I still remember the first time I made cashew milk recipe at home. After years of purchasing expensive cartons of plant-based milk with ingredient lists I couldn’t pronounce, I decided to try making my own. The simplicity stunned me—just cashews and water transformed into a creamy, delicious liquid that put store-bought versions to shame. Five years later, I haven’t looked back.

In this comprehensive guide, you’ll discover just how easy it is to make your own cashew milk recipe at home. We’ll cover everything from the basic recipe to creative uses, storage tips, and nutritional benefits. By the end, you’ll have all the knowledge you need to create this versatile dairy alternative in your own kitchen.

Table of Content

What Is Cashew Milk Recipe and Why Should You Make It

Cashew milk is a plant-based beverage made by blending soaked raw cashews with water. While almond milk may currently reign as the most popular nut milk in grocery stores, cashew milk recipe has been quietly gaining a devoted following for good reason.

Unlike its nutty cousins, cashew milk recipe offers a distinctively smooth, creamy texture that closely mimics dairy milk without the pronounced « nutty » flavor that some find overwhelming in almond milk. Compared to oat milk, it contains fewer carbohydrates, making it suitable for those watching their carb intake. Rice milk tends to be thinner, while coconut milk carries a distinctive tropical flavor—cashew milk strikes a neutral middle ground that makes it incredibly versatile.

The real magic happens when you make it yourself. Store-bought versions typically contain only a small percentage of actual cashews, along with thickeners, stabilizers, and preservatives. Homemade cashew milk delivers:

  • Superior flavor and freshness
  • Complete control over ingredients and sweetness
  • No additives, gums, or preservatives
  • Significant cost savings over time, especially if you purchase cashews in bulk
  • Reduced packaging waste
  • Adjustable creaminess to suit your preferences

For those with dietary restrictions, homemade cashew milk is naturally vegan, lactose-free, and can easily be made without added sugars. It’s a perfect solution for anyone with dairy sensitivities looking for a creamy alternative without sacrificing texture or versatility.

Cashew Milk Recipe Ingredients: What You’ll Need

The beauty of homemade cashew milk recipe lies in its simplicity. At its most basic, you’ll need just two ingredients:

  • 1 cup raw cashews
  • 4 cups filtered water (plus extra for soaking)

That’s it! However, depending on your taste preferences, you might want to consider these optional additions:

  • Sweeteners: 1-3 pitted Medjool dates, 1-2 tablespoons maple syrup, or honey to taste
  • Flavor enhancers: 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, pinch of sea salt
  • Nutritional boosters: 1 tablespoon chia seeds or hemp seeds

Equipment-wise, gather these kitchen essentials

  • High-speed blender (though a regular blender works too, with longer blending time)
  • Storage bottles or jars with tight-fitting lids
  • Fine-mesh strainer or nut milk bag (optional—more on that later)

When selecting cashews, quality matters. Always opt for raw cashews rather than roasted or salted varieties, as these blend more smoothly and yield a cleaner flavor. While organic cashews cost more, they avoid the chemical treatments sometimes used in conventional cashew processing. Look for cashews with a creamy white color and avoid any with dark spots or shriveled appearance.

How to Make Quick and Easy Cashew Milk Recipe at Home

One of cashew milk’s greatest advantages is how simple it is to prepare. Unlike almond milk, which typically requires straining to remove pulp, cashew milk can often be enjoyed without this extra step.

Standard Method

  1. Soak 1 cup of raw cashews in water for 4-6 hours or overnight. This softens them for blending and increases nutrient availability.
  2. Drain and rinse the soaked cashews thoroughly under cool water.
  3. Blend the cashews with 4 cups of fresh filtered water at high speed for 1-2 minutes until completely smooth.
  4. Flavor (optional) by adding vanilla, dates, maple syrup, or other mix-ins and blend again briefly.
  5. Strain if desired through a nut milk bag or fine-mesh strainer (though many find this unnecessary with cashews).
  6. Transfer to clean bottles or jars and refrigerate.

Quick-Soak Method (when time is limited)

If you’re in a hurry, try this 15-minute shortcut:

  1. Place cashews in a heatproof bowl.
  2. Pour boiling water over them and let sit for 15 minutes.
  3. Drain, rinse with cool water, and proceed with blending as above.

The quick-soak method works remarkably well, though the overnight soak might yield slightly creamier results.

For the perfect consistency, adjust the water-to-cashew ratio. Use 3 cups water for extra-creamy milk (perfect for coffee), or up to 5 cups for a lighter version similar to skim milk.

If your cashew milk seems grainy, your blender might be the culprit. Try blending for a longer period—up to 2 full minutes—or straining through a fine-mesh bag.

Creative Ways to Use Cashew Milk in Recipes

Cashew milk’s neutral flavor profile and creamy texture make it exceptionally versatile in the kitchen:

Morning Rituals

  • Use it as a dairy-free creamer in coffee (it doesn’t separate like some alternatives)
  • Create frothy lattes with a hint of cinnamon and maple syrup
  • Blend into morning smoothies for added creaminess without altering flavor
  • Pour over granola or morning cereal

Baking Transformations

  • Substitute 1:1 for dairy milk in most baking recipes
  • Makes pancakes and waffles delightfully fluffy
  • Creates tender quick breads and muffins
  • Perfect base for dairy-free custards and puddings

Savory Applications

  • Use in creamy soups instead of heavy cream or half-and-half
  • Create dairy-free white sauces for pasta and vegetables
  • Add richness to mashed potatoes without butter
  • Use as a base for creamy salad dressings

Sweet Indulgences

  • Blend with frozen bananas for instant « nice cream »
  • Create silky puddings and mousses
  • Use as the liquid base for chia seed pudding
  • Make dairy-free hot chocolate with melted dark chocolate

The thickness of homemade cashew milk makes it particularly suitable for recipes that benefit from creaminess, unlike thinner alternatives like rice or almond milk that might make a dish watery.

Pro Tips for Perfect Cashew Milk Recipe

After years of making cashew milk recipe weekly, I’ve discovered several tricks that elevate the experience:

For Ultimate Creaminess: Soak cashews in the refrigerator rather than at room temperature to prevent any fermentation. This maintains their sweet, clean flavor.

Flavor Enhancement: Add a tiny pinch of salt to your cashew milk—it won’t taste salty but will enhance the natural sweetness of the cashews.

Sustainability Practice: Unlike almond milk, cashew milk often doesn’t require straining. However, if you do strain, don’t discard the pulp! This cashew meal can be:

  • Added to smoothies for protein
  • Mixed into oatmeal or baked goods
  • Dehydrated and used as a high-protein flour
  • Blended into homemade energy balls

Cost Efficiency: Purchase cashews from bulk bins or online retailers rather than in small packages. The savings can be substantial—often 40% less per pound—making homemade cashew milk recipe much more economical than store-bought versions.

Cashew Milk Recipe

Storage and Shelf Life

Proper storage is crucial for maintaining freshness:

  • Store cashew milk in clean glass jars or bottles with tight-fitting lids
  • Keep refrigerated at all times
  • Shake well before each use, as natural separation occurs
  • Use within 3-5 days for optimal freshness

Homemade cashew milk lacks preservatives, so watch for signs that it’s time to make a fresh batch: any sour smell, visible thickness, or separation that doesn’t resolve with shaking.

If you’ve made a large batch, freezing is an option. Pour into ice cube trays for convenient portions that can be thawed or added directly to smoothies. Frozen cashew milk maintains quality for up to 3 months, though the texture may change slightly upon thawing.

Is Cashew Milk Recipe Good For You? Nutrition Information

Nutritionally, cashew milk recipe offers several advantages, though it differs from dairy milk in important ways:

When made with a 1:4 ratio of cashews to water, one cup of homemade cashew milk typically contains:

  • 100-120 calories
  • 4-5g protein
  • 7-8g healthy fats
  • 1-2g fiber
  • Minimal carbohydrates (3-4g)

Cashew milk provides significant amounts of magnesium, which supports muscle and nerve function, and copper, which aids iron absorption. It contains heart-healthy monounsaturated fats similar to those found in olive oil.

Other drinks Recipes

Cashew Milk Recipe

Homemade cashew milk represents everything wonderful about making your own staples: it’s fresher, healthier, more economical, and surprisingly simple to create. The five minutes it takes to blend a batch delivers days of creamy, versatile goodness that store-bought versions simply can’t match.

Whether you’re new to dairy alternatives or a seasoned plant-based milk enthusiast, cashew milk deserves a place in your culinary repertoire. Its remarkable versatility, nutrition profile, and ease of preparation make it a standout choice for anyone looking to reduce dairy consumption without sacrificing creaminess or flavor.

Start with the basic recipe below, then experiment with flavors and uses that suit your household’s preferences. You might just find, as I did years ago, that this simple homemade alternative becomes a non-negotiable staple in your weekly kitchen routine.

"How to Make the Best Cashew Milk at Home: A Simple and Creamy Recipe"
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« How to Make the Best Cashew Milk at Home: A Simple and Creamy Recipe »

Auteur/autrice : [email protected]
Difficulty:BeginnerPrep time: 5 minutesTotal time: 10 minutesServings:4 servingsCalories:120 kcal

Description

Silky, versatile, and ready in minutes, this homemade cashew milk delivers restaurant-quality creaminess with just two ingredients. Perfect for coffee, cereal, baking, and cooking, this simple recipe takes just minutes of active preparation time. Even beginners will achieve perfect results with this foolproof method.

Ingredients

Instructions

  1. Soak cashews in water for 4-6 hours or overnight. For quick preparation, soak in hot water for 15 minutes.
  2. Drain and rinse cashews thoroughly.
  3. Add cashews and fresh filtered water to a high-speed blender.
  4. Blend on high for 1-2 minutes until completely smooth.
  5. Add optional sweeteners or flavorings and blend briefly to incorporate.
  6. Strain if desired (though often unnecessary with cashews).
  7. Transfer to airtight containers and refrigerate.
  8. Use within 3-5 days, shaking well before each use.
Mots-clés :Cashew Milk Recipe, Cashew Milk