Homemade Cashew Milk Recipe—Vegan & Gluten-Free

This delicious homemade cashew milk recipe just takes a handful of ingredients—raw cashews, filtered water, no fuss.

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Creamy, smooth, and naturally sweet, homemade cashew milk is one of the easiest and most delicious plant milks you can make. Unlike almond milk, it doesn’t require straining, which means you keep all the rich nutrients and silky texture in your glass.

With just a handful of raw cashews, filtered water, and optional ingredients like vanilla, cinnamon, and dates, you can whip up a nutrient-dense, dairy-free milk in minutes that’s perfect for drinking, smoothies, baking, and pouring over granola and porridge.

The good news is cashews are more than just creamy—they’re a powerhouse of plant-based vitamins, minerals, antioxidants, protein, fiber, and polyphenols.

They’re rich in heart-healthy monounsaturated fats, magnesium for strong bones and muscles, and copper for collagen formation and mitochondrial uptake. And because they contain tryptophan, they also boost relaxation and restful sleep.

Made with no gums, fillers, thickeners, artificial sweeteners, or packaging waste—just a handful of pure, all natural ingredients.

Homemade Cashew Milk Recipe

Why You’ll Love This Recipe

• No Straining Needed – Unlike almond milk, cashew milk blends into a perfectly smooth, creamy texture without the need for a nut milk bag.
• Wholesome & Pure – Just cashews, water, and optional natural flavorings—no gums, thickeners, or preservatives.
• Nutrient-Rich – Cashews provide magnesium, copper, and heart-healthy fats to support energy, bone health, and skin vitality.
• Quick & Easy – Ready in under 10 minutes, making it one of the fastest plant-based milks to prepare.
• Versatile – Use it in coffee, smoothies, porridge, baking, or enjoy it chilled straight from the glass.
• Eco-Friendly – Homemade milk reduces packaging waste and lets you skip store-bought cartons.

Here’s what you’ll need (recipe card below):

Equipment

• Blender.
• Mixing bowl.
• Milk jug  (with lid, sterilized)
• Measuring spoons
• Measuring cups.
• Cutting board. (optional for dates)

Cashew Milk Benefits

• Heart-Healthy Fats – Cashews are rich in monounsaturated fats, which support cardiovascular health by improving cholesterol and reducing inflammation.
• Bone & Muscle Support – A natural source of magnesium, cashew milk helps regulate muscle function and contributes to strong bones.
• Skin & Collagen Boost – Cashews contain copper, an essential mineral for collagen production, which supports skin elasticity and joint health.
• Energy & Brain Function – The mix of healthy fats, vitamins, and minerals in cashews helps sustain steady energy levels and supports cognition.
• Digestive-Friendly – Homemade cashew milk is free from additives, gums, and stabilizers often found in store-bought brands, making it easier on digestion.
• Dairy-Free & Allergy-Friendly – Naturally vegan, gluten-free, and lactose-free—a delicious dairy alternative.

According to one report, “Major studies have shown that people who eat nuts appear to suffer fewer deaths from cancer, heart disease, and respiratory disease, and our life span may be increased by an extra two years by eating nuts regularly—one handful (or about a quarter of a cup) five or more days a week.”

Ingredients (makes about 4 cups)

• 1 cup cashews (organic, raw, soaked)
• 4 cups filtered water 
• 2-3 dates (optional for natural sweetness)
• 1 tsp vanilla extract (optional, for flavor)
• 1/2 tsp cinnamon (optional, for flavor)
• 1/4 tsp pink salt
• 2 dates (optional, chopped)

I usually double or triple the recipe.

Frequently Asked Questions

Do I need to strain cashew milk?
No! Unlike almond milk, cashew milk blends smooth and creamy without straining.

Can I use roasted cashews?
Raw organic cashews work best for a neutral, creamy flavor. Roasted cashews will change the taste and color.

How long does cashew milk last?
Stored in the fridge in an airtight container it stays fresh for up to a week.

Can I make it without soaking cashews?
Yes, but soaking improves creaminess and makes cashews easier to digest.

Can I freeze cashew milk?
Yes, cashew milk can be frozen for months. Freeze it in ice cube trays for convenient single-serve portions, or in a freezer-safe jar. Thaw in the fridge overnight and give it a strong shake or re-blend before using, as separation is normal after freezing.

Instructions

1. Soak Cashews – Place raw organic cashews in a bowl, cover with water, and soak for four to six hours or overnight. Drain and rinse before blending.
2. Blend – Add soaked cashews and four cups of fresh filtered water to a high-speed blender. Blend on high for one to two minutes until smooth and creamy.
3. Flavor (Optional) – Add optional maple syrup, vanilla, cinnamon, nutmeg, or dates, then blend again for a few seconds. For extra prebiotics add a little green banana.
4. Store – Transfer to an airtight jar or bottle and refrigerate. Shake well before each use. Enjoy within a week.

Trouble Shooting Tips

Too Thin? If your cashew milk feels watery, reduce the amount of water during blending. For extra richness, add an additional ¼ cup of cashews.

Too Thick? Add more filtered water, blending in ½ cup at a time until you reach your preferred consistency.

Separation in the Fridge? It’s completely normal for cashew milk to separate after sitting. Just shake the jar before pouring, or re-blend for an ultra-smooth texture.

Not Sweet Enough? Add an extra date, a teaspoon of maple syrup, or a dash of stevia. If you prefer a sugar-free version, try blending in a small piece of banana for natural sweetness and prebiotics.

Grainy Texture? This usually happens if the cashews weren’t soaked long enough or the blender wasn’t on high power. Next time, soak cashews overnight or use a high-speed blender. For a quick fix, re-blend the milk for another 30–60 seconds.

Bland Flavor? Cashew milk has a naturally mild taste. If you’d like more character, add vanilla extract, a pinch of pink salt, or a dusting of cinnamon or nutmeg.

Milk Spoiling Quickly? Make sure your jar is sterilized before storing, and always use fresh, raw cashews. Also, keep it chilled at all times—cashew milk is more perishable than store-bought.

More to Explore  

Homemade Soy Milk

Vegan Oat Milk Recipe

Homemade Almond Milk

Homemade Vegan Yogurt

Vegan Amla Yogurt Recipe

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