How to Make Cashew Milk, Dairy Free, Quick and Delicious

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Cashew Milk is one of my favourite plant milk. It's delicious, rich, dairy-free, gluten-free and full of healthy benefits like calcium, magnesium and iron. Easy and quick to make, unlike almond milk you don't have to strain it

Cashew Milk

Yield: 4 cups
Prep time: 3 min
Total time: 5 min


  • 1 cup raw cashews soaked over night (drain and rinsed)
  • 4 cups of water
  • 1 tsp vanilla ( optional)
  • dash of cinnamon (optional)
  • 1 tsp maple syrup (optional)
  • pinch of salt


  1. Soak the cashews overnight in the glass container. The next day drain and rinse them.
  2. Place the cashews and the rest of the ingredients in a high-speed blender.
  3. Start low and increase to high for 1 to 2 minutes until smooth and creamy.
  4. Pour into a glass storage container.


  • If you don't have a high-speed blender you can use a regular blender. You might have to blend it longer and strain it through a nut milk bag.
  • Store the milk in the refrigerator for 3 to 4 days.
  • Cashews tend to be naturally sweetened but if you like it to be sweeter, add 1 tsp of maple syrup or more to your taste.
  • You can watch the video above for visual instructions.
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