This cashew milk recipe is the quickest, creamiest dairy-free nut milk you can make from scratch. It can be made in as little as 10 minutes, and you can make it even if you don’t own a Vitamix.
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Are you tired of spending hours making nut milk from scratch? This recipe will show you how to make cashew milk in the shortest amount of time without sacrificing its creaminess. Who knew making cashew milk at home was this easy?
I love using this homemade cashew milk when making oatmeal or millet porridge for breakfast. You can also use it to make pancakes, waffles, crepes, and donuts.
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❤️ Why you’ll love it
I am absolutely in love with the simplicity of this cashew milk recipe. It is a versatile plant-based milk that you can use in a variety of ways, from adding creamy texture to your morning coffee to making the most delicious vegan desserts.
What makes this recipe special is the different methods you can use to make it. Whether you have a high-speed blender, a regular blender, or even a slow juicer, you can find a method that works for you. Plus, the quick 2-minute cashew milk is a total lifesaver when you are short on time but still want to enjoy some homemade milk.
Using only two ingredients, cashews, and water, this recipe is as pure and natural as it gets. There are no added preservatives or chemicals, making it a healthy and wholesome alternative to store-bought non-dairy milk. Plus, the optional maple syrup and vanilla extract add a touch of natural sweetness that takes the flavor to the next level.
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🧾 Key ingredients
Making homemade cashew milk is incredibly simple, and you only need a few basic ingredients, most of which you probably already have in your kitchen.
Cashew nuts are the star of this recipe. They provide a rich, creamy base for the milk. You can use between ½ to 1 cup of cashews, depending on how creamy you want your milk to be. If you want creamier milk or plan to use it for a coffee creamer, I suggest using 1 cup of cashews. If you want to use cashew milk in smoothies, baked goods, or over cereals, ½ cup will be enough.
Fresh water is used to thin out the cashews and achieve the desired consistency. You can use 4 cups of fresh water for a classic cashew milk recipe. If you are making the quickest version, you can use just 2 cups of fresh water.
Maple syrup and vanilla extract are optional ingredients but highly recommended. They add a touch of sweetness and a lovely flavor that complements the cashews.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this cashew milk, the most important piece of equipment you will need is a good quality blender. I recommend using a Vitamix, as it is incredibly efficient at breaking down the cashews and turning them into smooth, creamy milk.
👩🍳 Instructions
Preparing the ingredients
Soak the cashew nuts in hot water for five minutes, then drain and discard the soaking water.
Making cashew milk
STEP 1
For classic cashew milk using a Vitamix, add the soaked cashew nuts to the blender with two cups of fresh water. Blend for two minutes. Then, add optional ingredients like maple syrup, vanilla extract, and a pinch of salt. Blend until smooth. There is no need for straining, as the cashew milk is ready to use.
STEP 2
For classic cashew milk using a regular blender, add the soaked cashew nuts to the blender with one cup of water. Blend until smooth. Then, add the remaining three cups of water to the blender and blend again for two minutes until the mixture is smooth, creamy, and frothy.
STEP 3
If you need to strain the cashew milk, place a nut milk bag in a large bowl and pour the milk from the blender into the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid. Squeeze the bag from the top to the bottom a few times to strain the milk.
STEP 4
For quick cashew milk, add cashew butter and fresh water to your blender. Blend for two minutes until the mixture is smooth and creamy. There is no need for straining, and the cashew milk is ready to use.
STEP 5
For those using a slow juicer, close the anti-drip plug on the juicer. Add half a cup of soaked cashews and half a cup of water. Wait for a minute to allow the juicer to extract as much milk as possible. Then, add another half cup of soaked cashews and another half cup of water. After the juicer has done its job, open the anti-drip plug to allow the milk to flow into the juice.
💡 Expert tip
If you are short on time and need to soften your cashews quickly instead of soaking them overnight, pour boiling water over the nuts in a heat-resistant bowl. The cashews will be soft and ready to use in just 5 minutes.
🔄 Variations
Try adding a touch of vanilla with this cashew milk recipe. I like to put in a teaspoon of vanilla extract. This adds a lovely aroma and a hint of sweetness without overpowering the natural flavor of the cashews.
If you are a fan of stronger flavors, consider adding some cocoa powder. It gives you a refreshing chocolate version of this creamy milk. You can use it in your baking, oatmeal, or enjoy it on its own.
Another great option is to make a sweetened version with dates or maple syrup. This will give your cashew milk a natural sweetness and a unique flavor. It’s perfect for drinking on its own or adding to your morning cereal or coffee.
🥣 Serving ideas
This homemade cashew milk is a versatile, delicious dairy-free option for a number of recipes. I love using it in my morning coffee for a creamy latte or cappuccino.
It is also a great addition to smoothies. The natural sweetness of the cashews adds a delicious flavor to any fruit or vegetable smoothie.
And of course, it is perfect for baking. Use it in place of dairy milk in your favorite recipes for cookies, cupcakes, and cakes. I love using it in my vegan shortbread cookies and my vegan blueberry lemon muffins.
You can also use it to make vegan ranch dip or vegan alfredo sauce for a delicious and healthy alternative to traditional dairy-based sauces.
❄️ Storing tips
When it comes to storing your homemade cashew milk, it is essential to remember that it does not have the same preservatives as store-bought options. Therefore, it is best to consume it within a few days for the best quality.
To store, allow the cashew milk to cool completely before transferring it to an airtight container. You can then place it in the refrigerator, where it should stay fresh and delicious for about three to five days. I do not recommend keeping it at room temperature, as this can cause it to spoil more quickly.
You can also freeze homemade cashew milk if you know you will not be able to consume it all within a few days. I like to freeze it in ice cube trays so that I can thaw small amounts at a time. This is especially convenient for use in recipes that call for a small amount of milk. Just be sure to give it a good shake or blend it again after it thaws, as the texture can change during the freezing and thawing.
🤔 FAQs
Can you use roasted and/or salted cashews?
Yes and yes. Roasted cashew tastes awesome, but they are a bit nuttier than raw cashews. If you have only salted cashews on hand, no worries wash the salt off with a sieve and strainer.
Can it be frothed?
Not really. You get a nice froth within the blender when you make it. I love using that and adding it to my coffee. But I had no luck using a milk frother with homemade cashew milk.
How do you know if the milk has gone bad?
It is perfectly normal if homemade cashew milk separates into liquid and fine cashew sand which goes to the bottom. Just shake it well before using it. However, cashew milk goes bad if it changes either color (goes yellow) or odor (smells funky, not nutty) or texture (becomes slimy).
Recipes using cashew milk
You can browse through our vegan gluten-free breakfast recipes where we use dairy-free milk for pancakes, waffles, crepes, donuts, and more, or check out:
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Quickest Homemade Cashew Milk (3 ways!)
Equipment
- Slow juicer
Ingredients
Classic Homemade Cashew Milk
- ½ – 1 cup Cashew nuts see notes to choose amount
- 4 cup Fresh water
- 2 Tbsp Maple syrup optional
- ¼ tsp Vanilla extract optional
- Pinch of Salt optional
The Quickest Homemade Cashew Milk
- 2 Tbsp Cashew butter
- 4 cup Fresh water
- 2 Tbsp Maple syrup optional
- ¼ tsp Vanilla extract optional
- Pinch of Salt optional
Instructions
How to make classic cashew milk in Vitamix
- Soak cashew nuts in hot water for 5 minutes then drain and discard the soaking water.
- Add the soaked cashew nuts to a blender with 2 cups of fresh water and blend them for 2 minutes.
- Add optional ingredients here (maple syrup, vanilla extract, and a pinch of salt). Blend until smooth. No need for straining, the cashew milk is ready for you to drink, cook or bake with it.
How to make classic cashew milk with a regular blender
- Soak cashew nuts in hot water for 5 minutes then drain and discard the soaking water.
- Add the soaked cashew nuts to a blender with 1 cup of water and blend as smooth as your blender can.
- Add the remaining 3 cups of water to the blender and blend again for 2 minutes until smooth, creamy, and frothy.
How to strain cashew milk
- Take a large bowl and place the empty and open nut milk bag. Now, pour the milk from the blender right into the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid.
- Now, starting at the top squeeze your hand as close as you can and slide it down to the bottom. You need to do it only a handful of times and it is ready.
- You can transfer your milk to any container you prefer and store it in the fridge.
How to make cashew milk in 2 minutes!
- Add cashew butter and fresh water to your blender and blend for 2 minutes until smooth and creamy. Done! No straining and no waiting even if you don’t have a high-power blender.
- You can make cashew butter with a food processor similar to how I make homemade peanut butter. Scrape and mix until you have a smooth buttery texture. Don’t stop until you reach it. Any food processor can do it, the time depends on how powerful your food processor is.
Making cashew milk with a slow juicer
- Close the anti-drip plug on the slow juicer!!! It is the most important step. It will not work if you leave it open. Turn it on and add ½ cup of soaked cashews and ½ cup of water. Wait for a minute until the juicer is trying to squeeze as much as possible out of your cashews.
- Add another ½ cup of soaked cashews and another ½ cup of water. Wait again.
- Now stop the machine and open the anti-drip plug. Let the cashew milk flow to the juice cup.
- Scrape up the cashew pulp collected by the pulp cup. Close the plug again and add the pulp back to the juicer with another ½ cup of water. Turn it on and wait for the milk to be collected in the container.
- Now stop the machine again and open the anti-drip plug. Let the cashew milk flow to the juice cup. And the end you will have to end up with creamy, smooth nut milk and a bit of pulp. You probably don’t even need to strain it if you have a quality juicer as the pulp is separated from milk effectively.
Notes
- The FRUGAL approach would be to use ½ cup of cashews and 4 cups of fresh water. You get thin, smooth, creamy cashew milk with a mild nut taste. This is the minimum amount of cashews you need. We use this ratio all the time. Our girls even prefer this version as they like it thinner and less nutty for drinking.
- The CLASSIC approach is 1 cup of cashews and 4 cups of fresh water. This version gives you a distinct – I dare to say – classic cashew nut taste, while the milk remains smooth and creamy. I love the creaminess and the nutty flavor in this version, it is perfect for my morning coffee.
Amy
Wanted to let you know that if you have an old style centrifuge blender without an automatic extractor (example — I have an ancient Acme, but any old juicer works) it is extremely useful for straining coconut, almond ir any other milk that produces pulp.
I blend my soaked or boiled nuts/coconut/seeds)beans with water in the blender, then slowly pour through the running centrufugal juicer. The pulp that remains behind in the basket is dryer than what’s left after using a nut milk bag and I’d much rather clean the juicer basket than do all that messy bag squeezing.
I really hate the bags — I can’t be wearing sleeves and no matter how big a bowl I use to catch the milk I always squeeze some on the counter (sometimes it squirts on the cabinets).
I like your simple recipes and cleanly coded website, by the way!
Molly
I really enjoyed this post! I already make my own cashew milk, so I was looking for somethign to do with the cashew “paste” after making cashew milk. I already make cashew crackers and a “pudding” for my kids, but I want one more recipe to add variety to the paste, as my husband has requested I make it more often. I noticed you didn’t have a section for this, but I’m sure you do something with it!!! Would you happen to have a post about that that I missed?
Happy stumbling across your blog.
My Pure Plants
I used to add them to oatmeal or used them to make these cookies in place of peanut butter. However, since I use Vitamix, I don’t have a paste as it makes the milk smooth without straining.
Agi
Oh great,a recipe I have been waiting for a looooong time! Thanx!
saad shah
thank so much for this article. my question is can I use nuts other than cashew in milk as I don’t like cashew much
My Pure Plants
Yes, absolutely. You can make plant-based milk from all nuts. Almond, walnut, macadamia… which one would you prefer?
Sharon Rausch
I can hear good sound thank you so much for sharing nice post.