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cashew milk bottle with masking tape "cashew milk" label sitting on concrete countertop with raw cashews around

Homemade Cashew Milk Recipe – Quickest and Easiest Nut Milk

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  • Author: Jennifer Farley
  • Total Time: 10 minutes
  • Yield: 5 cups 1x
  • Diet: Vegan


This easy cashew milk recipe comes together quickly, without soaking, straining or a nut milk bag for a dairy free milk you can enjoy instantly and is the perfect dairy milk replacement when cooking or as a creamer in your morning coffee.


Units Scale


  1. Add water and cashews to a high speed blender.
  2. Blend on high for approximately 60 seconds.
  3. Pour into an airtight container and store in the refrigerator for up to 4 or 5 days.


This recipe works with a high speed blender. If you don’t have a high speed blender, bring two cups of water to a boil and pour boiling water over cashews and let soak in a heat safe bowl for 30 minutes prior to adding to the blender.

If you want sweetened/flavored cashew milk, add 2 teaspoons of vanilla extract and your choice of sweetener (2-4 dates or 1-2 tablespoons of maple syrup or honey work great) 

  • Prep Time: 10 minutes
  • Category: Basics
  • Method: high-speed blender


  • Serving Size: 1/2 cup
  • Calories: 71
  • Sugar: 0.8 g
  • Sodium: 5.3 mg
  • Fat: 5.6 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 3.9 g
  • Fiber: 0.4 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg