Smooth, creamy and naturally sweet, this dairy-free Cashew Milk recipe is a fantastic milk substitute. It’s also super easy to make. Unlike my almond milk recipe, and other nut milk recipes, it does not require a nut milk bag. To make it, you simply whip it up in the blender. There is no need to strain out the pulp. Because it’s so easy to make, this dairy-free milk is one of my all-time favorites!
I keep a quart of this cashew milk on hand in the fridge for the boys. We love using it in my smoothie recipes or pouring it over a bowl of my homemade Paleo Granola.
Cashew Milk
Ingredients
- 1 cup cashews, soaked overnight
- 3-4 cups water
- 1 pinch celtic sea salt
Instructions
- Discard soaking water and rinse cashews thoroughly until water runs clear
- Place cashews, water, and salt in a vitamix
- Process on high speed 30 seconds
- Serve
Equipment
This cashew milk has the viscosity of regular whole milk. If you want to make milk with the consistency of 2% cow milk, add another cup of water. To make this into half and half (perfect in my Dandelion Coffee recipe), use only 2 cups water. Cashew milk can be very foamy when first removed from the Vitamix. It will settle nicely after sitting in the fridge overnight.
Dairy-free Cashew Milk is amazing served with any of these healthy paleo drink recipes:
Meredith says
Elana – any chance you could please work on a cashew milk custard recipe?
Since reading this recipe and posting a while back, cashew milk is now our regular milk and I’ve found it works great in coffee, in baking and so forth, but when I come to making custard it’s just not so good. Previously I was using soy milk, egg, vanilla and stevia and I could make wonderful custard, better tasting than in commercially produced custard tarts. I’m wanting to get away from the processing of the soy milk though, (and have lactose intolerance in the family so milk is a no go). Happy to use eggs though – any help you can give would be great – the family is missing custard!!
elana says
Greg,
Here are a couple of suggestions:
I did a google search for “vegetables with calcium” and found the following link which looks very helpful.
You could also try my forums, there are lots of super helpful folks over there who may be in the same boat as you.
Hope this helps.
Elana
Greg says
I am a very sensitive celiac. I can’t tolerate dairy. Do you have any suggestions for a good source of calcium- natural or supplement?
Thanks
Greg
elana says
Amanda,
Sounds delicious! Thanks for sharing.
Elana
Amanda says
Thank you for this wonderful recipe. I have been craving a chai tea “latte” and this was just the right recipe to use. I just subbed 4 cups strong chai tea for the water. YUM!!!
elana says
feedumryder -that sounds delicious; thanks for sharing!
freedumryder says
The cashew milk reminds me of a gravy that I used to make with cashews.You simply make the milk without the soaking and add your favorite spices or blend of spices,I used powdered garlic powdered onion and some salt,heat until it thickens(without a thickener) and viola cashew gravy.
elana says
Hi Merideth,
I think truly raw cashews may be poisonous until they are treated. So when we buy “raw” cashews, they aren’t really “raw,” they’ve been processed, though I’m not exactly sure how. I don’t think this recipe would work with roasted, salted cashews, though if you find it does, please let me know as a few others have asked about this as well.
Per your agave question, I think it will taste fine with out adding the small bit of agave the recipe calls for. I myself often make mine sans agave and it’s delicious (to me). Hope this helps to answer your questions and thanks so much for stopping by.
Elana
gayle says
Almonds and cashews both need to be treated in the U.S. Good quality “raw” ones are gently steamed.
Meredith says
Hi Elana, have just spent the last 24 hours reading through just about everything on your site. Love your photos and am keen to try your recipes. Question about the cashew milk – I heard cashews are poisonous unless treated (and thats why they are so expensive) – do you know anything about that? My husband came home with salted roasted cashews and said that was all that was available. Also how essential is the agave? I generally use stevia, and have never used agave,but am hesitant to substitute stevia because of the after taste. Any ideas?
Thanks
elana says
TC -Thanks for catching that omission in the instructions, if you look at the recipe you will find it is corrected!
Courtney -That’s great; looking forward to meeting you.
Tiffany -Thanks much. It is one of my favorites.