Recipe: Cashew Milk

Nut milks are a fantastic alternative to cows milk. Cashew milk is mild and creamy so works as an effective replacement for cows milk. The flavour of the milk won’t compete with other ingredients, like your breakfast cereal, so you can enjoy it just about anywhere you would use traditional milk. This recipe is so quick and easy, you’ll never need the store-bought stuff again.

I love cashew milk because a) it’s the easiest and fastest to make and b) it’s gentler on my digestion than almond. Unlike other nut milks, you don’t need to strain the cashew milk. Because they’re a lot softer, they blend up to smooth cream rather than into grainy particles. This means you can make the milk in a matter of seconds (after soaking) and it will be ready to drink immediately.

Cashews are a powerhouse of nutrients. Cashews are an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc. Not only do cashews have a lower fat content than most other nuts, approximately 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil. As if you needed an excuse to eat them!


Cashew Milk

Yields about 5 cups of milk


1 cup raw cashews
4 cups water
1 to 2 tablespoons maple syrup or honey (optional)
2 teaspoons vanilla extract
pinch cinnamon (optional)


  1. Soak the cashews in water at least 4 hours, or overnight.
  2. Drain the cashews and rinse until the water runs clear.
  3. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  4. Blend in 2 cups more water*, your sweetener of choice, vanilla extract and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
  5. Store the milk in a covered container in the refrigerator. It should keep for at least 3 to 4 days. I bought my brilliant carafe, perfect for nut milks, from Shop Naturally.


  • The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between low fat and full cream milk in terms of creaminess. Use less water for even creamier results.
  • Make sure you give it a good stir before pouring, the cashew ‘cream’ can settle at the bottom otherwise; unlike store-bought nut milks, it isn’t full of emulsifiers.
  • Towards the end of your batch you may find it gets a lot thicker if you haven’t been stirring it enough. Just add a little more water until desired consistency is achieved.
  • You can also add other spices to the milk to make it more flavoursome. I love blending it with a dash of cinnamon and nutmeg and pouring it over my Paleo breakfast cereal.


I road tested some cashew milk today in my coffee for a little demonstration to prove how good a substitute it is. I popped about a cups worth in my milk frother with an added dash of cinnamon, and the results are good. Taste and consistency is delicious. And as a bonus it’s got a somewhat decent froth (this would never happen with coconut milk)!


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