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Homemade Cashew Milk

Makes about 3 cups
Time 10 hr 15 min
Creamy and mild, this plant-based milk is one of the closest in taste and texture to cows’ milk. It’s excellent in coffee or over cereal, and adds moisture and richness to baked goods. Watch our how-to video.
  • 1 cup raw cashews

Place cashews in a bowl and cover by several inches with water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse cashews. 

Combine cashews and 3 cups fresh water in a blender and blend until very smooth. Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. Discard pulp or save to use in baked goods, soups, oatmeal or smoothies. Refrigerate cashew milk in an airtight container for up to 3 days and stir well before each use.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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