Homemade Cashew Milk

Easy step by step guide to making the creamiest dreamiest homemade cashew milk. Wonderful in tea and coffee or over cereal or just to drink as is.

Making your own homemade nut milks is a valuable life skill. Even though buying non-dairy milks is super easy these days (thank goodness for that!), there’s something very satisfying about making your own.

You can just sort of sit there smiling smugly to yourself, knowing that you can do it for yourself. Any. time. you. want.

And while the stuff you buy at the store is pretty darn fabulous, there is something a little extra special about the homemade variety.

And then….cashew milk in particular? Well…it’s one of the best tasting plant milks ever. 

I remember the days of drinking cows milk and then contemplating switching to plant milks and trying out soy milk for the first time. I remember thinking ‘oh geez now this is going to be an acquired taste’. 

I definitely DID acquire the taste and now I love it, but if someone is new to veganism or you just want to try them on a plant milk, cashew milk, especially the homemade variety, is just so darn tasty it’s probably the easiest one to transition to.

It’s also closest to dairy milk in the way that it tastes in tea and coffee. It is also very white so it lightens tea and coffee in the same way that dairy milk does, so that’s another familiar thing for someone who is trying out plant milks for the first time. 

How to make cashew milk

The best thing about making your own cashew milk is you get to make it as creamy as you want.

Yes, that’s right – as creamy as you want.

And this cashew milk is super creamy. It’s actually divine. You’re going to be looking for ways to use it up so you don’t waste a drop. 

The main thing to remember is to put the raw cashews on to soak for an hour before you can start making this. So put the cashews in a bowl, pour boiling water from the kettle over them until they’re completely covered and then just leave them for an hour. 

After an hour, drain them, add them to the blender with some fresh water, maple syrup, vanilla extract and salt and blend super well until it’s creamy frothy smooth cashew milk.

Homemade Cashew Milk Q&A

How do I use cashew milk?

It replaces dairy milk perfectly in tea and coffee and hot chocolate and it’s divine with cereal too. It’s also really good tasting to just drink as is.

Is cashew milk good in coffee?

Yes, very. While we had a batch of this in the fridge I must confess to drinking much more coffee than usual! It’s very creamy and most closely matches dairy milk when used in coffee in terms of taste and color. It’s like a full cream milk in that respect.

Can cashew milk be heated?

It can be added to hot drinks without any problem, but it does thicken when heated. I tried it with our recipe for vegan hot chocolate and while heating on the stove it thickened up quite a bit.

Then I just sort of had to slap myself on the forehead because duh! I use cashews for thickening all the time, in recipes like our vegan korma and our vegan scalloped potatoes and vegan mushroom stroganoff so I knew that already.

So yes, it thickens when heated. This is not an issue when you’re adding the milk to a hot cup of coffee or tea, there is no problem with that. And even when heated, it thickens in a good way, it’s not like oat milk where it gets clumpy, it doesn’t get clumpy, it just gets thick. 

Can cashew milk be used in baking?

Because of the thickening effect mentioned above, it would be best to thin it out before using it in baking. I would thin it out by half. So if the recipe calls for a cup of non-dairy milk, then I would use 1/2 cup cashew milk mixed with 1/2 cup water.

If you’re using a store-bought variety of cashew milk then I don’t think this would apply, as the store-bought varieties are usually quite thinned out already.

What does cashew milk taste like?

It tastes wonderfully creamy with a very neutral flavor profile. It’s closest to a full cream milk or dairy cream in taste and texture of all the plant milks I’ve tasted. 

What is the difference between homemade cashew milk and store-bought?

Store-bought varieties tend to be much thinner and less creamy. When it comes to real deliciousness, you can’t beat homemade. 

What is the difference between cashew milk and cashew cream?

While this milk is seriously creamy, when I make cashew cream I make it much thicker! Check out our recipe for cashew cream. And when I make a cashew base for use in vegan ice cream, I also make it seriously thick, check out our cashew ice cream recipe. 

How long does cashew milk last?

It keeps for around 3-5 days in the fridge. I have had it last only 3 days and then also had it last 5 days! Not sure what the difference was. But ideally you want to drink it within 3 days for the best taste results. 

It does separate in the fridge and this is totally normal, just shake it up and carry on. 

Can cashew milk be frozen?

Yes! It freezes well. You can freeze it in ice cube trays for an easy way to pop them out and use in your coffee, or freeze it any way you usually like to freeze milk. 

You will love this homemade cashew milk! It is:

• Ultra creamy
• Super easy
• No straining required
• Delicious in tea or coffee

Keep it stored in the fridge and consume within 3-5 days. 

More vegan milk recipes!

1. Oat Milk
2. Almond Milk

You’ll also love these recipes!

1. Vegan Butter
2. Vegan Cottage Cheese
3. Vegan Cream Cheese
4. Vegan Ricotta
5. Sliceable Cashew Cheese
6. Vegan Cheddar Cheese

So let us know what you think of this recipe in the comments below and please rate the recipe too, thanks!

Sign up to our email list while you’re here, we’ll send you an awesome (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog. 

Cashew Milk

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★★★★★

5 from 6 reviews

• Author: Alison Andrews
• Prep Time: 65 mins
• Total Time: 5 mins
• Yield: 3.5 cups

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Description

Easy step by step guide to making the creamiest dreamiest homemade cashew milk. Wonderful in tea and coffee or over cereal or just to drink as is.

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Ingredients

• 1 cup (150g) Raw Cashews (soaked for 1 hour in boiling water)
• 3 cups (720ml) Fresh Water
• 1 Tbsp Maple Syrup
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt

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Instructions

1. Add the soaked cashew nuts to the blender with the 3 cups of water, maple syrup, vanilla and salt.
2. Blend very well until completely smooth. You don’t need to strain this milk as it blends completely smooth. If it is still a little gritty then just blend it for longer.
3. Place into a glass container with a lid and keep refrigerated where it will keep for around 3-5 days.
4. Use in smoothies, over cereal, in tea and coffee, and just drink it as is.

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Notes

*To soak the cashews, add them to a bowl and then pour over boiling water from the kettle. Leave them to soak for 1 hour and then drain and add to the blender.

*Prep time includes the time spent soaking the cashews.

*This recipe was recently updated with new photos and a video.

• Category: Drinks, Raw Vegan, Gluten-Free
• Method: Blend
• Cuisine: Vegan

Nutrition

• Serving Size: 1/4 cup
• Calories: 63
• Sugar: 1.5g
• Sodium: 43mg
• Fat: 4.7g
• Saturated Fat: 0.8g
• Carbohydrates: 4.2g
• Fiber: 0.3g
• Protein: 1.9g

Keywords: cashew milk