How To Make Cashew Milk

Delicious Nut Milk

Delicious Cashew Nut Milk

You can make a delicious, creamy non-dairy nut milk from raw cashews. They can be added directly to smoothies to make them creamier, or you can create this nut milk and use them in smoothies, on raw granola, or other dishes.

Cashews are quite soft and will blend well without soaking, but if you have problems digesting nuts you may want to pre-soak them for 6-12 hours and throw away the soak water before you proceed.

1 cup raw cashews
3 cups water
1-2 T clear agave nectar, raw honey, yacon syrup or other sweetener
1 teas natural vanilla extract or 1/2 vanilla bean
2 pinches Celtic sea salt

Blend cashews, water, salt and sweetener on high until creamy.

If you don't have a very powerful blender you might want to use soaked cashews and/or add only half the water to start, and when the cashews are well blended add the rest. If you have a powerful blender, like a Vita-mix it's easy, just add all the ingredients and blend.

Depending on what you want to use the cashew milk for it may be fine as-is, but you can also strain it through a fine sieve or nut milk bag or piece of muslin to remove the fiber. Be sure to save the nut fiber to use in cookies and other recipes.

Cashew milk can be substituted where I have used almond or other nut milks in most of the recipes here.

DISCLAIMER: The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products and information mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. The information and statements found here are for education purposes only and are not intended to replace the advice of your medical professional.

11 Responses to “How To Make Cashew Milk”

Read below or add a comment...

  1. Maree says:

    I made this milk and used it in hot choc which was very nice! But even better, the next day I made a fruit smoothie with banana, strawberry, apple and orange – along with this cashew milk. Result = DELICIOUS!! Thank you so much for this recipe!

    • Eat Healthy says:

      Yum! Thanks for commenting about that Maree! It’s great to know. I would never have thought of using cashew milk for warm drinks… I’m not sure why, no logical reason I can think of 😉 but that’s fantastic. I love it in smoothies too, yours sounds wonderful. I can barely wait until summer when we will have fruit to harvest, I think I’ll be going on a liquid (blended) diet of smoothies.

  2. sheren says:

    hi, is it possible to make the cashew milk with roasted cashew nut?
    i’m trying to make this for my toddler son (2 years old), he’s allergic to rice, soy, dairy…but he’s not allergic to cashew nuts 🙂
    i’m not sure whether he’s okay with raw cashews or not.
    do we need to boil the milk afterwards?

    thanks much

    • Donna says:

      Hi Sheren, good questions. Thank you for asking them.

      I’m not sure about using the roasted cashews. You definitely would not want to use salted ones. They will change the flavor quite a bit. The problem with roasted is that it also, like any form of cooking, kills the enzymes and alters the natural oils found in the nut, making them rancid. On top of that many nuts are actually roasted using low quality oils that would also be rancid. So raw nuts are best.

      Since your son is very food sensitive I would recommend soaking the cashews before use. Soak for about 4 hours in enough water to cover. Then discard the soak water and rinse them. Then follow the recipe. Soaking will neutralize the phytic acid and enzyme inhibitors that nuts contain and make them far more digestible. These phytic acid and enzyme inhibitors are mild toxins, so your body has to do extra work to process them. For people that are food sensitive, it can often be the things like this that they are reacting to rather than the food itself.

      No need to boil or heat the milk afterwards. But avoid using honey, in all cases, for young children. I can’t remember the details as to why, but I have heard from a number of sources that honey is not necessarily good for children under 7 I think it is. You might want to do a search on the web to find out more, and if I come across that information again I will take note and write an article about it. You may not need sweetener for the cashew milk, since cashews are naturally sweet. Another thing you can do is use a couple of dates, just soak them before hand, and in this case you can use the soak water as part of the total liquid called for. Another alternative sweetener he might really like is a ripe banana. It will thicken it up somewhat too which can be a nice consistency for little ones.

      If your son is okay with almonds you can also use them in the same way to make a nice nut milk. So post back and let me know how he likes it.

      I’d also highly recommend checking out the Body Ecology website, and signing up for their mailing list so you can get the free audio recordings (you get a free recipe book too). I highly recommend the website, the book, the products, the articles – everything about it. Especially when people have children with food allergies, there is so much information in those audio recordings that can help reduce or eliminate food allergies and a whole lot of other ailments. She talks about how our digestive system forms from before birth. It’s fascinating, I learned so much. I listened to them twice in a row. The information is free, you just sign up to the mailing list, and if you decide you don’t want to get the newsletter it’s very easy to unsubscribe, there’s a link in every email that you can click.

      • sheren says:

        Hi Donna, thank you so much for your reply.
        And thank you for recommending the Body Ecology website, I definitely will check it out!

        Yes, I have the unsalted roasted cashews. I’ve started soaking them.

        Can I keep the cashew milk overnight or for a few days? or does it have to be made fresh on the spot? I was planning to make them in the afternoon and chill it in the fridge, for him to bring to school the next morning in a thermos probably. I usually don’t have enough time in the morning to prep things. 🙁

        He is allergic to almonds, and i don’t know about dates, it’s not part of the food panel that he was tested on, so i’m a bit iffy. i will definitely try bananas, since he’s okay with them.

        thanks for the tip – i won’t add any sweeteners, i’ll see how he likes it as is first.


        • Donna says:

          You’re welcome Sheren! I’m not sure how it will be with the roasted cashews, but with the raw ones it would easily keep overnight in the fridge. I’d recommend just smelling or maybe tasting it before you send him off to school with it just to make sure. But I think it should be fine.

          I think I have kept my almond milk for 2 days, maybe up to 3. Cashew milk should be about the same, but I’ve only ever kept it overnight, so I can say for sure that should be fine. It would be best to add the banana the day before though rather than to mix it all up and try to keep it for 2-3 days.

          • sheren says:

            thank you very very much Donna!

            ps. greetings from singapore 🙂


          • sheren says:

            Donna, just wanted to update you – the cashew milk turned out well! 🙂
            i think i need to sieve it though. it’s fine for me, but maybe not for the boy. we’ll find out soon once he tries it.
            i only used cashews, i didn’t add any bananas/salt or anything else. if he doesn’t like it, i’ll add the bananas.


  3. Ash says:


  4. samuel says:

    Please how do I preserve the cashew apple juice and milk to stay two weeks and a month?
    I will be greatiful if my question answer. Thanks and be bless

  5. Tina says:

    Please be careful everyone.

    It seems that cashews should be eaten roasted if consumed. There are dangers with eating them raw:

    Here is info. from Livestrong:
    “You’re unlikely to find raw or in-shell cashews at the store, but if you do, steer clear. Cashews are related to poison ivy and poison sumac, and oils in their shells cause an itchy, unpleasant reaction on your skin. Roasting the de-shelled cashews at high temperatures destroys any lingering toxic oils, which is why you’re perfectly safe eating commercially prepared cashews.”

    However, about roasting cashews from Wikipedia:
    “The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.”

    And the FDA states this:
    The raw cashew nuts sold in organic food stores contain appreciable amounts of cashew nut shell oil on their surfaces.

    Please be careful people, only trying to help.



Leave A Comment...


Notify me of followup comments via e-mail. You can also subscribe without commenting.