How to Make Cashew Milk (No Straining!)

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Introducing THE easiest homemade dairy-free milk: cashew milk! It’s creamy and dreamy with no straining required. Simply soak, blend, and GO! 

It’s perfect for baking (lemon bars, anyone?), savory dishes, or as a thicker milk in your morning cup of joe. Just 2 ingredients, a blender, and a short soaking time until you’re ready to use your new favorite milk! Let us show you how it’s done!

Cashews, sea salt, maple syrup, vanilla, and water

How to Make Cashew Milk

We start with soaking cashews to soften them and achieve a more neutral flavor. Then the soaked cashews go into a high-speed blender with fresh water and a pinch of sea salt.

If you’ll be using it in sweet recipes, maple syrup and vanilla are delicious but optional additions!

Pouring water over cashews in a blender

Blend it all up and you’ve got (cashew) milk! And that’s it! There’s no need to strain it because cashews are so soft.

Frothy cashew milk in a blender

We hope you enjoy this cashew milk recipe, friends! It’s:

Super creamy
& SO delicious!

It’s perfect in savory or sweet recipes, including baking, sauces, and soups, or for adding to coffee. And you’re definitely going to want it around for tomorrow’s new DREAMY dessert!

More Homemade Dairy-Free Milks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Pouring cashew milk from a blender into a pitcher for our tutorial on how to make cashew milk

Prep Time 1 hour 5 minutes

Total Time 1 hour 5 minutes

Servings 14 (~1/2-cup servings)

Course Helpful How-to

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 4-5 Days

Prevent your screen from going dark

  • 1 ½ cups raw cashews (soaked for 1-2 hours in hot water or overnight in cold water)
  • 6-7 cups water (less for a thicker milk / more for a thinner milk)
  • 1 pinch sea salt
  • 1-2 tsp maple syrup (optional)
  • 1 tsp vanilla extract (optional)
  • Add your soaked and drained cashews, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep the blender running for at least 1 minute to break down the cashews as much as possible.
  • Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.

  • Freeze in an ice cube tray to easily add small quantities to your favorite recipes.

*Prep time includes soaking cashews in hot water.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 (half-cup) serving Calories: 77 Carbohydrates: 4.2 g Protein: 2.5 g Fat: 6.1 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 92 mg Fiber: 0.5 g Sugar: 0.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.9 mg


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