This post may contain affiliate links. Please read our disclosure policy.
Learn how to make cashew milk at home with just a few simple ingredients. It’s creamy, naturally sweetened with dates, and silky-smooth. Use it for breakfast with cereal or oatmeal, stir it into coffee, make hot chocolate, or use it in baked goods!
Sometimes, a recipe doesn’t need to be complicated to deserve a place on the blog. This homemade cashew milk is a perfect example.
It’s made with just a few simple ingredients: raw cashews, dates, water, and a pinch of salt. But the result is incredibly creamy, naturally sweet, and tastes much better than those watery store-bought versions I’ve tried. I’ve been making it for years, and I finally gave it its own place here.
Vân loves it with cocoa powder to make hot chocolate (don’t expect her to share!), while I personally love adding it to my coffee to make a latte. We’ve also made some chai lattes with it recently that were probably the best we’ve ever had! Here’s why it’s worth trying:
- Super creamy. Since cashews are naturally rich in fat, they blend into one of the creamiest nut milks without having to rely on added oil or thickeners.
- Lightly sweetened. I like to blend a couple of dates with the cashews for a subtle sweetness and a delicate caramel-like flavor. Nothing is set in stone, though, so you can use maple syrup, agave syrup, or even coconut sugar.
- So easy to make! Once the cashews are soaked, everything goes into a blender, and the milk comes together in just a few minutes. Strain it through a nut milk bag and enjoy!
Looking for more nut milks? Check out my almond milk, hazelnut milk, or peanut milk recipes.
📋 Ingredient Notes
- Cashews – The base of the milk! Use raw, unsalted cashews rather than roasted cashews for a milder flavor.
- Dates – A few dates naturally sweeten the milk and add a subtle caramel flavor. Feel free to adjust the amount depending on how sweet you like your milk.
- Water – The amount of water determines how thick and creamy your cashew milk will be. I generally use a 1:4 ratio of cashews to water, but feel free to use more water if you want a thinner milk.
- Salt – Just a pinch to help round out the flavor.
- Vanilla – Optional, but half a teaspoon adds a lovely floral flavor.
📔 Tips
- Adjust the consistency. You don’t have to follow the exact ratio I’m using. For a thinner milk, add an extra cup of water. For a richer, thicker milk, use one cup less water.
- Don’t skip soaking the cashews. Soaking them overnight softens them, making it much easier to blend them into a smooth milk.
🥣 How to Make Cashew Milk
One thing to know before you start: my version is not a no-strain recipe. I’ve tried skipping the straining step to make things even easier, but we found that the milk was still a bit grainy for our taste. So, I prefer to strain it through a nut milk bag for a silky-smooth texture. It’s one extra step, but if you want really smooth cashew milk, I think it’s worth it!
- Soak the cashews. Add the cashews to a bowl and cover with water. Allow the cashews to soak overnight.
- Transfer to a blender. Drain the soaked cashews and add them to a blender along with the water, dates, salt, and vanilla extract.
- Blend for about 30 seconds or until smooth.
- Strain it. Arrange a nut milk bag over a bowl or pot. Pour the milk into the nut milk bag and close it.
- Then, use your hands to squeeze out as much milk as possible. Transfer to a glass bottle and enjoy!
🍫 Where to Use It
Use it for breakfast to make oatmeal, crêpes, waffles, pancakes, or serve it directly with your favorite cereal! It also works great in baked goods such as chocolate chip muffins, brownies, or marble cake.
You can also use it in drinks. Here are a few suggestions:
Chai-spiced latte: Simmer 2 cardamom pods, 1 cinnamon stick, 1 clove, 1/2-inch piece of fresh ginger, and 2 tsp loose black tea in 3/4 cup of water for 3-4 minutes. Add 1 cup of cashew milk and cook for 2 more minutes. Strain everything and transfer to cups. Sweeten to your liking and enjoy!
Chocolate: Heat 1 cup of cashew milk with 2 tbsp cocoa powder and 2 tbsp sugar. Turn off the heat before it reaches a boil. Immediately add 2.5 ounces (70 g) of finely chopped dark chocolate. Whisk until the chocolate is melted and fully incorporated.
Latte: Pour 1/3 cup of warm cashew milk into 2 shots of espresso and stir to combine.
❄️ Storage
You can keep this cashew milk in the fridge for up to 5 days. Just be aware that the milk will separate. This is completely normal, as this recipe doesn’t contain any stabilizers. Just give the milk a good shake before using.
💬 FAQs
Yes, you can make this cashew milk unsweetened. I’m personally not a fan of the unsweetened version, as I find it a bit bland, and I really believe cashew milk benefits from having a hint of sweetness, but that’s up to you.
You can use roasted cashews, but they will give the milk a more pronounced flavor and a darker color.
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Homemade Cashew Milk
Equipment
Ingredients
- 1 cup (130 g) raw cashews
- 4 cups (960 ml) water
- 2 small pitted dates (or 1 medjool date)
- 1/2 tsp (2 ml) vanilla extract
- 1/4 tsp salt
Instructions
- Soak the cashews. Add the cashews to a bowl and cover with water. Allow the cashews to soak overnight.
- Blend. Drain the soaked cashews and rinse them a few times under cold water. Transfer them to a blender and add the water, dates, vanilla extract, and salt. Blend on high speed for about 30 seconds or until smooth.
- Strain it. Arrange a nut milk bag over a bowl or pot. Pour the milk into the nut milk bag and close it. Then, squeeze the nut milk bag to get out as much milk as possible. Transfer to a glass bottle and enjoy!
- You can keep this cashew milk in the fridge for up to 5 days. Just be aware that the milk will separate. Just give the milk a good shake before using.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment