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Out of all the homemade plant-based milks I’ve tried, cashew milk is the easiest. No straining, no leftover pulp, no mess. You just toss everything in a blender, blend it smooth, and you’re done. It’s like almond milk’s low-maintenance cousin—and honestly, I’m into it.

If you’re looking for something ultra-creamy, totally customizable, and gentle on digestion, this is the one to try. It’s rich enough to swirl into lattes or golden milk, but light enough to pour over granola. And once you make a batch, it keeps in the fridge for days—without separating into something weird.

In this post, I’ll show you exactly how to make cashew milk at home, step by step, including how to soak (or not), flavor options, storage tips, and how to use every last drop.

Why I Love Making Cashew Milk from Scratch

I’ve made almond milk, oat milk, hemp milk—you name it. But cashew milk? It’s the one I come back to when I want something easy and creamy with zero cleanup drama.

The real win? No straining required. Unlike other milks, there’s no leftover pulp to deal with. Everything blends right in, which means less mess and no waste. It’s like the minimalist’s dream milk.

It also has a richness that oat or almond milk doesn’t quite match. If you’ve ever wished your plant milk was just a little more velvety—cashew milk delivers. It’s perfect for cozy drinks, creamy sauces, and even baking. And since cashews are naturally sweet and mild, you can flavor it however you like—or leave it totally plain.

Plus, it’s fast. If you’ve got a high-speed blender, you don’t even have to soak the cashews. (Though I usually do because my blender has trust issues.)

Are Cashews Good for You? (Short Answer: Yep.)

Cashew milk doesn’t just taste good—it’s got real nutritional perks too. And when you make it at home without added oils or stabilizers, it’s even better.

Here’s what cashews bring to the table:

Healthy fats – The good kind that support brain function, hormone balance, and that glowy skin-from-within look
Magnesium – Helps with stress, muscle recovery, and sleep (aka, the holy trinity)
Copper – Not the flashiest nutrient, but essential for energy production and iron absorption
Naturally low in sugar – Especially if you skip the dates or sweeteners
Creamy without additives – No thickeners, gums, or weird oils needed to get that dreamy texture

Compared to other nut milks, cashew milk is smoother, richer, and way less fussy. No straining, no separation panic, and it works for pretty much everything—from lattes to soups.

What’s In Cashew Milk

This is one of those recipes where less really is more. You only need two ingredients to get started—and a few optional add-ins if you want to level it up. Here’s what I use, and why:

Raw Cashews

Cashews are soft, buttery, and blendable—perfect for making milk with zero pulp. You can soak them for 2 hours if you want extra creaminess (or if your blender isn’t high-speed), but you can also skip the soak if your blender’s up for it. Cashews don’t leave behind gritty bits like almonds sometimes do.

Filtered Water

Use 3 cups for rich, almost creamer-like milk, or 4 cups if you want it lighter and more sippable. I usually go 3.5 for everyday use.

Optional Add-Ins (Highly Recommended for Flavor)

Medjool Dates – Adds a light, natural sweetness
Vanilla Powder – Cozy and rich without the alcohol from extract
Sea Salt – Not enough to taste salty—just enough to balance the flavors
Cinnamon – Optional, but adds warmth that’s chef’s kiss in lattes

How to Make Cashew Milk (The Easiest One Yet)

This is truly one of the fastest plant milks you can make. No straining, no cleanup drama, and it turns out smooth every single time.

Here’s how I make mine—from soaked cashews to creamy milk in five minutes flat:

1. Soak Your Cashews (Optional but Recommended)

Soak 1 cup of raw cashews in warm water for 2 hours, then drain and rinse. If you’ve got a high-speed blender (like a Vitamix or Nutribullet), you can skip this step—but soaking does help with digestion and texture.

2. Blend Until Completely Smooth

Add your soaked (or unsoaked) cashews and 3–4 cups of filtered water to a blender.
Blend on high for 1–2 full minutes until it’s silky, creamy, and totally smooth. No straining required—everything blends right in.

3. Add Flavor (Optional)

Once your base is blended, toss in:

Medjool dates
Vanilla powder
Sea salt
Cinnamon

Blend again for 10–15 seconds to mix everything in. That’s it.

4. Store & Use

Pour your cashew milk into a sealed glass jar or bottle and refrigerate. It keeps for 4–5 days, and just like other plant milks, it may separate—so give it a good shake before each use.

Tips for the Best Cashew Milk Texture (Because You Deserve Creamy)

Cashew milk is already one of the easiest plant-based milks to make—but if you want that extra-smooth, dreamy texture? These simple tweaks make all the difference.

Use a High-Speed Blender

Cashews are soft, but you still want a full-power blend to get that silky finish. I run mine for a full 1–2 minutes to make sure there are zero bits left behind.

Soak (Even if You Don’t Have To)

Soaking your cashews for a couple hours in warm water helps soften them even more—and makes them easier to digest. It’s optional, but I notice the milk turns out extra creamy when I do.

Don’t Over-Water

Use 3 cups of water if you want thick, almost creamer-like milk. Go for 4 if you want something lighter.

Add Flavor After the First Blend

Blend the cashews and water first. Then add things like dates or cinnamon and do a quick 10–15 second blend at the end. It keeps everything smooth and well combined, without over-blending the base.

No Straining = No Waste

That’s the magic of cashew milk—everything blends in, so you’re not left with a pile of pulp and an extra dish to wash. If you do see little bits, just strain once through a fine mesh sieve. Done.

How to Make Cashew Milk at Home | Mylk Alchemy

Simple Homemade Cashew Milk (Ultra Creamy, No Straining Needed)

Make ultra-creamy homemade cashew milk with just cashews and water—no straining needed. Simple, dairy-free, and perfect for coffee, smoothies, or baking.

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Ingredients

1 cup raw cashews (soaked for 2 hours, or unsoaked if using a high-speed blender)
3-4 cups filtered water (use 3 for thicker milk, 4 for a lighter texture)
1-2 Medjool dates, pitted (optional)
1/2 tsp vanilla powder (optional)
1/4 tsp sea salt (optional)
1/2 tsp cinnamon (optional)

Instructions

Soak cashews in warm water for 2 hours, then drain and rinse well. If using a high-speed blender (like a Vitamix or Nutribullet), you can skip this step.
Add cashews and filtered water to your blender. Blend on high for 1–2 minutes, until completely smooth and creamy. No straining needed!
Add dates, vanilla powder, sea salt, or cinnamon. Blend again for 10–15 seconds to combine.
Transfer your cashew milk to a sealed glass jar or bottle. Store in the fridge for 4–5 days. Shake before using, as natural separation may occur.

Notes

For rich, creamer-style milk, use 3 cups of water. For lighter milk, use 4.
Soaking makes the milk even creamier and easier to digest—especially if your blender isn’t high-speed.
Cashew milk froths well for lattes, and works great in both sweet and savory recipes.

How to Store Homemade Cashew Milk

Once your cashew milk is blended and (optionally) flavored, it’s time to stash it in the fridge—because even though this stuff is dreamy, it’s still perishable.

Here’s how I keep mine fresh for the week:

Use a Glass Jar or Bottle

I always pour mine into a sealed glass jar or a swing-top bottle. It keeps it fresher, doesn’t pick up weird fridge smells, and looks prettier on the shelf (which, yes, matters a little).

Keep It Cold

Homemade cashew milk will last about 4–5 days in the fridge. No preservatives here—so if it starts to smell sour, separate oddly, or thicken too much, it’s time for a new batch.

Shake Before You Pour

Cashew milk naturally separates, especially if you didn’t add thickeners (which we didn’t). Just shake it before using, and it’ll go right back to smooth and sippable.

Can You Freeze It?

You can, but I’ll be honest—it’s not my favorite. It can separate when thawed and lose some of that creamy texture. If you do freeze it, use it for baking or smoothies, not coffee or lattes.

What to Do With Cashew Milk

Cashew milk is super versatile. It’s thicker than almond milk, creamier than oat milk, and works well in both sweet and savory recipes. I always keep a jar in the fridge because I end up using it for just about everything.

Here are my favorite ways to use it:

In Coffee & Cozy Drinks

Lattes & golden milk – It froths beautifully and has just enough natural sweetness
Moon milk – Ultra-creamy and perfect for winding down
Matcha or chai – Smooth, calming, and blends better than oat milk (no weird sludge at the bottom)

In Breakfast Recipes

Poured over granola or cereal
Blended into smoothies
In chia pudding – Especially with a little cinnamon or cardamom added
Mixed into overnight oats – It adds body and makes them feel more like dessert than breakfast

In Baking & Cooking

Use 1:1 anywhere you’d normally use dairy milk
Great in muffins, pancakes, banana bread, or creamy sauces
I also use it to make a super easy vegan béchamel or creamy soup base when I want a no-fuss dinner

FAQ: How to Make Cashew Milk at Home

Do I really not have to strain it?

Nope! That’s the beauty of cashew milk. Cashews blend down so smoothly that there’s no pulp to strain out. Just blend well, and you’re good to go.

Can I use roasted cashews?

You can, but I don’t recommend it. Roasted cashews have a stronger, nuttier flavor and can turn the milk slightly bitter. Stick with raw, unsalted cashews for the cleanest, creamiest result.

Does cashew milk separate in the fridge?

Yes—but that’s normal. It doesn’t have stabilizers or emulsifiers, so just give it a quick shake and it’ll smooth out again. If it’s clumpy or smells off, it’s probably time to toss and remake.

Can you freeze cashew milk?

Technically, yes. I’ve done it in ice cube trays for smoothies or baking. But once thawed, it may not be as smooth—so I wouldn’t use it for coffee or drinks.

Is cashew milk healthier than almond milk?

They’re both great—it just depends on what you’re looking for. Cashew milk is a little creamier and has more healthy fats, while almond milk is lighter and higher in vitamin E. If you’re going for texture, cashew milk wins.