Cashew Milk Recipe

Cashew milk is one of the staples at our house. It’s tasty, affordable, and easy to make, so whether you’re going dairy-free or just looking to save money on non-dairy milk (and the waste from all of those aseptic packages), this recipe might just be the ticket for you.

We eat a predominantly vegan diet, so we don’t ever buy cow milk. We did go through a period where we were buying soy or rice milk all the time for cereal or granola (or just to drink), but between the cost of it for a family, and all of the packaging that comes with it, we decided some time ago to stop buying it anymore. And it’s worked out well, since making our own non-dairy milk at home is much less complicated than it might seem.

Cashew Milk Recipe

This recipe is so simple, you’ll kick yourself for not having thought of it yourself (we didn’t think of it either, but my wife’s been making it for us for years now, so I thought it was only fair to share it with you).

  1. Soak one cup of raw cashews overnight in just enough water to cover them.
  2. In the morning, strain and rinse the cashews.
  3. In blender (or even better, a Vitamix), combine the cashews with 4 cups of water and blend thoroughly.
  4. If desired, add one Tablespoon of agave nectar and a pinch of sea salt while blending.
  5. If using a blender, you may find that straining the cashew milk results in a smoother product.
  6. Refrigerate and use the cashew milk as desired.

This recipe is for a texture akin to milk (soymilk or rice milk), but if you want something thicker, such as cream, use only 2 parts water to 1 part cashews. If, after blending and straining, you have a strainer full of cashew goo, you can add that back to the blender with some water to process again (using more water will also produce a lighter texture of milk). And the cashew goo that ultimately ends up in the strainer is perfect for cashew cheese.

We often use this for ‘oat-nola’, as my 2 YO son calls it: Rolled oats, with chopped fruit, agave or honey, nuts or seeds as desired, and covered with cashew milk. We don’t buy granola too often, so this makes an excellent (and cheap) breakfast cereal substitute.

I enjoy cashew milk as cream in my coffee, and if you do iced coffee, then cashew milk will make it seem like a fancy iced latte. This recipe can also be made with almonds or sunflower seeds.

[Note: Raw cashews are not considered truly raw by purists, as there is heat involved in the processing of most cashews. For most of us, it’s not an issue. Just don’t buy roasted cashews to use for this recipe, and I think you’ll be all right. Generally, cashew pieces are cheaper than buying whole cashews, so shop around for the best deal (we buy ours in bulk at our local co-op).]

Derek Markham

Things I dig include: simple living, natural fatherhood, attachment parenting, natural building, unassisted childbirth (homebirth), bicycles, permaculture, organic and biodynamic gardening, vegan peanut butter cookies with chocolate chips, bouldering, and the blues. Find me elsewhere at @NaturalPapa, @DerekMarkham, Google+, or RebelMouse.

2 thoughts on “Cashew Milk Recipe

  • Ellen Cullom

    Hi Derek – my sister and I have both started making cashew milk at home. She has a 1YO son and that’s the only milk he drinks. Unfortunately, she’s beginning to experience nut milk production burnout! I came across your post and am wondering if you have any ideas or suggestions on how to keep up with the daily need without feeling like you’re constantly soaking nuts, squeezing cashew goo, and washing out your VitaMix. Do you and your wife make cashew milk every day? Do you ever freeze it? Do you have a relaxing mantra she could use?

    She needs some help because now her second son is on his way!


    • Derek Markham

      Ellen –

      My wife is generally the nut milk maker, and she usually makes larger quantities (about 3/4 of a gallon at a time). Most of the time, there is a bowl of almonds or cashews soaking in the fridge, so when we run out, it’s simple to make more. We’ve never tried to freeze it, but I think it’s worth a try, especially if done in small sizes that can be thawed overnight for the next day’s use.

      Also, if you aren’t already, the mush can be made into a cheese-like food, or dehydrated to use as a granola additive. And sunflower seeds can be made into a milk or porridge in the same way, for a little variety (and they’re much cheaper, too).

      Hmm. A mantra. How about “Tis better by far (and much less stinky) to milk a nut than an udder.”?

      Let me know if the freezing idea works out for you.



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