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Homemade Cashew Milk (3 ways!)

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes!
Course Drinks
Cuisine Dairy-free, Raw vegan, Vegan
Keyword Cashew milk, Dairy-free milk, Nut milk, Plant milk
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cup
Calories 206kcal

Ingredients

Classic Homemade Cashew Milk

The Quickest Homemade Cashew Milk

Instructions

  • I have written lots of tips and hacks above the recipe card on how to save time on soaking, blending and straining. I explained in details how to make cashew milk under 10 minutes in 3 different ways (1 - Vitamix, 2 - regular blender and 3 - slow juicer). Read the whole post for more information. Quick info in the Notes below.

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 cup 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 it, cook or bake with it.

How to make classic cashew milk with 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 fresh 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 in it. Now, pour the milk from the blender right in 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 here. Scrape and mix until you have the smooth butter-y 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 soaked cashews and ½ cup fresh water. Wait for a minute until the juicer is trying to squeeze as much as possible out of your cashews.
  • Add another ½ cup soaked cashews and another ½ cup fresh 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 fresh 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 a 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.

Video

Notes

After many many testing, we found that the ideal ratio for cashew vs water should be between ½ and 1 cup cashews for 4 cups of fresh water.
  • The FRUGAL approach would be to use ½ cup cashew nuts and 4 cups of fresh water. You get a 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 nuttier for drinking.
  • The CLASSIC approach is 1 cup cashew nuts 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.
Less than ½ cup cashew nuts and you don’t have a milk at the end but rather flavored water. More than 1 cup cashew nuts you will have a real nutty taste as well as the creamiest and thickest texture. Anything above 1+½ cups of cashew nuts will give you an extremely dense milk which is closer to cashew cream than to a nut milk. We don’t really recommend going above it.

Nutrition

Serving: 1cup | Calories: 206kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 17mg | Potassium: 236mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg