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How to Make Cashew Milk

Learn how to make cashew milk at home with just two ingredients and a blender/food processor. This step-by-step tutorial also includes customization ideas for your own unique blend.

Prep Time
5 mins
Soaking time
2 hrs
Total Time
2 hrs 5 mins
Servings: 4 servings
Calories: 192 kcal
Course: Others
Cuisine: American

Ingredients

  • 1 cup raw cashews
  • 4 cups water for blending
  • 1 tablespoon maple syrup optional
  • Pinch salt

Instructions

    Cup of Yum
  1. Soak the raw cashews in water for at least 2-4 hours or overnight for best results.
  2. Drain and rinse the cashews thoroughly under cold water.
  3. Place the soaked and drained cashews in a high-speed blender. Add 4 cups of fresh water, sweetener (if using) and salt to the blender.
  4. Blend on high speed for about 1-2 minutes, or until the mixture is completely smooth and creamy and there are no cashew bits left.
  5. If you want your cashew milk to be completely smooth without any remaining cashew residue, you can strain it through a nut milk bag, fine-mesh strainer, or cheesecloth into a clean container or jar. Use within 3-4 days.

Notes

  • Storage: Keep cashew milk in a clean container like a glass jar with a tight-fitting lid and store it in the refrigerator for up to 4 days. Shake or stir before serving. 
  • Keep cashew milk in a clean container like a glass jar with a tight-fitting lid and store it in the refrigerator for up to 4 days. Shake or stir before serving. 
  • Tips: 
  • Make it more creamy: For a creamier consistency, you can adjust the water quantity to your preference (less water for thicker milk, more water for thinner milk).
  • For a creamier consistency, you can adjust the water quantity to your preference (less water for thicker milk, more water for thinner milk).
  • Straining is optional. For super quick cashew milk, feel free to skip the straining if using a high-speed blender. However, if you prefer an ultra-smooth consistency, straining through a fine mesh sieve is an easy additional step.
  • For super quick cashew milk, feel free to skip the straining if using a high-speed blender. However, if you prefer an ultra-smooth consistency, straining through a fine mesh sieve is an easy additional step.
  • Shake well before using. If you're storing the cashew milk to enjoy for a few days, make sure you give it a good shake first because it may naturally separate, which doesn't look appetizing at first.
  • If you're storing the cashew milk to enjoy for a few days, make sure you give it a good shake first because it may naturally separate, which doesn't look appetizing at first.
  • Do a quick soak if you're short on time. Though I recommend doing the long soak, preferably overnight, for the creamiest nut milk, you can do a quick soak for quick cashew milk. Pour hot water over the cashews to kick start the soaking process, cover them, and let them sit for 30 minutes. 
  • Though I recommend doing the long soak, preferably overnight, for the creamiest nut milk, you can do a quick soak for quick cashew milk. Pour hot water over the cashews to kick start the soaking process, cover them, and let them sit for 30 minutes. 

Nutrition Information

Serving 8ounces Calories 192kcal (10%) Carbohydrates 13g (4%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Sodium 16mg (1%) Potassium 224mg (6%) Fiber 1g (4%) Sugar 5g (10%) Vitamin C 0.2mg (0%) Calcium 24mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 192

% Daily Value*

Serving 8ounces
Calories 192kcal 10%
Carbohydrates 13g 4%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Sodium 16mg 1%
Potassium 224mg 5%
Fiber 1g 4%
Sugar 5g 10%
Vitamin C 0.2mg 0%
Calcium 24mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.