How To Make Cashew Milk From Scratch

You can make cashew milk from scratch by blending soaked raw cashews with fresh water until smooth and creamy.
 
It’s one of the easiest plant-based milks you can make at home, and it requires just two main ingredients plus a blender.
 
If you’ve been buying store-bought cashew milk and wondering how to make cashew milk yourself, you’re in for a treat because homemade cashew milk tastes fresher, creamier, and you control exactly what goes into it.
 
In this post, we’ll walk through how to make cashew milk from scratch, the simple steps involved, and a few tips to get the creamiest results every time.
 
Let’s dive in.

Why You Should Make Cashew Milk From Scratch

Making cashew milk from scratch comes with plenty of perks, and here’s why so many people are switching to homemade cashew milk:

1. You Control the Ingredients

When you make cashew milk from scratch, you know exactly what’s in it.
 
Most store-bought versions contain added gums, oils, and preservatives to keep them shelf-stable.
 
When you make cashew milk at home, it’s just cashews, water, and whatever flavorings you choose to add.
 
That’s a huge win if you’re watching additives or just prefer clean, simple food.

2. It’s Creamier and Fresher

Freshly made cashew milk from scratch has a richness that’s hard to match.
 
Because you’re blending right before drinking, the milk retains its natural creaminess and doesn’t sit around losing flavor.
 
The homemade cashew milk you make will taste noticeably fresher than anything from a carton.

3. It’s Cheaper in the Long Run

Raw cashews cost far less per batch than multiple cartons of store-bought cashew milk.
 
Once you get comfortable making cashew milk from scratch, you’ll wonder why you ever paid premium prices for a carton.
 
A single bag of cashews can yield several batches of fresh cashew milk.

4. It’s Quick and Simple

Learning how to make cashew milk takes just minutes of hands-on work.
 
There’s no cooking, no straining required (unlike some other nut milks), and cleanup is minimal.
 
If you can soak cashews and press a blender button, you can make cashew milk from scratch with zero stress.

How to Make Cashew Milk From Scratch Step by Step

Here’s how to make cashew milk from scratch in a few easy steps:

1. Soak the Cashews

Start by soaking one cup of raw cashews in filtered water for at least 4 hours, or overnight.
 
Soaking softens the cashews, which helps them blend into a silky, smooth cashew milk.
 
If you’re short on time, you can soak them in hot water for about 30 minutes instead.
 
Drain and rinse the cashews well before blending.

2. Blend Cashews With Water

Add the soaked cashews to your blender with 3 to 4 cups of fresh filtered water.
 
For a richer, creamier cashew milk, use less water.
 
For a lighter consistency, add more water until you reach your preferred texture.
 
Blend on high for about 1 to 2 minutes until the mixture is completely smooth.

3. Add Flavorings (Optional)

Plain cashew milk is delicious on its own, but you can easily customize it.
 
A pinch of salt brings out the natural sweetness, and a splash of vanilla extract adds warmth.
 
If you like it sweeter, blend in a pitted date or a teaspoon of maple syrup.
 
This is the fun part of making cashew milk from scratch because the flavor is entirely up to you.

4. Strain If You Want It Extra Smooth

Cashew milk doesn’t need straining the way almond milk does because cashews blend into a very fine texture.
 
That said, if you want your cashew milk extra silky, pour it through a nut milk bag or a fine-mesh strainer.
 
Skip this step if you don’t mind a bit of natural body in your milk.

5. Store It Properly

Pour your fresh cashew milk into a clean glass jar or bottle with a lid.
 
Homemade cashew milk keeps in the fridge for about 3 to 4 days.
 
Give it a good shake before each use, since separation is completely natural with cashew milk made from scratch.

Tips for the Best Cashew Milk From Scratch

A few small tweaks make a big difference when you make cashew milk at home:

1. Use Raw, Unsalted Cashews

Raw cashews give you the cleanest, most neutral flavor for cashew milk.
 
Roasted or salted cashews will change the taste and make the milk salty.
 
Always go for raw and unsalted when making cashew milk from scratch.

2. Soak Long Enough

The longer you soak, the creamier your cashew milk will turn out.
 
Overnight soaking gives the smoothest result, so plan ahead when you can.
 
If you forget, the hot water shortcut works fine in a pinch.

3. Blend Thoroughly

Don’t rush the blending step when making cashew milk.
 
Blend until you see absolutely no gritty bits, which usually takes a full minute or two on high speed.
 
A high-powered blender makes cashew milk from scratch incredibly smooth.

So, How Do You Make Cashew Milk From Scratch?

You make cashew milk from scratch by soaking raw cashews, blending them with fresh water, and adding optional flavorings before storing it in the fridge.
 
It’s quick, affordable, and gives you a creamy plant-based milk with nothing but simple ingredients.
 
Hope this post has helped you learn how to make cashew milk from scratch, from soaking and blending to storing and enjoying your fresh batch.