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Creamy Cashew Milk

Plant Based Milk Recipes
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Oh “happy day”! I get to celebrate all things cashew. Those of you who know me, are well acquainted with my cashew addiction. Don’t be alarmed. I assure you, it is perfectly safe, and downright delicious. I will warn you though, it is highly contagious. But be comforted in the knowledge that you can enable this addiction, without too much collateral damage.

Raw foodies, vegans, and vegetarians know all too well, the joys of the miraculous cashew. And yes, the joy extends far beyond throwing them in a salad or stir-fry. Which, hey, isn’t bad either! But there are a ton of other things you can exploit, the “all too compliant” cashew for. Cashews have long been one of the most reliable, and satisfying “cream and cheese alternative” for those of us living in the dairy free world. But we are just getting started.

Today we are going to celebrate home made raw cashew milk, which I hope you will agree, is a gift from the Gods! Raw cashew milk is smooth, rich, creamy and buttery; and most closely resembles the look and texture of regular dairy milks, for those of you having cream dreams. It has a nutty flavor, that makes it ideal for use in smoothies and soups and so many other things. 

The best thing about making raw cashew milk, like macadamia milk, is that it is much quicker and easier to prepare than almond milk, or some of the other raw milks as that is blends very easily into a buttery, smooth texture. With this cashew milk you just soak, throw in your high-speed blender, pour, and scoff. I use a general ratio of 1:3. One parts cashew to 3 parts filtered water. However, this is a matter of personal preference. 

I find that a 3:1 ratio yields a raw cashew milk that is rich and creamy, and the right thickness for use in soups and smoothies. But some of you might find it incredibly rich to start off with, and might want to add in an extra cup of water. Try 3 cups and have a taste. Just like all of the other nut milks, if you're using this milk for smoothies and soups, there is no need to add in any sweeteners or flavor enhancers. But if you are using it for cereals, you might want to jazz it up a bit. I will post some suggestions and tips in the recipe below.

Now just a side note about this recipe: I have touted this milk as "raw". Some things that we embrace as “raw”, are not strictly raw. A lot of nuts that are labelled “raw”, are actually not. They are just “not roasted”. Most commercially produced nuts have been steamed out of their shells. However, there are some companies that adhere to very high standards of production. They harvest and shell their cashews without heating the raw cashew nut, and split open the cashew shell by hand, leaving the cashew nut raw. The bud is left in tact, and can sprout and grow. These "truly raw” cashews are sublime. They are quite a bit sweeter, leaving their substandard counterparts steaming!

However, they are extremely expensive, making them cost prohibitive for most of us on an average grocery budget. I don’t know about you, but I find even the most widely available “raw” cashews expensive. So for the purposes of those of us in the mainstream world, who are happy to slightly “lower our standards”, we will label every raw cashew as “raw”. But I just thought I would share some nutty knowledge.

But regardless of where you source your “unroasted raw cashews”, they are loaded with nutrients. Cashews are a good source of vitamins and minerals, such as magnesium, zinc, copper, iron, folate, vitamin E, B vitamins, and some calcium. The goodness in cashews can help maintain heart health; protect against high blood pressure; and can also help with fatigue, headaches, muscle soreness, and spasms. Cashews can also help to support healthy bones, teeth and muscles; and help the body utilize iron and eliminate free radicals.

It is important to mention that cashews do have a high fat content. However, because of the high levels of monounsaturated fatty acids, such as oleic acid, they can assist with heart health and lowering cholesterol. Cashews are actually considered one of the low fat nuts, with a lower fat content per serve than peanuts, almonds, walnuts and pecans. They also have a high energy density, and lots of dietary fiber.

Please note: I do not recommend consuming vast quantities of raw cashews on a regular basis. Yes, I do use raw cashews in some of my recipes. But, these recipes are treats. I do not consume these foods every day, or even every week. Cashews contain over 25 different strains of fungi, which means they are high in bacteria, yeast, fungus and mold, which produce mycotoxins in the body, which can lead to overacidifcation of the cells and tissues leading to diseases. This is especially important for those of you with candida issues and acute illness. 

I prefer to consume raw almonds, macadamias, hemp seeds, chia seeds etc on a regular basis. These nuts and seeds are more alkaline, and a healthier alternative. However, I do love to indulge in some raw cashews and raw cashew milk for a treat! 

Just a tip on selecting and storing cashews: like all nuts, the fat content makes them very susceptible to rancidity. To ensure freshness, always purchase cashews from a store with a high turn over, and always store them in an airtight glass container in the fridge. They should keep for about 4 months like this. 

To make this cashew milk, a high-speed blender will yield the best results. Regular blenders just don’t have the grunt needed to really pulverize the nuts. Having said that, if you are using a regular blender, you will still get results, you will just have a more grainy texture.

I know we addicts can be persuasive, but please don’t miss out! I use raw cashews to replicate the nutty, buttery pastry flavor of pie crust in my apple pie smoothie, pecan pie smoothie, sweet potato pie smoothie, banana coconut cream pie smoothie, lemon cheesecake smoothie, and sweet "pistachio ice cream" sweet kale shake. Whilst I don't recommend drinking these smoothies every day, they sure are AMAZING treats! 

This raw cashew milk keeps in the fridge for about 2 days, possibly 3 days if kept very cold, and is absolutely delicious! 

Homemade Raw Vegan Cashew Milk

Creamy Cashew Milk

  • 1 cup raw cashews soaked for 2 to 4 hours 
  • 3 or 4 cups of filtered water, depending on how rich and thick you want the milk
  1. Throw your cashews, and 3 cups of fresh filtered water (do not use the soaking liquid) in your blender and blast on high for about a minute until smooth and creamy.
  2. See the tips below. If you want to thin the milk out, gradually add in some more filtered water, until you achieve the desired consistency.
  3. This does not need to be strained. The milk comes out very smooth. For super smooth milk, strain with a nut milk bag.

To sweeten and flavor – here are some suggestions:

  • 3-4 tablespoons coconut nectar, maple syrup, or other sweetener
  • 1-2 teaspoons of natural vanilla extract
  • a pinch of Celtic sea salt, plus more to taste
  • You could add in a 1 tablespoon of coconut butter and 1 tablespoon of NON GM soy or sunflower lecithin if you want a richer, creamier milk. But I never feel like it needs it
  • You can also flavor the milk with raw cacao, frozen berries, coconut, cinnamon etc and sweeten to taste

Tip: selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

Ah so this is how you make it! SO easy…thanks!


Great! So glad you are enjoying it.

Thanks to your site, I will never again buy packaged milk.


I LOVE that. It is SO easy isn’t it?!

Hi there. How long can one keep the cashewnut milk, before it goes of? And should it be kept in the fridge?



Hey Arnoud,
This fresh raw cashew milk will keep in the fridge for about 3 days.
Because cashew milk is so quick and easy to make and you don’t need to strain it, I tend to make small batches as I need them so it is as fresh as possible.
The milk will separate a little in the fridge. Just give it a stir before using it :)

hi, I have cashew nut milk in the fridge that I forgot about and now has gone thick and a little sour can I make it into a no bake cheese cake with agar must have been there about 7days



Hey Jacqui,
Sorry for my delay in responding to this.
I was travelling :)
I wouldn’t use that sour cashew milk for making cheesecake.
You have probably figured something out by now! Apologies for that.

I am so going to try this. I just ordered a ton of cashews and almonds from . They are suppose to be really fresh and truly raw. I will see when they come in!  I love home made almond milk (even though toddler prefers store bought) I just hate the whole straining process! Now…I never even thought of cashews! My most favorite cooking nut! I love that I will not have to strain!!!!  I will try choco milk and maybe win kids over! I am loving your site btw!


I am so glad we are connected here Katie!
You can milk out of most nuts and seeds. It is wonderful that you don’t have to strain the cashew and macadamia nut milk. Try Brazil nut milk. That is awesome too :)

Ever since I got my vitamix, this has become my favorite coffee creamer. So rich and creamy and delicious!


Oh. I love that! Thanks for sharing Dawn!

This is SOOOO informative.  Thanks for posting :)


Hi your comment about the fungi in cashew nuts, has really put me off them. I always thought they were healthy till now?


Yeah…..It’s a bummer. Cashews are not the healthiest nut. I use them for desserts and treat smoothies, and consume them in moderation. For everyday milk try almond milk, hemp milk, and macadamia milk, which are all full of protein and alkaline.

Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.


Is there a reason you can’t or shouldn’t use unsalted, roasted cashews to make cashew milk?


You can make roasted cashew milk. It’s just very rich. It’s also healthier to eat nuts raw. Roasting them destroys their delicate oils and makes them carcinogenic.

In the note about not consuming a lot of raw cashews—I just discovered cashew milk due to Silk making some and I saw it in the grocery store. I also just got a Ninja blender and discovered how much I loveeee cashew milk smoothies (with avocado, banana, etc). I have also been battling thrush (and so is my infant son since I am breastfeeding). I was about to start making my own cashew milk but am now questioning it. I have been having these smoothies every single day. Does this rule about cashew funghi apply to the stuff from the grocery store or is that not considered raw? Can you roast them to kill off the bacteria and still make milk from them? I need to be able to have a lot of cashew milk!!! haha


Ha Ha! I LOVE cashew milk, too. But, I don’t recommend regular consumption of it. Roasting nuts makes them carcinogenic. They are always best consumed raw. However, with commercial milks (which are delicious and convenient) the nuts are roasted because it’s the only way they can get full flavor and long shelf life. The nutritional value of these milks is much lower. The milk blends are very high in water content, too. For nutritional purposes, you are always going to get the most benefit from home-made milks.

I can’t wait to try this. I was all ready to immerse myself into a cashew milk crazy person but the info you have shared has given me a different perspective! I will make this as more of a treat now rather than an everyday thing. Thank you :)


Yes, cashew milk is great for a treat. But, I don’t recommend making it every day. I’m fond of the alkaline milks like almond, hemp, macadamia, and flax for more regular consumption. I mix it up and make a variety for nutritional benefit and taste-bud satisfaction.

I have lots of raw cashew nuts and love them.  I’m wondering about the possibility of soaking the nuts in Colloidal Silver to kill fungus, mold, etc.  Pour off the liquid then blend with new Colloidal Silver in the Vita-Mix.  Adding a small amount of baking soda to drinking water daily keeps me alkaline.  Your thoughts please.  Just lovin’ your site.


Also, I’m wondering if the bad stuff is located on exterior of cashew nuts only or inside as well?  If exterior only maybe I can blend with just good water instead of Colloidal Silver.


It’s really the whole cashew that causes issues. Perhaps soak in a very diluted solution of colloidal silver. And if you want to blend again, very diluted. Too much CS can cause issues. I still recommend consuming cashews in moderation for treats. I prefer almonds, hemp seeds, macadamias on a regular basis. They’re alkaline and health promoting.

I made cashew milk last night and added it to my granola cereal this morning. It was extra creamy and good. I even put some in a jar and brought it to work to add to my Chai tea. Cashews are expensive and the half raw cashews at Whole Foods is less a pound than the whole ones. So I purchased them instead.  I was really surprised how easy it was to make and I look forward in using the creamy milk in salad dressings and smoothies. Thanks for sharing your recipe.


Awesome! I am so glad you enjoyed it.

Excellent info, but what a terrible misuse of commas and quotation marks!


Lulu - Thankyou for your caustic comment. It’s such a wonderful reminder of how I don’t want to be in the world. I don’t have time to leave comments to tell people how amazing they are, let alone call out how much I don’t like them or their work. So, thankyou.

Nicely said, Blender Girl!  While I am a happy omnivore, I appreciate your clear and helpful instructions on making these dairy-free milks.  The only thing keeping me from a dairy-free trial for so long has been my addiction to cream in my coffee - I am hoping that your nut milks will do the trick, and give me a few weeks to see if dairy gives me any issues.  I’ve got some cashews at home to try tonight, and I’ll pick up some mac’s for when they run out.  Thanks again for sharing info that helps others!

Thankyou for your kind words Laura. I am so happy you’re finding the information helpful. Dairy-Free living is so much easier now with all of the recipes out there and the commercial products available. I’ve found that cashew milk/cream, soy milk, and coconut milk/cream are the best for coffee. Adapt my cashew cream recipe and thin it out for coffee. WOW. You can make it unsweetened.

What is considered one serving of cashew milk? Do you know the nutritional facts? I want to start making cashew milk, but first I want to know the calorie count, fat & protein content, etc. per serving. Ideally I’d like to know the nutritional facts for strained cashew milk vs. non-strained cashew milk.  Thank you!


Hey Ellen, I’m sorry. I don’t do nutritional profiling on my recipes. You can plug them into the Nutrition Data tool on their website. Cashew milk doesn’t need to be strained. So, I would punch in 1 cup of raw, unsalted cashews if you’re just blending 1 cup of cashews with 3 cups of water with no sweetener or other additives. Then, I would make a serving 1 cup of liquid. I hope this helps.

I bought some of the Silk Cashew Milk (unsweetened). I don’t get it. It tastes more like water with an after taste than anything else. I see not “creaminess” to it, no good flavor to it, poured some over my Kashi cereal this a.m. and just don’t find it tasty. What’s the deal? (I could NEVER drink this as I would dairy milk)


David, have you tried making your own? Silk is just a mass-produced version of the real thing. Homemade cashew milk is creamy and tasty and amazing. And the nice thing about making it yourself is you control how creamy or light it is. Of course, if you like the way milk tastes, nothing else will ever suffice.

P.s. It has an aftertaste because they add thickeners and preservatives:
INGREDIENTS: Cashewmilk (Filtered Water, Cashews), Sea Salt, Locust Bean Gum, Almond Butter, Sunflower Lecithin, Natural Flavor, Gellan Gum, Ascorbic Acid.

I’ve had the Silk cashew milk and was very disappointed. And almond butter in the ingredients? I don’t get that. But tonight I made my very cashew milk and it is DELICIOUS!! I added 2 tsp vanilla, 1 T maple syrup, and 1 medjool date. Yum!!

Yes, I really prefer homemade cashew milk, too. I think they should have added cashew butter to boost the flavor of the commercial cashew milk.

Sorry David - I just saw your comment about the commercial cashew milk as well. Homemade cashew milk tastes very different and so much better than the commercial varieties. Hemp milk also tastes much better fresh. It is less grassy and much more palatable.

Never made my own. Don’t own the required blender.


Cashews, once soaked, get really soft. You don’t need a high-speed blender to make cashew milk, any blender would work.

Thanks dawnselene, I’ve got a little stick blender/chopper with blades that should do the job. I just “may” try making my own…..... the price of cashews is pretty darn high so what would I gain by drinking cashew milk? What are the advantages?

Tess’ article explains the benefits of cashew milk beautifully. Whether or not it’s something you want for yourself is completely up to you.

Thanks Dawn - yes David, you can make cashew milk in any blender. You will get the best results if you soak the cashews for 2 hours (to soften them and neutralize the enzyme inhibitors and make them more digestible) and then rinse and drain. There is protein in cashew milk. But, you really make it for the rich creamy taste. For everyday consumption I recommend homemade almond milk and hemp milk. They are full of protein and are alkaline.

Hey! I just made chashew milk and it was so easy!! I was wondering since you don’t need to strain it, is the calorie count much higher then almond milk?


Wonderful. You are using 1 cup of cashews and 1 cup of almonds to make milk and just adding water. The calorie count is for the 1 cup of nuts. 1 cup of cashews is about 600 calories. 1 cup of almonds is about 520 calories.

Sorry just saw above comment! :p


Ok, so this cashew milk is actually for occasional use. Never meant to be used as a daily replacement for dairy milk. Correct? Also, where is Tess’ article?? Sorry for the NuBee questions.


No worries David. Ask as many questions as you like. That is how we all learn. Yes, I really recommend cashew milk as a treat for indulgent desserts and smoothies etc. For everyday consumption raw almond milk and hemp milk is a better choice.

Hi there, sorry for the silly question but I want to make sure I am clear on this- I first soak the cashews for four hours, and then I put the cashews AND the water they were soaked in into the blender, or I just put the cashews that were soaked, minus the water they were soaked in? I would still add the three cups water I know. Thanks!


That is not a silly question at all. It’s a question I get asked daily. You never use the soaking liquid. That contains all of the anti-nutrients and toxins. Drain this soaking liquid, then rinse thoroughly until the water comes out clear, and then put the wet cashews into your blender with 3 cups of fresh filtered water. Enjoy!

I am a bit more of an enthusiast when it comes to making nut milks.  One thing I wanted to share is a lot of my friends who say “they will never try nut milks because it’s nut like regular milk.”  I make this for them half cup raw macadamia nuts, and half cup hemp seeds (soaked 4 hrs drain).  Blend in vitamix I add 2 tbsp of raw honey, and a little grated nutmeg with 3 cups water.  Blend all together, and there you have it.  I call it “my delicious slap in the face!”  Lol


LOL! Love it! Yum! Thanks for sharing your awesome blend.

I would be EXTREMELY surprised if any cashew processor processes the nuts by hand. I’m from one of the countries where cashews are grown and my family owns cashew trees. The issue with cashews is that the part that we eat as a nut is actually attached to the trees fruit and encased in a tough shell surrounded by a very POISONOUS and CORROSIVE thick liquid. Heat is used to remove the nuts from their casing because of the caustic substance around it.  The heat causes the corrosive liquid to solidify so that the “package” can be opened by hand or by machine without a problem for anyone. Where I’m from the traditional method involves heating the shell until it blackens, then the cashew nut kernel can be safely removed. I know that most factories steam the nut and then extract the kernel. But you cannot open the cashew nut as is without encountering the caustic liquid. So, when you see raw cashews, this means that the nut hasn’t been roasted. As I don’t know what temperature the kernel reaches when the entire nut is roasted or steamed I cannot say whether one could call it raw. I know that most of the raw foods cookbooks I’ve read allow for dehydration at temps as high at 105 F or 115 F, so…


Hello- I was excited to find this post. My little one can’t drink dairy, and I’m not so impressed with store brands these days. He really likes his “milk”, so he would be drinking it every day. If you don’t recommend cashew milk daily (as in note above because of fungus), what would you recommend daily? I was hoping for an “easy” one that you don’t have to strain like cashews or pistachios. But wanted the safest kind for drinking daily! Thank you!

hello and thank you for the great recipe.  i see what you are saying about the cashews not being the healthiest.  i just recently learned about mycotoxins in coffee.  i always thought i had a “caffeine sensitivity” and now i know that it was just the mycotoxins!!  anyway, if i were to do a hemp milk instead of cashew, would the ratios be the same as here for the cashew milk?  and would i have to soak the hemp first?  i would be using hemp hearts.  thanks!!


due to the chemical, can i cook the cashew nut before blend it, or just blend the nut like that.

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