparation. Always store your cashew milk in clean, airtight jars or bottles (glass mason jars or Weck jars work wonderfully) to prevent it from absorbing other odors in your fridge and to maintain its freshness. Before each use, give the container a good shake or stir, as natural separation of the liquid and cashew solids may occur – this is perfectly normal and a sign of a truly homemade product.
Can I Freeze Homemade Cashew Milk? Absolutely!
Yes, you can absolutely freeze this cashew milk recipe, which is fantastic for meal prepping or ensuring you always have some on hand. Freezing can extend its shelf life significantly, allowing it to be stored for up to 3 months without compromising its quality.
I highly recommend freezing your cashew milk into ice cube trays. This method is incredibly convenient for several reasons: it creates perfectly portioned servings, allows for easy storage, and thaws quickly. Once the cubes are frozen solid, you can transfer them to a freezer-safe bag or container to save space. When you’re ready to use them, you can either thaw them in the refrigerator overnight, or simply add the frozen cubes directly to your smoothies for an extra creamy, chilled texture without watering down the flavor. This also works wonderfully for adding a boost of creaminess to hot soups or sauces.
Explore More Homemade Vegan Staples
Once you discover the ease and satisfaction of making your own cashew milk, you might be inspired to try other homemade vegan essentials. Embracing DIY staples gives you complete control over ingredients and often results in superior taste and freshness. Here are a few more fantastic vegan recipes to try in your kitchen:
- Homemade Oat Milk Creamer: Perfect for coffee lovers, this creamer is rich, dairy-free, and customizable.
- How To Make Date Syrup: A natural, whole-food sweetener that’s versatile and easy to prepare.
- How to Make Vegan Parmesan Cheese: A savory, cheesy topping that’s great for pasta, salads, and more.
- Homemade Vegan Yogurt (Cultured and Creamy): Enjoy probiotics and a fresh taste with this simple yogurt recipe.
- Vegan Ice Cream: Indulge in creamy, dairy-free ice cream with endless flavor possibilities.
These recipes empower you to create a truly plant-based pantry, filled with wholesome, delicious alternatives to store-bought products. Each offers the same benefits of freshness, customization, and cost-effectiveness that you’ll experience with homemade cashew milk.
Enjoy, friends! There’s a unique satisfaction that comes from creating delicious, wholesome ingredients from scratch. If you make this easy cashew milk recipe, I would absolutely love to see your creations! Please snap a photo and share it, tagging #jessicainthekitchen on Instagram! Your culinary adventures inspire me and the entire community. We’d also be incredibly grateful if you would take a moment to leave a comment below and give the recipe a rating. Your feedback is invaluable and helps others discover these wonderful plant-based staples. Thanks so much for being here!
Cashew Milk
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Ingredients
- 1 cup raw cashews, soaked overnight, drained and rinsed
- 3.5-4 cups filtered cold water
- ¼ teaspoon sea salt
- 2 tablespoons maple syrup, or agave nectar or 3 soaked pitted dates
- ½ tablespoon vanilla extract
Instructions
- In a high-speed blender, combine the properly soaked, drained, and rinsed cashews, filtered cold water, your preferred sweetener (if using), sea salt, and vanilla extract (if using). Blend on high for about 1-2 minutes, or until the cashews are completely broken down and the nut milk is utterly smooth and creamy with no remaining bits.
- Once perfectly blended, pour the freshly made cashew milk into clean, airtight jars or bottles. Store it immediately in your refrigerator. It’s now ready to be used in any recipe you prefer, or simply enjoyed as a refreshing beverage!
Notes
- For neutral-flavored milk suitable for savory recipes, you can leave out the sweetener.
- To speed-soak the cashews if you forgot to plan ahead, place them in a bowl and cover with just-boiled water. Let them soak for 30 minutes to 1 hour, then drain and rinse before blending.
- For a thinner milk, add an additional ¼ to ½ cup of water, gradually, until you reach your desired consistency. For a thicker, creamier milk, you can reduce the water to 3.5 cups.
- The estimated calories provided are for a 1/2 cup serving.
How to Store Cashew Milk
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.