Homemade Cashew Milk Recipe

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Homemade cashew milk is a rich and creamy dairy milk alternative that is super versatile. It can be enjoyed all by itself, in coffee, with cereal or any other way that you would use dairy milk.  It tastes so good even dairy lovers will drink this up!

This homemade cashew milk recipe is easy to make with only two ingredients, here is what you will need to make homemade cashew milk: cashews, filtered water,  a high-speed blender and a nut milk bag.

homemade cashew milk in a milk bottle with cashews in the background

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There is always some kind of milk in our fridge mainly for cooking and coffee, and we like to switch them up.  Sometimes it’s regular cow’s milk and other times it’s nut milk.  Recently I’ve tried making my own nut milks and love the  creaminess they add to coffee.

Cashew milk is my favorite nut milk to make.  I’ve also tried making almond milk, but there is a lot of leftover pulp and I wasn’t quite sure what to do with it all.  Cashew milk is creamy and has very little pulp left over which I am able use when I make cashew cheeses like this vegan queso or this cashew cheese.

homemade cashew milk in a milk bottle with cashews on a table

How to Make Cashew Milk

  1. Soak the cashews for at least two hours up to overnight
  2. Drain the Cashews
  3. Place the Cashews and filtered water into a high-speed blender and blend
  4. Pour the milk into a nut milk bag over a large bowl and squeeze
  5. Pour the milk into a pitcher and serve
cashew milk in a milk bottle close up

Tips For Making Homemade Cashew Milk

A nut milk bag is a must! 

The first few times that I made nut milk, I used a strainer.  I had to pour in batches because the strainer wasn’t big enough.  Using a nut milk bag is so much easier!  Once your pour the milk into the bag, all you have to do is squeeze and twist the bag until all of the liquid is released.  I love this bigger better nut milk bag from Ellies Best.   If you order one today, you will receive 10% off!

Sweet Cashew Milk

We prefer our nut milk unsweetened, but you can add 1 to 2 pitted medjool dates or a teaspoon or two of maple syrup to the blender if you prefer sweet.

Storing Nut Milk

Store nut milk in a pitcher or jar in the refrigerator for up to three days.  You may notice that the nut milk separates, just give the milk a a shake just before using.

How to Make thick nut milk

This cashew milk recipe will yield a milk similar to 1% milk.  If you prefer a thicker milk add 1/2 cup LESS water.  If it’s too thick gradually add water until it reaches the consistency you like.

The Best Cashews to use to make Cashew Milk

Organic, raw cashews are the best kind of cashews to use.  If they aren’t available, toasted cashews will work to, just be sure they aren’t salted.

Chocolate Cashew Milk

Add 1/4 cup cocoa powder to the blender and 3 to 4 tablespoons of maple syrup to the blender, blend and strain.

Uses for nut milk pulp

Make cashew cheese or add to smoothies or add it back to the milk and blend and strain one more time.

homemade cashew milk in a milk bottle with cashews on a table

Homemade Cashew Milk Recipe

Homemade cashew milk is a rich and creamy dairy milk alternative that is super versatile. It can be enjoyed all by itself, in coffee, with cereal or any other way that you would use dairy milk.
Prep Time: 15 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Cuisine: American
Author: Anne

Ingredients

Instructions

  • Place cashews into a bowl or pitcher and cover with 4 cups of water allow to soak for at least two hours or overnight in refrigerator
  • Drain the cashews and place into a high speed blender, pour in the water and blend on high until smooth
  • Pour the mixture through a nut milk bag over a strainer and squeeze
  • Pour the liquid into a pitcher and store in refrigerator for up to three days

Notes

This recipe yields 4 cups of cashew milk, a serving size is one cup
 
Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Nutrition

Serving: 1cup | Sodium: 9mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!

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17 Comments

  1. I make homemade coconut milk and almond milk, but I haven’t made cashew milk. Definitely need to try this!

  2. I need to try this! You’ve made this so simple and I love how it’s just a small batch. This looks so delicious!