Homemade Cashew Milk

In recent years, plant-based milks like cashew milk, oat milk, coconut milk, or other non-dairy milk, have become more popular as people explore dairy-free alternatives for various reasons—whether it’s due to dietary restrictions, lactose intolerance, veganism, or simply a desire to try something new. Among the variety of options available, cashew milk stands out not only for its creamy texture and mild flavor but also for its impressive health benefits.  We personally love this kind of milk, and we even make it ourselves which is an extra bonus!  Homemade nut milk is becoming more of a thing as store prices are rising.

While grocery store bought cashew milk is convenient and can be expensive like I mentioned, there’s something particularly special about making it yourself. I want to dive into why cashew milk has been an excellent choice for our family and explore the benefits of making your own milk at home.  I’ll include my homemade cashew milk recipe card at the bottom!  It is such and easy recipe, you’ll see!

Why Cashew Milk?

Cashew milk is made by using using my high-powered blender, blending cashews with water, creating a smooth and creamy liquid that mimics the texture of traditional dairy milk. It’s that simple for delicious cashew milk.  It’s naturally lactose-free and often fortified with vitamins and minerals to offer a similar nutritional profile to cow’s milk.

• Rich in Nutrients–Cashews are an excellent source of essential nutrients such as magnesium, copper, manganese, and zinc. When you make cashew milk at home, you’re essentially capturing the goodness of these nutrients in a simple, drinkable form. These minerals support bone health, immune function, and energy production. Cashew milk also contains healthy fats that promote heart health, thanks to the monounsaturated fats in cashews. These fats are known to reduce bad cholesterol levels and contribute to a healthier cardiovascular system.
• Low in Calories–Compared to dairy whole milk, cashew milk is low in calories, making it an excellent choice for those looking to manage their weight or maintain a calorie-conscious diet. Homemade cashew milk can be made with minimal added sweeteners, further reducing the calorie count and giving you complete control over how much sugar you’re consuming.
• Dairy-Free and Vegan-Friendly–Cashew milk is a great alternative for those who are lactose intolerant or following a vegan diet. Unlike some other nut milks, it has a relatively mild taste that doesn’t overpower recipes or beverages. Whether you’re using it in your morning coffee, smoothies, baked goods, or just drinking it on its own, cashew milk is a versatile option.  You can even us it in ice cream, which is amazing.  
• Sustainable Choice–For those looking to reduce their environmental impact, cashew milk can be a more sustainable option compared to dairy milk. While growing cashews does require water, it generally has a lower environmental footprint than dairy farming, which uses much more water and land, in addition to producing higher greenhouse gas emissions.

Why Make Cashew Milk Yourself?

Now that I’ve given you a general understanding of the many benefits of cashew milk, let’s talk about why the homemade version is worth it. While you have great store-bought options for cashew milk, homemade cashew milk offers a wide range of benefits that store-bought plant milk simply can’t match.  Here are a few reasons I enjoy making our own milk over store-bought milk.

1. Control Over Ingredients–When I make cashew milk at home, I have full control over what goes into our milk. I know sounds weird at first, but these days you have to know what is going in the foods we consume!  Store-bought versions often contain additives and preservatives to extend shelf life, as well as added sugars or artificial flavorings. By making my own cashew milk, I can ensure that it’s as clean and healthy as possible, with just a few simple ingredients—cashews, water, dates, and optional flavorings like vanilla or sweetener.  We also enjoy the unsweetened cashew milk. 
2. Customization–Homemade cashew milk is highly customizable. You can adjust the consistency to your liking by adding more or less water, and you can choose to sweeten it according to your preferences—whether with maple syrup, agave nectar, or dates like we do. You can also experiment with flavors like cinnamon, vanilla, or even cocoa powder to create your perfect milk. Plus, you can easily make it unsweetened or with a little extra sweetness depending on your needs.  I absolutely love making different kinds for my family.  Our general go to recipe is below. Cost-Effective–Buying plant-based milk regularly can get expensive, especially if you’re using it frequently or if you have three growing boys like me! By making my own cashew milk at home, we can save money in the long run. Cashews are the main ingredient, and while they can be pricey upfront, a small batch of cashew milk goes a long way I have found This makes homemade cashew milk a cost-effective choice if you’re committed to incorporating it into your diet regularly.
3. Freshness–Homemade cashew milk is fresher than anything you’d find on store shelves. By making it in small batches, you can enjoy it at its peak taste and quality. Store-bought cashew milk, while convenient, can lose some of its flavor and nutritional value as it sits on the shelf for weeks. Fresh, homemade cashew milk is the best way to reap all the benefits in their purest form.
4. No Waste–If you’re concerned about food waste, making cashew milk at home can help minimize it.  Did you know the leftover cashew pulp can be used in smoothies, baking, or even as a base for homemade energy bars?  I love this! Every part of the cashew is put to use, which is a great way to practice sustainability in my kitchen.

How to Make Your Own Homemade Cashew Milk at Home

Making cashew milk at home is incredibly simple and requires only a few ingredients. Here’s how you can do it for your batch of homemade cashew milk. 

Ingredients

• 2 cup of cashews  (raw)
• 8 cups water (filtered)
• 1.5 Tablespoons vanilla extract
• 1 teaspoon sea salt or pink Himalayan salt
• 4 pitted dates

Instructions

1. In an airtight container (I use glass tupperware) add whole cashews
   and filtered water until nuts are fully covered.
2. Close lid and let soak for at least 4 hours, up to overnight.
3. Strain and rinse with filtered water until the water runs clear.
4. Add nuts, 8 cups filtered water and the rest of your ingredients
   to a high powered blender (very important.)
5. Blend on the highest speed for 2 minutes. 
6. Optional:  Use a fine mesh strainer or cheese cloth to strain out any small pieces of cashews.  (I rarely do this because mine is usually blended so well)
7. Store in glass containers for up to 7 days.

Final Thoughts

Cashew milk is an excellent dairy-free milk alternative that is rich in nutrients, low in calories, and perfect for a variety of uses. I have found that by making it myself, we can enjoy all of its health benefits while customizing it to suit our family’s taste. So, whether you’re trying to reduce your dairy intake, looking for a vegan option, or just love the creamy texture, cashew milk is a fantastic choice!   So why not try making it at home? It’s easy, cost-effective, and guarantees a fresh, high-quality beverage every time. I hope you love this recipe!  Please feel free to share your favorite recipes below with what you do with your homemade cashew milk!