Go Back
–+ servings
Cashew Nut Milk in a glass in front of full milk bottle.
Print Recipe

Homemade Cashew Milk

Homemade cashew milk is quick and easy to make with just two ingredients and no straining required, resulting in a creamy, versatile, and superior alternative to store-bought dairy-free milks. Its subtle flavour enhances coffee, tea, sauces, and baked goods, making it indispensable in any plant-based kitchen.
Prep Time5 minutes
Soaking Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: British
Servings: 16
Calories: 52kcal
Author: Georgina Hartley

Ingredients

  • 150 g raw cashews
  • 300 g freshly boiled water approx.
  • 750 g filtered water
Metric - US Customary

Instructions

  • Place the cashews in a heat-resistant bowl and pour the freshly boiled water over to cover by an inch or so. Allow them to soak for 10 minutes.
  • Strain the cashews and rinse them briefly under running water to remove any residue.
  • Transfer the rinsed cashews to a high-speed blender. Add 750g (3½ cups) filtered water.
  • Start blending on low speed to allow the water to catch the cashews, then quickly increase to high speed. Blend for 90 seconds until the mixture is smooth and creamy. The cashew is ready now to use immediately.
  • Pour the cashew milk into an airtight container or jug and store immediately in the refrigerator and consume within three days.

Notes

  • This is my favourite milk for my daily cups of English Breakfast tea.
  • A high-speed blender is essential for this recipe.
  • You can use unfiltered water but the cashew milk flavour may taste slightly different and it won’t last as long.
  • The cashew milk will tend to thicken and settle near the bottom as it’s stored so shake the milk every time before you serve it.
  • If it thickens too much after a couple of days you can add a splash more filtered water to loosen and shake to combine.
  • Cashew milk will last for up to three days chilled in an airtight container.
    I don’t recommend freezing cashew milk.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 generous pour of milk into tea / coffee (not a latte type drink).

Nutrition

Calories: 52kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 1g | Vitamin C: 0.05mg | Calcium: 5mg | Iron: 1mg