Cashew Milk

Creamy, simple, homemade dairy-free milk

There is something deeply satisfying about making your own staples.

A row of glass bottles in the fridge. Something wholesome you made with your own hands. No long ingredient list. No hidden additives. Just real food, blended simply.

Cashew milk has become one of those quiet heroes in my kitchen. It’s creamy without being heavy, neutral enough to pour over granola yet rich enough to swirl into coffee. And unlike many homemade nut milks, there is no straining required.

Cashews are softer than most nuts. When soaked and blended at high speed, they completely break down, leaving you with silky milk and zero pulp waste. It feels efficient. Thoughtful. Easy.

Yes, soaking takes time — but it’s passive time. A bowl on the bench or in the fridge while life happens around it.

And then five minutes later, you have milk.

Why You’ll Love This Homemade Cashew Milk

• Ultra creamy texture

• No straining required

• Only a handful of ingredients

• Naturally dairy free and plant based

• Perfect for coffee, smoothies, baking or cereal

• Customisable sweetness

It’s the kind of recipe that makes you wonder why you ever bought the carton.

I’ve made this in a pinch without soaking. It works — but it’s never quite as smooth. Soaking softens the nuts and helps remove some of the natural bitterness and impurities. The result is a silkier, cleaner tasting milk.

When it settles (and it will), just shake. That’s the beauty of real food — it behaves naturally.

Simple ingredients. Simple process. Everyday nourishment.

Recipe: Cashew Milk

Prep Time: 5 minutes
Soaking Time: 4 hours (or overnight)

Ingredients

• 1 ½ cups raw unsalted cashews (organic if possible)

• 5 cups filtered water

• 2 tbsp maple syrup (optional)

• 1 tsp vanilla extract (optional)

Cashew Prep

1. Place cashews in a bowl or large jar.

2. Cover with water so it sits about 3 cm (1 inch) above the nuts.

3. Soak for at least 4 hours or overnight.

4. Rinse thoroughly under fresh water.

Method

1. Add soaked and rinsed cashews to a high-speed blender.

2. Add maple syrup and vanilla, if using.

3. Pour in 5 cups filtered water.

4. Blend on high speed until completely smooth and creamy.

5. Pour into bottles or jars. No straining required.

6. Chill in the refrigerator for at least 4 hours before using.

If separation occurs, simply shake before pouring.

Tips & Variations

• For unsweetened milk, omit maple syrup and vanilla

• Add a pinch of sea salt to enhance flavour

• Use less water (4 cups) for creamier milk

• Add cinnamon for warmth

• Blend with soaked dates instead of maple syrup for natural sweetness

• Use as a base for smoothies or chia pudding

Serving & Storage

• Store in an airtight bottle or jar in the fridge

• Keeps well for 4–5 days

• Shake before each use

• Do not freeze (texture changes)

FAQ

Q. Do I have to soak the cashews?

Highly recommended for smoothness and flavour, though technically optional in urgent situations.

Q. Why doesn’t this need straining?

Cashews are soft and fully break down when blended at high speed.

Q. Can I heat cashew milk?

Yes. It works well in coffee and warm drinks.

Q. Is cashew milk healthier than store-bought?

Homemade versions contain no stabilisers, gums or preservatives — just whole ingredients.

Making your own milk isn’t complicated. It’s a small shift that feels grounding.

A bowl of soaked cashews. The hum of a blender. Glass bottles lined up neatly in the fridge.

It’s not revolutionary. It’s just intentional.

And sometimes, that’s more than enough.

Cashew Milk

Prep Time 5 minutes mins

cashew soaking 4 hours hrs

Ingredients

• 1 ½ Cups Raw unsalted cashews I used organic
• 5 Cups Water I used filtered
• 2 Tbsp Maple Syrup optional
• 1 Tsp Vanilla Extract optional

Instructions

Cashew Prep

• Place the cashews into a bowl or large jar and cover with water until 3 cm (1 inch) over the nuts.
• Leave to Soak for at least 4 hrs or over night
• Rinse the nuts under fresh water. They are now ready for the recipe.

Cashew Nut Milk

• Place rinsed cashew nuts into a high speed blender
• Add the maple syrup and vanilla if using
• Pour in the water for the cashew nut milk (5 cups)
• Blend on high speed until all the nuts have been pulverised
• Pour into bottles (no need to strain) and chill in the refrigerator for at least 4 hrs before using.

Notes

• If the milk splits as it settles just shake it up.
• Cashews are a softer Nut and when blended at a high speed they completely break down. Meaning - No straining required.
• I have made this recipe at a pinch without soaking the nuts but you don't get as smooth a milk. Soaking also draws out impurities from the nut.

 

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