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Cashew milk in a glass milk bottle.
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5 from 12 votes

Cashew Milk

Easy step by step guide to making the creamiest dreamiest homemade cashew milk. Wonderful in tea and coffee, over cereal, or just to drink as is.
Prep Time1 hr 5 mins
Total Time1 hr 5 mins
Course: Drinks, How To
Cuisine: American
Diet: Vegan
Servings: 14
Calories: 55kcal



  • Add the soaked cashew nuts to the blender with the 3 cups of water, maple syrup, vanilla and salt.
  • 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.
  • Place into a glass container with a lid and keep refrigerated where it will keep for around 3-5 days.
  • Use in smoothies, over cereal, in tea and coffee, and just drink it as is.



  1. 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.
  2. Prep time includes the time spent soaking the cashews.
  3. This recipe makes around 3 ½ cups of cashew milk. 


Serving: 1Serve (¼ cup) | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 45mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 1g | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 1mg