Skip the store-bought cartons and make rich, creamy cashew milk at home in just 60 seconds. This game-changing recipe requires zero soaking, no straining, and delivers silky-smooth results every single time.

Creamy white cashew milk in a small glass milk bottle with blue pierced lid and straw, alongside a larger glass bottle decorated with blue, turquoise and white bubbles, both sitting on a blue tablecloth with cashews in a bowl and scattered around the bottles

After discovering how ridiculously easy it was to make oat milk at home, I thought nothing could beat that simplicity. Boy, was I wrong! This instant cashew milk recipe has completely changed how I go about making plant-based milk and honestly beats every other dairy-free milk I’ve tried.

Why You’ll Absolutely Love This Cashew Milk Recipe

What makes this recipe absolutely brilliant is its sheer simplicity. Just toss cashews and water into a high speed blender for one minute — no overnight soaking, no messy straining, and zero waste. The result? Silky, rich cashew milk that rivals any expensive (and wasteful) store-bought version. 

Customizable Consistency: From Light Milk to Heavy Cream

Here’s where this recipe gets truly exceptional – you don’t even need to measure precisely! The ratio of cashews to water will determine your final product’s thickness and creaminess, giving you incredible flexibility.

For Regular Milk: I find that ½ cup of cashews per liter (about 3½ cups water) creates perfectly decent milk with nice creaminess that tastes great, doesn’t cost a fortune, and won’t add crazy calories to your morning cereal. If that ratio seems too light for you, simply add more cashews — a full cup per liter will yield a consistency closer to that of whole milk.

For Coffee Cream: Use 1 cup cashews to 2-2½ cups water for a rich coffee cream that won’t curdle in hot beverages.

For Heavy Cream: A ratio of 1 cup cashews to 1½ cups water creates something beautifully similar to heavy cream. Adding more water gives you a thinner, more pourable cream, while using less water creates a thick, spoonable cream perfect for dolloping.

Batch-Making Strategy: Want to make larger quantities? Make a thick cashew cream concentrate using minimal water, then dilute portions to your desired consistency as needed. This not only saves space but also gives you maximum flexibility.

cashews and water combined in the container of a high speed blender, viewed from above

Why This Recipe Works So Beautifully

The magic happens because cashews are naturally soft and creamy nuts that break down completely in a high-speed blender. Unlike almonds or other harder nuts, cashews create an incredibly smooth texture without requiring pre-soaking or post-blending straining. The natural oils and proteins in cashews emulsify perfectly with water, creating that luxurious mouthfeel we all crave in plant-based milk.


Key Ingredients You’ll Need

Raw Cashews (½ cup): The star of the show! Use raw, unsalted cashews for the cleanest flavor. Avoid roasted or salted varieties as they’ll affect the milk’s consistency, taste and color.

Cold Water (3½ cups): Cold water helps create a smoother blend and prevents the milk from warming up during blending.

Salt (pinch): This tiny addition enhances the natural nutty flavor and helps preserve the milk longer.

Optional Add-ins:

  • Pure maple syrup or coconut sugar for sweetness
  • Pure vanilla extract for flavor
  • Medjool dates for natural sweetening

Recipe Overview

  • Prep Time: 1 minute
  • Total Time: 1 minute
  • Yield: 4 cups (1 liter)
  • Difficulty: Easy
  • Equipment: High speed blender
  • Storage: 5 days refrigerated
Creamy, bubbly white cashew milk  in the container of a high speed blender right after finishing blending

How to Make Instant Cashew Milk

Step 1: Gather Your Ingredients

Add ½ cup raw cashews, 3½ cups cold water, and a pinch of salt to your high-speed blender container.

Step 2: Blend Until Smooth

Blend on high speed for exactly 1 minute. And voilà, that’s it! You’re done!

Fresh cashew milk being poured into a glass drinking bottle

Step 3: Store and Chill

Transfer the finished milk to a clean glass container or bottle.

Allow your milk to chill completely before using it; it will become tastier and creamier. Also, even though cashew milk doesn’t tend to separate much — bonus points for that! — be sure to give it a good shake before using.

Refrigerate for up to 5 days.


Serving Recommendations

This versatile cashew milk works beautifully in:

Breakfast Applications: Pour over cereal, granola, or oatmeal. Blend into smoothies for extra creaminess.

Coffee & Tea: Creates gorgeous latte art and adds richness without overpowering delicate flavors.

Baking Projects: Substitute 1:1 for dairy milk in muffins, pancakes, and quick breads.

Savory Cooking: Use in creamy soups, pasta sauces, or anywhere you’d use regular milk.


Expert Tips for Perfect Results

Invest in Quality Equipment: A high-speed blender like Vitamix or Blendtec makes all the difference. If using a regular blender, soak cashews overnight first.

Temperature Matters: It’s better to use cold water to prevent the milk from warming during blending, which can affect texture.

Chill Before Using: Let the milk completely cool in the refrigerator before first use – it becomes noticeably creamier and more flavorful.


Recipe Variations and Adaptations

Vanilla Cashew Milk: Add 1 teaspoon pure vanilla extract before blending.

Sweetened Version: Include 2-3 pitted Medjool dates or 1-2 tablespoons maple syrup.

Chocolate Cashew Milk: Add 2 tablespoons cocoa powder and sweetener of choice.

Barista Style: Use 1 cup cashews per liter for extra-rich milk perfect for coffee drinks.

Creamy white cashew milk in a small glass milk bottle with blue pierced lid and straw, alongside a larger glass bottle decorated with blue, turquoise and white bubbles, both sitting on a blue tablecloth with cashews in a bowl and scattered around the bottles

Nutritional Benefits

Cashew milk provides impressive nutritional value while being naturally:

Heart-Healthy Fats: Rich in monounsaturated fats that support cardiovascular health.

Plant-Based Protein: Contains approximately 3 grams protein per cup, contributing to daily protein needs.

Essential Minerals: Good source of copper (important for iron absorption), magnesium (supports bone health), and zinc (essential for immune function).

Naturally Lactose-Free: Perfect for those with dairy sensitivities or following plant-based diets.

No Additives: Unlike store-bought versions, homemade cashew milk contains no preservatives, stabilizers, or artificial ingredients.


Troubleshooting

Gritty texture
Ensure you’re using a high-speed blender and blend for the full minute. Lower-powered blenders may require pre-soaking cashews.

Tastes bland
Add a bigger pinch of salt or try adding vanilla extract. Cold milk also tastes more flavorful than room temperature.

Milk tends to separate
Simply give your milk a good shake before each use.

Too thin/watery
Increase cashew ratio to 1 cup per liter of water for richer consistency.

Spoils quickly
Ensure your blender and storage container are completely clean. Use filtered water if possible.


Frequently Asked Questions

Q: Can I make cashew milk without a high-speed blender?
A: Yes, but you’ll need to soak cashews overnight first. Blend longer (2-3 minutes) and strain as necessary, for smoothest results.

Q: How long does homemade cashew milk last?
A: Properly stored in the refrigerator, homemade cashew milk stays fresh for up to 5 days. Always smell and taste before using.

Q: Can I freeze cashew milk?
A: Freezing isn’t recommended as it changes the texture significantly. Make smaller batches more frequently instead.

Q: Is cashew milk suitable for babies?
Consult your pediatrician before introducing any plant-based milk to babies under 12 months. Cashews are tree nuts and potential allergens.

Q: Can I use salted or roasted cashews?
A: Raw, unsalted cashews work best. Salted or roasted varieties will affect the final flavor and color of your milk.

Q: Why doesn’t cashew milk need straining?
A: Cashews are naturally soft and break down completely in high-speed blenders, unlike harder nuts that leave pulp behind.


The Bottom Line

Making homemade cashew milk is honestly one of the easiest kitchen wins you can have. In just one minute, you get creamy, delicious, cost-effective milk that’s free from preservatives and additives. Once you try this no-soak, no-strain method, you’ll never go back to store-bought versions.

The beauty of this recipe lies in its flexibility – adjust the cashew-to-water ratio to suit your taste preferences, and don’t be afraid to experiment with natural flavorings. Your morning coffee, cereals, and baking projects will thank you!

Rich, creamy and super tasty to boot, this Instant Homemade Cashew Milk only requires 2 ingredients and 1 minute of your time to make. Plus, unlike many other dairy-free milk alternatives, this one requires no soaking and no straining either; it's a no fuss, no mess, zero waste recipe!
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4.84 from 6 votes

Easy Homemade Cashew Milk

Prep Time: 1 minute
Total Time: 1 minute
Rich, creamy and super tasty to boot, this Instant Homemade Cashew Milk only requires 2 ingredients and 1 minute of your time to make. Plus, unlike many other dairy-free milk alternatives, this one requires no soaking and no straining either; it's a no fuss, no mess, zero waste recipe!
Servings: 4 cups

Ingredients

Instructions

  • Combine ingredients: Add cashews, cold water, and salt to a high-speed blender container.
  • Blend: Process on high speed for 1 full minute until completely smooth and creamy.
  • Store: Transfer to a clean glass container and chill completely before use. Refrigerate for up to 5 days.
  • Serve: Shake well before each use.

Notes

  • For thicker milk, use up to 1 cup cashews per liter of water
  • Regular blenders may require overnight soaking of cashews first
  • Add sweeteners or vanilla during blending step if desired
  • For bigger batches, make concentrate by using less water initially, then dilute as needed

Nutrition

Serving: 1cup, Calories: 89kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 6mg, Potassium: 106mg, Fiber: 1g, Sugar: 1g, Vitamin C: 0.1mg, Calcium: 9mg, Iron: 1mg
Course: Beverages
Cuisine: American

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This recipe was originally posted in November of 2019 but has since been updated for clarity and providing valuable additional information. The recipe itself has remained unchanged.