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:
Dawn says
Can cashew milk be made in a regular blender? I do not have a Vitamix, but as I love Almond Milk (which I purchase) – I am sure I would like cashew milk – and would like to try making my own.
Thank you!
jessica says
I’m curious if anyone has had success with this as well, would be a great question to pose over in the forums:
https://elanaspantry.com/forums/
Tirza says
As I mentioned above, I made almond and cashew milks and a mix of both, as well as soy milk and tofu from soy beans back in the 60’s and 70’s. I had one of those general-use Osterizer “beehive” types which only had 2 speeds, was very basic, not super-powered like my KTec today. I would soak the nuts, blend and strain through a bag and it was fine. I actually removed the skins from the almonds first back then by putting boiling water over them and popping them off when they loosened. Now I don’t do that with my KTec. It blends things up so fine I don’t need to, and the milk stays white. I used to worry that the milk might look dirty with the skins blended in.
So I can tell you that there is no problem making milk with a regular blender. You might have a little more pulp left, but now I recall that I used to put the pulp back in the blender with a little more water, whiz it up again then pour that through the bag, making more milk. Of course that left the pulp with less nutrients remaining in it which might be an issue if you want to use the pulp for something.
heather says
i made some raw cashew milk for a recipe but was not able to make it. how will i know when the milk has gone bad or off? it’s been a few days at least and i hate to waste it but i don’t want to drink something toxic either. thanks!
Carrol says
Just wondered if anyone has tried straining the milk and using the pulp. I strained mine because it seemed like I was always getting solids at the bottom of my coffee cup. Since the texture of the cashew pulp reminded me of ricotta cheese, I used it in my version of a lemon zest and ricotta pancake recipe. They turned out great – light and fluffy with a hint of nuttiness.
Tirza says
I don’t think I’d worry about cashew milk. My 3 kids are all in their 30’s and they had homemade cashew or almond milk or a half and half combination of the two all through their lives from when they were weaned.
The light untoasted cashews are not completely raw as found by the “Raw Diet” movement. They specially import true raw cashews and use them with not apparent problems.
You can always try a very small amount on him to check for his particular reaction.
Enjoy.
Tirza says
Hi,
Good information and hints here. Thanks!
Hope I didn’t miss it, but I am wondering about the calorie content of cashew milk.
As for custard, I found a really good, super healthy and easy method:
-Make thick cashew milk (1c Cashews, 2c water)
-Add flavorings like vanilla or chocolate/carob
-Add a pinch of salt
-Add sweetening: honey, stevia, or dates
-Blend in high speed blender.
-Stir in 1/4 c of chia seeds.
-Put it into a jar with a lid and let sit for a few hours in the fridge or overnight. Give it a good shake a couple of times, or stir it up with a wire whip. It can clump a bit otherwise. But no worries-just wire whip it.
-If you like tapioca, you’re all set to go right there.
-If you want it smooth, put it back into the blender and it turns out very nicely.
We really love this and I especially love the added health benefits from Chia seeds. Check it out. Their nutrient content is really impressive and they regulate blood sugar, so are fantastic for diabetics.
marlene says
I am wondering if you know of any use for the soaking water after? It tastes delicious and I wonder about the nutrient value. Any ideas on that?
I just added ice and lime to it and YUM!
Ana says
Hi Elana! I am trying gluten-free, vegan when possible recipes, and I am slowly being introduced to this world…I just have one question about the cashews…I soaked mine for about 2 hrs and they were soft but kind of greyish…Is this normal??? I don’t think its mold, but wanted to ask…Congratulations on your website! My nephews are going to love your recipes!
Alsooo, have you tried replacing the eggs in your recipes with egg replacer??? I am going to try that just to have them low cholesterol for my father…
Thanx!
elana says
Ana, mine usually turn a whitish grey after a couple of hours of soaking too, I don’t think this is really abnormal, just a sign that they are starting to degrade (as in come apart and break down). See my FAQ for more info on substitutions such as eggs. Thanks for stopping by!
Stacie K says
THANK YOU! I have used half-and-half in my coffee for 20 years now. It is the last dairy item I felt I couldn’t live without. I have tried so many substitutes without finding one I could enjoy-even a little. This morning I made organic cashew milk; steamed it, mixed it with my organic, swiss water processed decaf coffee-and it was delicious! I can finally say good-bye to the fat-laden half-and-half and go completely dairy free. I can’t wait to try the chai and some fresh fruit smoothies with this! Elana, your fantastic, gluten-free, nutritious recipes have truly been a God-send for me.
Eva says
Elana, you had me at poisonous….now the thought of trying cashew milk for my 2 1/2 yr old son has flown out the window. Actually “raw” cashews are steamed, but my son’s sensitivities concern me since he’s having such a rough time with most foods (especially high phenol as of late among many others). He hates almond milk..double ouch and OY!
elana says
Meredith -I do use the cashews with some success (I think) in this Pumpkin Custard recipe. I will be experimenting in the future with panna cottas and more custards, so stay tuned and thanks so much for your comment.