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Cashew milk

Cashew Milk

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


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.


  • 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


  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.


*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


  • 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