Homemade Cashew Milk

Homemade Cashew Milk blends especially creamy and usually needs no straining, making it one of the quickest homemade nut milks.

This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use; additionally, visit The Nutrient homepage for more recipes and resources.

Yield & Time

Yield: about 4 cups (4 servings of 1 cup each).

Active prep: 10 minutes. Soak: 30 minutes hot or 4 hours cool (optional). Total time: 10–20 minutes plus soak time.

Ingredients for Homemade Cashew Milk

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ⓘ Original recipe (1×) yields 4 servings

• 1 cup raw unsalted cashews (about 140 g)
• 4 cups cold water (960 ml); see substitutions for thickness
• 1 teaspoon vanilla extract, optional
• 1 pitted Medjool date, optional (for sweetness)
• Pinch of fine salt, optional

Instructions

1. First, soak the cashews in hot water for 30 minutes to soften quickly, or in cool water for 4 hours. Then drain and rinse well.
2. Next, add the soaked cashews and 4 cups fresh cold water to a high-speed blender. Add vanilla, date, and salt if using.
3. Blend on high for 60–90 seconds, until completely smooth and creamy. For example, pulse first then blend continuously to finish.
4. Straining is optional because cashew milk often becomes smooth enough without it; however, for an extra-silky result, pass it through a nut-milk bag or a fine mesh sieve lined with cheesecloth.
5. Finally, pour into a clean covered bottle or jar and refrigerate immediately. Shake well before each use because natural separation will occur.

Best uses

Use this cashew milk for creamy sauces, soups, coffee, oatmeal, baking, and smoothies. For savory cooking, omit the vanilla and date and use the unsweetened version.

Save Time

• Prep: Measure the dry ingredients before soaking to save active time.
• Cleanup: Rinse the blender and straining cloth immediately after use to prevent drying and make cleanup faster.
• Freeze: Freeze extra milk in small portions for smoothies or cooking; thaw overnight in the fridge.

Substitutions

• Sweetener: Leave unsweetened, use 1 date, or swap with 1–2 teaspoons maple syrup. For an oil-free, egg-free, and plant-forward option, use maple or blended banana instead of dates.
• Vanilla: Omit for savory recipes. Alternatively, add a pinch of cinnamon for baked goods.
• Thickness: Use 3 cups water for a richer milk or 5 cups for a lighter one; likewise, use less water for a creamier coffee creamer.
• Nut-free: If you need a nut-free version, use oat milk or sunflower‑seed milk as a plant-forward swap.
• Fortified alternative: For added calcium or vitamin D, choose a store-bought fortified plant milk instead of homemade cashew milk.

Storage

Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected; therefore shake before pouring. Discard if aroma, texture, or flavor changes noticeably.

Nutrition Facts

Estimated nutrition per serving

Calories70

% Daily Value*

Total Fat

5 g

Saturated Fat

1 g

Total Carbohydrate

4 g

Dietary Fiber

0 g

Total Sugars

1 g

Protein

2 g

Sodium

20 mg

Heart-health rating

Rating: 5 of 5 hearts. Because this recipe is fully plant-based and uses no cooking oils, it earns the highest plant-forward score under The Nutrient’s heart-health rules.

Frequently asked questions

Why did my homemade milk separate?

Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake it well before using. Meanwhile, blend longer for a smoother texture.

Can I cook with it?

Yes. Use the unsweetened version and omit vanilla for soups, sauces, and savory recipes. If you need a higher-heat option, use a thicker ratio or add a small amount of cornstarch slurry to stabilize.

Can I use the leftover pulp?

When pulp remains, refrigerate it promptly and use it in oatmeal, muffins, crackers, or smoothies within two days.

Nutrition values are approximate and vary with blending, straining, and serving size.

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