How to Make Cashew Milk: Creamy, Dairy-Free Perfection

A few years back, I was that person grimacing at the $6 price tag on a carton of nut milk, only to pour it into my coffee and taste… disappointment. Watery, chemical-y, and nothing like the creamy dream I’d imagined. Then I tried making cashew milk at home, and it was like flipping a switch. Five minutes, a handful of cashews, and I had a rich, velvety milk that’s now my go-to for everything from lattes to soup. If you’re ready to ditch overpriced store brands and whip up your dairy-free magic, this guide’s for you. I’m sharing my battle-tested recipe, plus every trick I’ve learned from years of messing around in my kitchen.

Why Cashew Milk Is My Ride-or-Die

Store-bought nut milk is often a scam—loaded with gums, sugars, or stabilizers that leave a weird aftertaste. Making your cashew milk is like giving those brands the boot. Here’s why it’s my obsession:

You’re the boss: Cashews, water, and whatever flavors spark joy.
Saves serious cash: A $7 bag of cashews keeps me stocked for weeks, cutting my monthly milk budget by $30.
Tastes like heaven: Fresh, nutty, and endlessly tweakable for sweet or savory dishes.

Folks are catching on—Google searches for “homemade nut milk” spiked 50% in 2024, with everyone from young parents to retirees jumping in. Whether vegan, lactose-intolerant, or just done with mediocre cartons, this recipe’s your shortcut to creamy, dairy-free bliss.

What You’ll Need to Get Started

There is no need for a chef’s hat or a tricked-out kitchen. Here’s the lineup:

How to Make Cashew Milk: The No-Fail Way

Step 1: Soak Those Cashews

Soaking turns cashews into blendable gold. Toss 1 cup of raw cashews in a bowl, cover with cold water, and let them chill for 2–4 hours. Got no time? Pour hot (not boiling) water over them and soak for 15 minutes. Drain and rinse it like your milk; it depends on it.

Lesson Learned: I once forgot a batch for 10 hours. The result? Slimy cashews and a sad blender. Don’t go past 8 hours.

Step 2: Blend Like You Mean It

Dump the soaked cashews, 3–4 cups of filtered water, and a pinch of sea salt into your blender. Crank it to high and blend for 60–90 seconds until it’s smooth and frothy. Feeling extra? Add some flair:

Sweet tooth: 1 pitted date or a drizzle of honey
Warm and cozy: ½ tsp vanilla extract or a pinch of cinnamon
Chocoholic: A teaspoon of cocoa powder (my Saturday morning jam)

Kitchen Confession: My buddy Sam, a coffee snob, tried this milk in his fancy espresso setup. He texted me at 7 a.m.: “This is better than my $12 oat milk.” I’m still gloating.

Step 3: Strain (If You’re Going Pro)

Cashew milk’s pretty smooth straight from the blender so you can skip this for everyday sips. But for that café-level polish, pour it through a nut milk bag or cheesecloth into a jar. Squeeze gently—don’t let a drop go to waste.

Hack Alert: That leftover cashew pulp? Freeze it in ice cube trays. Toss into smoothies or mix into pancake batter for a nutty, fiber-packed twist.

Step 4: Store and Savor

Pour your milk into a glass jar or bottle and stash it in the fridge. It’s good for 4–5 days. Please shake it before using it, as it settles naturally.

Health Scoop: I picked the brain of my nutritionist pal, Dr. Sarah Lin, for my newsletter. She says cashew milk’s magnesium and vitamin E are clutch for your heart and skin. Who knew milk could multitask?

Screw-Ups to Skip

I’ve flubbed this recipe more times than I’d like to admit. Here’s what’ll tank your milk:

Roasted cashews: They taste like burnt toast. Stick to Raw.
No rinse: Unrinsed cashews can make your milk bitter. Rinse, rinse, rinse.
Blending forever: In the past 90 seconds, it gets weirdly frothy. Keep it snappy.

5 Ways to Make Cashew Milk Your Kitchen MVP

This milk’s not just for drinking—it’s a culinary chameleon. Here’s how I use it:

Why This Matters

Making cashew milk feels like a quiet rebellion against Big Dairy and their overpriced, additive-heavy cartons. It’s not just about saving money—it’s about sipping something you crafted and knowing every ingredient. I started this to stretch my budget, but now it’s a ritual that makes my kitchen feel like home. It’s a total flex for your coffee, smoothies, or soups.

The Short Version

Cashew milk is cheap, quick, and outshines store-bought.
Soak, blend, maybe strain, store. Five minutes, done.
Skip roasted nuts, unrinsed cashews, or marathon blending.
Use it everywhere—lattes, desserts, you name it.

One Last Thought

There’s something downright satisfying about making your milk. It’s simple, sure, but it’s also empowering—like you’re outsmarting the system while treating yourself to something pure. I’m betting you’ll try this once and never look at a carton the same way again.

About Me: I’m Emma Kline, a certified nutrition coach and plant-based foodie with 8 years of recipe-tweaking under my belt. My blog and newsletter have helped 7,000+ folks ditch dairy without missing it. I’m hiking with my rescue pup, Luna when I’m not cooking.