How to Make Your Own Cashew Milk

I like making my own cashew milk because its rich and creamy and it tends not to split in coffee or tea. I won’t lie and say I never buy store bought plant milks (because I do), but I try not to do so all the time because commercial manufacturers do add rather a lot of extra unnecessary additives. (However, as with cow’s milk, they do fortify these milks as well, so remember to adequately supplement your diet if you decide to eschew the commercial plant milks entirely.)  Of all the homemade plant milks I’ve made, cashew milk is my most successful one and everyone who has tasted it has loved it. It passes my “milk and cookies test” meaning it is delicious served neat in a glass with a cookie for dunking.

Nutrition-wise, cashews are one of the lowest fat nuts with around 82% of their fat being unsaturated, and of that, 66% is heart-healthy monounsaturated fat, like the kind you find in olive oil. It has been found that when added to a low-fat diet, monounsaturated fats can help reduce high triglyceride levels in diabetes patients.  (Triglycerides are the form in which fats are carried in our blood and are what block our insulin receptors from activating and prevent glucose from entering our cells, thus keeping blood glucose levels high and contributing to the diabetes process.)

Cashews are also a great source of copper and a good source of phosphorus, magnesium, manganese and zinc. Its also great news that regular nut eaters tend to be slimmer than non nut-eaters and are also at a reduced risk of developing cardiovascular and coronary heart disease, gallstones and Type 2 Diabetes. Just stick to your portion sizes of roughly 1/3 c of nuts per day.

I make my cashew milk quite extra thick and creamy, but if you want a thinner drink, just add more fresh filtered water in 50ml increments until you get the consistency you like. I also recommend buying cashew pieces because its often cheaper than buying whole cashew pieces. If you’re buying in bulk, make sure you store your cashews in the fridge (for up to 6 months) or the freezer (for up to a year).


  • 1 cup organic cashew nuts*
  • 6 cups fresh filtered water
  • medjool date*
  • Pinch of sea salt or pink Himalayan salt
  • Pinch of cinnamon (optional)
  • 1/2 tsp vanilla extract or vanilla bean paste (optional)



1. Soak your cashew nuts overnight (or for at least 4 hours) in 2 cups of fresh filtered water with the medjool date and a pinch of salt. You’ll be amazed at how plump and moist the nuts will become after even just a few hours of soaking.

2. After soaking, drain the pre-soaked nuts (and de-pitted medjool date) and add them all to a high speed blender with 4 cups of fresh filtered water. You can now add a pinch of cinnamon and 1/2 tsp of vanilla. This is optional, but I highly recommend it because of how delicious it makes the end product! Blend this mixture on a high speed for 1-2 minutes, depending on how powerful your blender is.

3. Strain the mixture through your nut milk bag* and store in a jar or milk bottle in the fridge. It will keep for up to 3 days.

Tip: You can save any remaining strained nut pulp by freezing it and adding it to cookies or other baked goods at a later date, however if you have a high speed blender, you’re unlikely to have much or any pulp leftover.

cashewsSources: World’s Healthiest FoodsJournal of Biological ChemistryLivestrong, “How Not to Die” by Dr Michael Greger MD

*I’ve popped in a few affiliate links into this post, directly with Nutri Ninja (worldwide) and Amazon (UK), so if you’d like to support what I do here at Our Little Organic Life, then please do shop via these links – you don’t pay any more and I get a small commission. Thanks!

31 thoughts on “How to Make Your Own Cashew Milk

  1. Yeah Lifestyle

    I have heard from friends that its easy to make cashew milk but did not realise how simple it was until I came across your blog. This would be something I would love to try making.

    Liked by 2 people

  2. Heather

    This sounds delicious. I’ve made my own cashew butter before, boy was that mistake. It was so good I ate it all in one sitting. I find cashews less intimidating than almonds b/c they are a softer nut. I’ll have to give it a go.

    Liked by 1 person

  3. Lindsey

    This seems great! I love cashew milk, but have never made my own… which is ridiculous since I own a nut bag. Also, so smart to soak the date too. I wonder how it would turn out if I added coconut oil? I like to add coconut oil to everything.

    Liked by 1 person

    1. Our Little Organic Life Post author

      You could certainly try it as the commercial ones add oil often, but as this won’t have any emulsifiers or thickeners it might just separate. Maybe try a 1/4 size batch to test and if it doesn’t work just use that to make a smoothie! To be honest it really doesn’t need anything to make it richer. I’d love to hear how you like it! I ran out of cashews so will be suing a blend of hazelnuts and brazil nuts tomorrow. Cashew is still my favourite!


    1. Our Little Organic Life Post author

      Its just a nice change from almond milk and I think its nicer in coffee as it tastes more neutral and less…almondy. You can also just make it with 1 c water instead of the full 4 c and end up with a nice cashew ‘cream’ too!


  4. Nadine

    So far I’ve tried oat, coconut, and almond. I think so far almond has been my fave. I will try this one next.


  5. Angela Ricardo Bethea

    I have never tried cashew milk and it sounds tasty. I will have to check this out and give it a try.


    1. Our Little Organic Life Post author

      Start slow and be kind to yourself. Take it step by step in ways which you know to improve your health. I started Dr Greger’s book saying I could never be vegan…but I was by the end, cold turkey and never looked back. I worried before about emotional attachments to food and memories associated, but realised that its just food. But we are all different and find what works for you!


  6. tylerbelle

    Oh my goodness, I love cashew milk! This is such a good idea. 😊 this post was extremely well written and very informative. I can’t wait to make my own!

    Liked by 1 person

  7. Pingback: 5 Healthy Plant Based Breakfasts | Our Little Organic Life

  8. Pingback: How to Make Golden Milk | Our Little Organic Life

Have your say - leave a comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s