How to Make Cashew Milk

Package-free cashew milk!

I’ve been stepping outside my “almond milkcomfort zone and try other plant milks.

So, enter the alternative.

Cashew milk is super easy to make and oh so creamy! In fact, it’s probably the closest thing to your regular cow’s milk. It’s one of the creamiest plant milks (this and macadamia milk) because of its high fat content. Plus, you can use the leftover pulp to make protein balls or even cashew nut cheese!

I much prefer the homemade versions to store-bought, as you can make them as creamy as you like. I’m a creamy milk fan, so I make my plant milks with less water, but, if you prefer a thinner consistency, simply add more water.

You can also add in natural sweeteners like dates, cinnamon, vanilla extract, maple syrup, stevia, cacao powder, strawberries, or a vanilla bean. Plus, you avoid the plastic packaging that often comes with store bought varieties.

Before we get started in learning how to make this super creamy cashew milk – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

Plant milks are one of the easiest package-free items to transition to, as all you need are the plant base, water, and a blender! It’s easy to make, tastes better, and you can buy the ingredients in bulk.

If you make this cashew milk, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!

Homemade Cashew Milk

The “pulp” that’s leftover after straining the milk can be stored in an airtight container in the fridge to use later on to make more cashew milk. However, each time you use the pulp the consistency becomes more watered down, so to keep it creamy, use less water each time.


  • 2 cups raw cashews, soaked for 5-8 hours (or overnight)
  • 4-6 cups filtered water
  • Pinch sea salt


  • 1-2 tbsp maple syrup
  • 1-2 tsp vanilla extract
  • 1-2 dates, pitted
  • Pinch of cinnamon
  • 1 tbsp cacao powder (for chocolate milk)
  • A handful of strawberries (for strawberry milk)
  • 1 vanilla bean (for vanilla milk)

Or any other extras you like.

To make:

  1. Soak the cashews in water with 2 tsp of sea salt for at least 5 hours, or overnight.
  2. Drain the cashews and rinse well; until the water runs clear.
  3. Add cashew, water and salt to a high-speed blender and blend until creamy; about 1 minute.
  4. Add in any sweeteners of choice, then blend again to combine.
  5. Strain the milk through a fine mesh strainer, cheesecloth, or nut milk bag in a glass jar for storage.
  6. Store the milk in an airtight glass jar in the fridge for up to 4 days. The leftover pulp will keep for up to 4 days, too, in the fridge.


I use old jars that I’ve collected from past products to use as storage containers for my plant milks and other DIYs. I simply wash out the jar, let it sit in warm water until the label is soft enough to peel off, then dry it out and pop it in one of my cupboards, ready to use.

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.

Have you made plant milk before? How did it go? Share in the comments below.

Lots of love,

🖤 Vanessa