Let’s talk milk. Do you like milk? Milk and I have a troubled past. As a kid, I boycotted milk for a strong 10 years, throughout which time my mom worried about my calcium consumption and swore I ‘d become a decrepit, fragile old woman. May the record program that I have actually not when broken a bone.

Nowadays, I’m still very little of a milk drinker. I like a splash of it in my coffee, however I unintentionally stopped consuming coffee 2 months earlier. I can’t state I’m a fan of store-bought milk options, either. Soy milk, rice milk and almond milk all have a cool aftertaste that I can’t abide. Homemade almond milk is respectable, however straining the pulp from the liquid mix is more problem than it deserves.


Homemade cashew milk, nevertheless, is a various story. It’s my one exception. It’s simple to make and it’s definitely tasty. Cashew milk is the creamiest of homemade nut milks and the most rejuvenating, in my viewpoint.

Considering that the nuts mix totally into the water, no nuts go to squander while doing so. That likewise implies that the cashew milk keeps all of the fiber and nutrients present in the cashews. Did I point out that you do not need to strain the mix? I’m a fan.

soaked cashews in blender

Cashew milk has plenty of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is primarily unsaturated and they are a great source of protein (source).

I have actually made this cashew milk dish in my old mixer and my brand-new elegant trousers mixer (thanks to Blendtec). Both mixers produced velvety milk that didn’t need straining, so do not stress if you do not have an expensive trousers mixer. Soaking the cashews initially assists them break down in the mixer, too. Typically, soaking nuts prior to consuming them assists launch helpful enzymes. I’m unsure that holds true for cashew milk, however, due to the fact that even “raw” cashews have actually currently been through 2 roasting procedures to eliminate their inner and external shells. “Raw” cashew milk/cream/cheese might be a misnomer.

A cold glass of cashew milk is very revitalizing on a hot day. Include cinnamon and it advises me of horchata. Mix some into Assam or black tea with spices for a riff on Chai tea. It would be excellent with muesli or cereal for breakfast. Obviously you can even make ice cream with cashew milk, though I confess I’m hesitant. Have you attempted it?

cashew milk blending

Please let me understand how your cashew milk ends up in the remarks! If you’re trying to find more homemade milk options, check do not miss my pecan milk and oat milk.

Cashew milk recipe

Cashew Milk

  • Author: Cookie and Kate
  • Preparation Time: 5 minutes
  • Overall Time: 5 minutes
  • Yield: 4 portions 1 x
  • Classification: Drinks
  • Approach: Combined
  • Food: American

4.9 from 163 evaluations

Cashew milk is velvety and rejuvenating, healthy and simple to make. You should not require to strain the mix after mixing if you have a good mixer. That implies less trouble and less waste! Dish yields about 5 cups cashew milk.

Active Ingredients

  • 1 cup raw cashews
  • 4 cups water, divided *
  • 1 to 2 tablespoons maple syrup or honey or agave nectar
  • 2 teaspoons vanilla extract
  • Dash of sea salt
  • Pinch of cinnamon (optional)


  1. Soak the cashews in water a minimum of 4 hours, or over night in the fridge. Drain pipes the cashews and wash up until the water runs clear. Include the cashews and 2 cups water to a mixer. Start on a low setting and increase the speed up until the cashews are absolutely crushed. This might take 2 minutes in a high-powered mixer or longer in a routine mixer.
  2. Blend in 2 cups more water *, your sweetener of option, vanilla extract, sea salt and cinnamon (optional). If your mixer can’t absolutely break down the cashews, stress the milk through a great mesh strainer or cheese fabric. Shop the milk in a covered container in the fridge. It needs to keep for 3 to 4 days.


* Water ratio: The ratio of water to cashews (4 to 1) in this dish yields milk that is someplace in between 2% and entire milk in regards to creaminess. I believe it’s perfect as-is, however you can utilize less water for even creamier outcomes.

Make it vegan: Usage maple syrup or agave nectar, not honey.

▸ Nutrition Details

The details revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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