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:
Kathryn says
I recently discovered that I am allergic to both cow and goat milk, so I have been looking for alternatives. I tried your cashew milk recipe with roasted cashews because it was what I had on hand, and it was fabulous! It is so rich and creamy! Thank you!
Elana says
Kathryn, thanks for letting me know this milk is fabulous!
Rita says
CASHEW MILK IS AMAZING, CLOSEST THING TO COWS MILK. I ADD A TOUCH OF SUGAR TO REPLICATE LACTOSE.
BY THE WAY, PLS GIVE UP COWS MILK. ITS INSANELY CRUEIL
Elana says
Thanks Rita!
Meaghan Young says
I just made this using my nutribullet. Soaked overnight per your instructions. Made it in two batches – 3/4 cup soaked cashews to 2 cups water and pulsed 4 times for 10 seconds each time. So yummy and I like that I didn’t have to strain it like almond milk. My new favorite!
Elana says
Meaghan, so glad to hear this recipe is your new favorite!
Gene Williams says
I made my first batch tonight using a Blendtec. No soaking necessary, just nuts and water. I tasted without the salt and it was amazing. Also 3 1/2 cups of water. I added the salt and did not like it as much. Next batch, “straight no chaser”, (it’s an old, very old jazz piece). Lesson learned. I make my own almond milk and was ready for the pure taste. NOW MY VERY FAV. For the store bought users…….homemade will ruin you. Just remember, when you make it yourself, it doesn’t have the extraneous hoopla that the store bought stuff does…..so remember that when you taste it for the first time. If you have a regular $29.95 blender, you WILL need to soak the nuts, cashew, almond, I have even made pecan milk, also very good.
1 cup nuts 3 cups water. As an aside, i only use 2 cups water for the initial blending, pour it into my quart jar, and put the 3rd cup water in the unit to get the remaining residues from the sides, a few seconds on pulse. I figure, why wash that down the drain. That’s my take and my taste. I will also make chocolate on occasion(being the chocohaulic that I am). 2 slightly rounded tbls of organic cacao powder. Also slightly sweet with 4 dates, pitted of course. My daughter uses her almond milk in mashed potatoes, or anything you might normally use cow milk.
Elana says
Gene, you’re a total pro! Thanks for sharing all of your thoughts and tips here :-)
Deb P. says
How long do I run the blender for the 2 cups?
Cynthia says
Hi Elana,
When I make my cashew milk I use one of those kitchen aid electric hand blenders. The cashew milk ends up gritty no matter how long I use the kitchen aid and have to use cheese cloth. How do you get yours so smooth? Am I going to have to use a regular blender? Let me know what I’m doing wrong.. Thanks!
Elana says
Cynthia, thanks for your comment! If you follow the recipe and use the recommended equipment your cashew milk will be as creamy as regular milk, if not more so :-)
Susana F says
Have tried several recipes on your website and have loved all of them… latest was the muesli squares! So good. Anyway – Is there a reason to make nut milks with whole nuts instead of nut halves/pieces? Raw cashew pieces are cheaper than the whole raw cashews… but I am wondering if there is a reason to stay with the whole ones.
Elana says
Susana, I think the pieces will work just fine :-)
Cindy says
Is there a reason to dump the soaking water? Does anyone use it for anything?
Elana says
Cindy, I dump out the soaking water because it contains anti-nutrient enzymes.
M Leybra says
Can u elaborate on why the soaking water from a healthy raw cashew would contain anything as foreboding sounding as “anti-nutrient enzymes” rather than pro-nutrient enzymes?
Elana says
M, thanks for your comment! Nuts, seeds, and grains contain anti-nutrient enzymes like phytic acid that can inhibit the absorption of nutrients :-)
Sandi says
Will this work as a milk sub in sauces and gravies? I’m wondering if the taste will be so different that it will be off-putting.
Elana says
Sandi, I haven’t tried that so not sure :-)
Sandra says
Does Cashew Milk need to be refrigerated?
Elana says
Sandra, yes :-)
Barb says
How late no does it last in the fridge?
Elana says
Barb, mine usually lasts for 2-3 days :-)
Anita says
I use cashews to make gravy, sour cream, and cream (1/2 & 1/2). Experimenting with more. Like cream cheese and ricotta. Also use cashews for parmigiana. Very versatile.
Elana says
Thanks Anita!
Roving Punster says
@Sandi: I’ve used nut milk in place of regular milk in a variety of recipes, so the answer seems to be yes, AFAIK. When in doubt, try it for yourself I always say.
Roving Punster says
The ** Tip at the bottom of the above post is a cut and paste error from another post … please ignore it. On a related note, almond pulp does not substitute well for cashew pulp in this recipe, because it is too dense and gritty, and you’d need to strain it out after simmering. It’ll taste good, but it’s too fussy, trust me.
lisa says
How long will it still be good to use refrigerated? Can’t wait to try…first step, find raw cashews.
Elana says
Lisa, mine lasts for around 3 days when refrigerated :-)
No Udder Protein says
Eight years ago, and this recipe is still relevant!
I am always looking for new dairy alternatives. This is a must try!
Thanks!