Cashew Milk

Cashew milk is my favorite dairy-free milk. It's slightly sweet, smooth, and creamy, with a beautiful white color. It's also easy to make at home as it requires no straining.

Prep Time5

Total Time5

Course: Drinks, How-To

Cuisine: American

Keyword: cashew milk, cashew milk recipe, homemade cashew milk, how to make cashew milk

Servings: (½-cup) servings

Calories: 87kcal

Equipment

Ingredients

1 cup cashews soaked*
4 cups water

US Customary - Metric

Instructions

Blend the ingredients. Add the soaked cashews and water to a high-speed blender and blend on high until all the cashews have broken down and the nut milk is smooth and creamy.
Store. Leftover cashew milk keeps well in an airtight container in the refrigerator for up to 5 days. For longer-term storage, freeze in an airtight container for up to 3 months.

Notes

*Add the cashews to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1 tsp./5.7 g of salt to the soaking water to help activate the cashews and neutralize enzyme inhibitors in the nuts.

**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.

Nutrition