Cashew milk is one of those recipes that feels almost too simple for how luxurious the result is. With just a handful of pantry ingredients and a blender, it transforms into a creamy, dairy-free milk that pours beautifully and tastes mellow, smooth, and subtly nutty.

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Ingredient Breakdown

The foundation of this recipe is raw cashews. Using them in their natural, unsalted state is essential because it gives full control over the flavor and keeps the milk mild and clean. Soaking the cashews overnight is not just a formality; it plumps them up, softens their structure, and makes them easier to blend into an ultra-silky liquid. Properly soaked cashews practically dissolve in a high-powered blender, leaving no grit behind and giving the milk that velvety texture.

Water plays just as important a role, even if it seems like a background ingredient. The classic ratio of one cup of cashews to four cups of water creates a balanced milk that’s creamy yet still drinkable and pourable. For those who like a richer texture—similar to a coffee creamer—a little less water can be used, while adding extra water yields a lighter, more refreshing “sipping milk” that feels almost like a delicate beverage on its own. Adjusting this ratio is an easy way to tailor the recipe to how the milk will be used.

Sweetening is entirely optional, but it offers a lovely way to shape the flavor. Maple syrup brings a deep, caramel-like sweetness with a subtle earthiness, while honey adds floral notes and a slightly more rounded sweetness. Each one gives the cashew milk a slightly different personality. A small amount is often enough, especially if the milk will be used in coffee or poured over already-sweet foods, but the sweetness can be increased for desserts or stand-alone drinks.

Vanilla extract and a pinch of sea salt serve as quiet, but powerful, flavor enhancers. Vanilla adds warmth and fragrance, giving the milk a dessert-like aroma even when it’s not very sweet. The sea salt doesn’t make the milk salty; instead, it sharpens the overall flavor and keeps it from tasting flat. Together, these enhancements round out the cashews’ natural nuttiness and create a more polished, well-balanced milk.

Step-by-Step Preparation Guide

Everything starts the night before, when the cashews go into a bowl and are covered with plenty of water. As they sit, they absorb some of the liquid and soften considerably. After soaking, the cashews are drained and rinsed under cool running water to wash away any residual starch or surface residue. This quick rinse is what helps ensure the final milk tastes clean and smooth rather than heavy or chalky.

The soaked cashews are then transferred to a high-powered blender. The four cups of fresh water are poured in, and at this stage, any optional ingredients—maple syrup or honey, vanilla extract, and sea salt—are added as well. This all-in-one blending approach helps everything emulsify together from the start and prevents separation as much as possible.

Blending is where the transformation happens. The blender is set to high speed and allowed to run for 1–2 minutes. In that short time, the cashews are completely broken down, and the mixture turns from cloudy and grainy to glossy and creamy. For less powerful blenders, blending may take a bit longer, and it can be helpful to pause once or twice to scrape down the sides so no pieces are left behind. The milk is ready when it looks uniformly smooth and there are no visible bits of nut.

At this point, some people choose to strain the milk through a nut milk bag or fine-mesh sieve for an ultra-smooth finish. With cashew milk, though, straining is often optional because soaked cashews blend so thoroughly that very little pulp remains. Skipping the straining step gives a slightly thicker, more luxurious texture and avoids wasting any of the cashew solids.

Once the desired texture is reached, the cashew milk is poured into a clean glass bottle or airtight container. It should be chilled in the refrigerator until cold, which also allows the flavors to meld. As it sits, some natural separation may occur, with a creamier layer rising toward the top. A quick shake or swirl before each pour brings everything back together into a cohesive, creamy milk that’s ready to use.

Recipe Tips

Soaking shortcuts:
If there wasn’t time to soak the cashews overnight, a quick soak works well. Cover the raw cashews with very hot water and let them sit for about 20–30 minutes. Drain and rinse as usual. The cashews won’t be quite as soft as an overnight soak, but they will blend far more easily than if they were completely dry.

Customizing sweetness:
The amount of sweetener is fully customizable. For coffee and lattes, a subtle hint of maple syrup or honey is often enough to round out the flavors without competing with the drink. For smoothies or desserts, the sweetener can be increased, or dates can be added for a deeper, caramel-like sweetness and a thicker texture.

Flavor variations:
A pinch of cinnamon or a dusting of cocoa powder blended in with the cashews can turn a basic batch into a flavored drink. For a richer chocolate version, add cocoa powder plus a little extra sweetener. For something more aromatic, a touch of nutmeg or cardamom can create a cozy, spiced milk that feels perfect for cooler mornings.

Batch size and scaling:
This recipe doubles or halves easily. For a larger household or frequent use, blending two cups of cashews with eight cups of water yields a generous amount that can last several days. For smaller needs, half a batch prevents waste. The key is to maintain the same ratio so the texture remains consistent.

Shelf life and freshness cues:
Homemade cashew milk generally keeps well in the refrigerator for 3–4 days when stored in a tightly sealed container. If it begins to smell sour, taste sharp, or separates into layers that don’t come back together after shaking, it’s a sign the milk has passed its prime and should be discarded.

What to serve With this recipe

Cashew milk slips seamlessly into breakfast routines. It pours beautifully over granola, muesli, or cold cereal, coating each bite with a creamy, dairy-free layer. Warm bowls of oatmeal or quinoa porridge take on a more luscious texture when cooked with or finished with cashew milk. It adds richness without heaviness, making morning meals feel cozy and satisfying.

In drinks, its versatility really shines. It blends smoothly into smoothies, helping to soften the edges of leafy greens or tart fruits. Stirred into hot coffee, matcha, or chai, it provides a gentle creaminess and a mild nutty note that complements the drink rather than overpowering it. For lattes, using a slightly thicker batch—by reducing the water a bit—creates a milk that froths better and holds a foam, especially when warmed gently before frothing.

Cashew milk also works well in cooking and baking. It can stand in for dairy milk in pancake or waffle batter, muffin recipes, and many cakes, offering moisture and a neutral flavor. In savory dishes like creamy soups, sauces, and casseroles, it blends smoothly without leaving a strong nut flavor, especially when balanced with aromatics like garlic, onion, or herbs.

For dessert, cashew milk is a light yet satisfying companion. It can be served in a small glass alongside cookies, brownies, or fruit bars. It’s also a great base for simple puddings or as the liquid portion in bread puddings, crumble toppings, and chilled desserts. Its gentle sweetness and creamy feel help tie dessert components together in a subtle, elegant way.

frequently Asked Questions

Can roasted or salted cashews be used instead of raw, and how does that change the result?
Roasted or salted cashews can technically be used, but they will significantly alter the flavor and salt level of the milk. Roasted cashews create a more pronounced, toasty taste and may make the milk feel heavier. Salted cashews make it difficult to control the seasoning and can easily lead to an overly salty result. Raw, unsalted cashews are the best choice for a neutral, adaptable milk.

Is straining necessary, and what difference does it make in texture and mouthfeel?
With well-soaked cashews and a strong blender, straining is often unnecessary. The milk will be naturally smooth and full-bodied. Straining through a nut milk bag or fine mesh yields an even silkier liquid with a lighter mouthfeel, which some prefer for drinking straight. Skipping the straining step results in a slightly thicker milk that works beautifully in coffee, cooking, and baking.

How can the recipe be adapted for those without a high-powered blender?
For standard blenders, soaking becomes even more important. Extending the soak time or using the hot-water quick soak helps soften the cashews as much as possible. Blending for a longer period and stopping to scrape down the sides several times can improve the texture. If small pieces remain, straining the milk through a fine sieve or nut milk bag will ensure a smooth final result.

Can this cashew milk be heated, boiled, or used in hot recipes without separating?
Cashew milk handles gentle heat very well and can be warmed for hot drinks or stirred into hot soups and sauces. It may thicken slightly when heated, especially in recipes that simmer for a while, which is often an advantage in creamy dishes. Avoid aggressive boiling for long periods, as it can alter the flavor and texture, but normal cooking temperatures are usually fine.

Is freezing cashew milk a good idea, and how should it be thawed and re-emulsified?
Cashew milk can be frozen in portions, such as in ice cube trays or small containers, for later use. After thawing in the refrigerator, it may look separated or grainy. A brief blend or vigorous shake usually brings it back to a smooth state. It’s especially convenient to keep frozen portions on hand for smoothies or cooking, where perfect texture is less critical.

Creative Variations

For those who love coffee-shop style drinks at home, a barista-style version of cashew milk is easy to create. Using a slightly higher cashew-to-water ratio results in a thicker, creamier milk that steams and froths better. A touch of extra vanilla and a hint of sweetener makes it taste already “latte ready,” so it pours beautifully into espresso.

Chocolate cashew milk is another delightful twist. Blending cocoa powder or a small amount of melted dark chocolate with the cashews, water, and sweetener turns the base recipe into a dessert-like drink. It can be enjoyed cold over ice, warmed gently for a cozy evening drink, or used as the liquid base for chocolate smoothies and shakes.

For something aromatic and seasonal, a spiced version is a great option. Cinnamon, nutmeg, or cardamom can be added directly to the blender, creating a warm, fragrant milk that pairs nicely with coffee, tea, or baked goods. A pinch of allspice or ginger can further enhance the sense of comfort, especially in cooler months.

Those who enjoy more layered flavors can experiment with nut and seed blends. Combining cashews with almonds, oats, or hemp seeds produces a more complex flavor and can slightly change the texture, making it either richer or lighter depending on the combination. These blends are especially nice in smoothies and baking, where the subtle differences in taste and consistency can add extra character.

From a small list of ingredients and a few simple steps, cashew milk delivers an ultra-creamy, versatile alternative to traditional dairy. It blends into hot and cold drinks, enriches breakfast bowls, supports both sweet and savory recipes, and sits happily in the fridge ready for whatever is on the menu next.

Because the sweetness, thickness, and flavor are all adjustable, each batch can be tailored to personal taste and purpose. Once the basic method is familiar, it becomes easy to customize—richer for lattes, lighter for sipping, spiced for a seasonal treat, or chocolatey for dessert. A jar of homemade cashew milk turns everyday moments into something just a little more special.

Ingredients

4 cups water
1 cup raw cashews, soaked overnight, then drained and rinsed
1-2 tbsp maple syrup or honey (optional)
1 tsp vanilla extract (optional)
Pinch of sea salt (optional)

Instructions

After soaking the raw cashews overnight, pour off the soaking liquid and rinse them thoroughly under cool running water to remove any residual starch or bitterness.

Transfer the soaked cashews to a high-powered blender. Add the water, along with the maple syrup or honey, vanilla extract, and sea salt if you’re using them.

Blend on high speed for 1–2 minutes, or until the mixture looks completely smooth and creamy, with no visible cashew pieces left. If your blender is less powerful, you may need to blend a little longer and pause to scrape down the sides.

Once the milk has reached a silky consistency, pour it into a clean glass bottle or airtight container. Refrigerate until well chilled, and shake gently before serving, as some natural separation may occur over time.