Name: Homemade Cashew Milk
Prep time: 12 h
Cook time: 10 min
Total time: 12 h 10 min
Cuisine: nut milk
Ingredients: 2 cups raw cashews; 6 cups filtered water + more for soaking the cashews; 2 tablespoons agave nectar (honey or maple syrup works and is optional); splash of vanilla extract (optional); pinch of sea salt (optional)

Homemade Cashew Milk

12 hrs 10 min

by: Lindsay Grimes

February 15, 2017 (Updated: February 12, 2021)

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This is an overhead image of a glass filled with milk. The glass sits on a grey pinstripe tea towel on a dark grey surface. Cashews are scattered around the glass. — Homemade Cashew Milk is so creamy and simple to make. Customize the flavor and sweetness for the perfect dairy free milk!

We’re almond milk junkies over here. We buy a few cartons of unsweetened vanilla almond milk regularly. I’ve dabbled with pecan milk (omg so good), hemp milk, and have even bought some non-dairy creamers from the store to test out. As much as I love milk, I’m a girl that likes options.

I’ve made nut milks here and there, but I’ve honestly always dreaded it because it’s so messy. I used to use a cheese cloth to drain out the pulp. I knew that nut milk bags existed, but always thought they were a little too advanced for me (they’re not).

Also, I don’t know why cashew milk isn’t more accessible! It’s SO creamy, milky white, and thick! I used it in my afternoon coffee and didn’t miss my half & half at all!! That’s saying a lot, people.

Ingredients for Homemade Cashew Milk:

Raw Cashews
Water
Agave Nectar – honey, maple syrup, or a pitted date also work
Vanilla Extract
Pinch of Salt

How to make Homemade Cashew Milk:

First, soak your raw cashews overnight. This is shockingly important, and a necessary step in making your own cashew milk. I just popped them in a mason jar filled with water and let them hang out in my fridge until the next day when I was ready to use them.

When your cashews are ready, drain and discard the liquid that they were soaking in. Place the soaked cashews in your blender along with 6 cups of filtered water.

Blend until everything is completely liquid and combined.

Store in the fridge in an airtight container to chill.

This is an overhead image of a blender filled with water and cashews. The blender sits on a white and grey surface.

No straining required!

The best part about cashew milk is it doesn’t produce too much pulp which means you don’t need to strain it! Just make sure to soak your cashews beforehand to maximize creaminess!

Cashew Milk Flavor Options:

Vanilla. Add maple syrup/agave/honey/pitted date, vanilla, and sea salt to the blender along with the cashews and water.

Chocolate. Add maple syrup/agave/honey/pitted date, cocoa powder, and sea salt to the blender along with the cashews and water.

This is an overhead image of a blender with blended milk. The milk has a lot of bubbles. The blender sits on a light grey surface.

How long does it last?

Cashew milk lasts for about five days in your fridge but I think it’s best in the first few days. If any separation occurs, just give the jar a shake before you pour a glass.

More nut & seed milk recipes:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe