How to make cashew milk the easy way—without having to strain it or use a nut milk bag! This is the fastest, easiest, and best-tasting way to make nut milk.
I have a cappuccino addiction. So when I first gave up dairy, I set out to find an alternative milk to make my morning cappuccino. I bought every version of dairy-free packaged milk I could find and did a taste test. I didn’t like any of them. And they all had gums, thickeners, and other processed food ingredients that I avoid.
My second taste test included homemade almond milk, packaged almond milk (for reference), and homemade cashew milk. While the homemade almond milk tasted better than the packaged, the homemade cashew milk was the hands-down winner. The flavor was mild, creamy, and slightly sweet. Homemade cashew milk is my go-to dairy alternative.
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Here’s what you’ll need
The basic ingredients for cashew milk are just cashews—I use these organic raw cashews—and filtered water. From there, you can add a little bit of vanilla or sweetener of choice to taste. These days, I usually add 1/4 teaspoon of vanilla extract and 2 teaspoons of local raw honey. For a lower carb flavored version, you can use vanilla stevia. Or if you’re doing a Whole30, skip the flavoring and sweetener for a plain unsweetened version.
The best thing about making cashew milk is making it with a Vitamix doesn’t require straining it through a nut milk bag, so it’s much easier and faster than making almond milk.
The key is to soak the cashews overnight so they are very soft when you blend them. Then blend on high for 2 full minutes in the Vitamix. This makes the cashew milk smooth and creamy.
Pour it into a glass pitcher with a lid and refrigerate until chilled. Because there are no gums or stabilizers in this homemade nut milk, you’ll need to whisk it or shake it before using it. (I like this wide-mouth pitcher with a lid that makes it easy to whisk before pouring.)
You can use this milk to make your favorite coffee drinks. It will froth up perfectly for a latte or cappuccino with a milk frother. Use it in recipes or on paleo granola, or just enjoy it by the glass. Homemade cashew milk is perfect with your favorite cookies – like these quick and easy almond butter chocolate chip cookies.
More recipes with cashew milk
- How to Make Iced Latte
- Healthy Avocado Smoothie with Cacao and Collagen
- Espresso Protein Shake
- Coffee Ice Cream
- Banana Bread Smoothie
Homemade Cashew Milk
Ingredients
- 1 cup raw cashews soaked at least 4 hours or overnight
- 4 cups filtered water
- 1/2 teaspoon organic vanilla extract or 1/4 teaspoon organic vanilla powder
- 1 tablespoon local raw honey , maple syrup, or stevia, optional
- pinch pink Himalayan salt optional
Instructions
- Rinse and drain the soaked cashews.
- Add cashews, 4 cups filtered water, vanilla extract or sweetener of choice, and salt to a high-speed blender.
- Blend on high for 2 minutes - set a timer.
- Transfer to a pitcher and refrigerate until well chilled.
- Stir or shake well before serving.
Notes
Nutrition
Davina
Thanks for the recipe. How long will this keep for?
Lisa
You’re welcome – it’s one of my favorites! The cashew milk will keep in the refrigerator for 4-5 days.
Eve
Hi, im not from USA so I wonder when you say Vanilla, do you mean vanilla extract or something else? Thank you!
Lisa
It’s vanilla extract. I’ll update this in the recipe. Thank you for the comment!
Jeanette
Is the cashew milk grainy when not strained? It doesn’t appear like it in your photo.
Lisa
No, it’s not grainy. Between soaking the cashews overnight and blending on high for 2 minutes in the Vitamix, it turns out very smooth.
Jenny Gallup-King
Wish I’d read this before paying $AUD10 for a nut bag! Although, i am very happy with the almond milk which is lovely and creamy with no honey (bloats me!) and tastes great in filtered coffee. I then used the remaining almond pulp in my fruit loaf, which is now fruit and nut loaf because there were a few unground pieces of nut – yum
Gail
Lisa, this recipe is AWESOME. I posted this recipe on my blog and gave you full credit for the angel you are to share this. I too love my morning cup of joe and glad to have a creamer alternative and so much more. I am a huge fan! Thank you!
Lisa
Gail, I’m so glad this worked for you. This is my favorite “milk” recipe – it was a lifesaver when I gave up dairy!
Ginger Gaubert
Lisa, I was wondering if a heavy duty blender would work just as well as a Vitamix to make the cashew milk? I don’t own a Vitamix and really don’t have extra money to buy one. Also, do you have the nutritional information on it?
Lisa
Ginger, I have tried making cashew milk with a regular blender and it doesn’t get as smooth as it does with a Vitamix or Blendtec. Try blending it twice, and if it’s still not smooth enough you may need to strain it through a nut milk bag. Nutritional information has been added to the recipe above.
Elizabeth
I just made this cashew milk. I was very skeptical. Let me assure you. It’s amazing. I’m so glad I found your recipe. I would never have imagined it could be so easy and taste this good. Thank you so much.
Sue
I really enjoy homemade cashew milk too! It’s so easy! I’m using it in my coffee right now. I’m always trying to figure out new ways to use it. 🙂
Here’s a suggestion that works for me. (I think I might have read it somewhere.) After rinsing the cashews that were soaked over night, you can FIRST blend in 1 cup of the new water for 2 minutes. It gets the nuts blended to smooth consistency easier. Then I add the rest of the water you want to add. There are never any pieces of nut left when I do it this way.
Since some people said they couldn’t afford the Vitamix, I thought I’d mention that Nutribullet (Magic Bullet) 600 Watt works great for this using the largest 32 oz “cup”.
Lisa
Great tip for using a regular blender, Sue!