Creamy Homemade Cashew Milk
- Chef Charity
- Aug 23, 2024
- 6 min read
Naturally Dairy-Free • Ready in 5 Minutes • Whole Food Ingredients
There’s Something Special About Homemade
Store shelves are filled with plant milks, but many contain oils, gums, preservatives, and ingredients you may not recognize. One of my favorite things about making cashew milk at home is knowing exactly what’s going into it.
With just a few wholesome ingredients, you can create a rich, creamy milk that’s naturally dairy-free, incredibly versatile, and ready in just a few minutes.
Whether you’re pouring it into your morning coffee, blending it into smoothies, or baking your favorite treats, this recipe is one you’ll find yourself making again and again.
“Sometimes the most nourishing foods are also the simplest.”
Recipe Snapshot
Prep Time: 30 minutes (or overnight soaking)
Blend Time: 6–8 minutes
Yield: 64 oz (about 8 cups)
Difficulty: Easy
Diet: Vegan • Dairy-Free • Gluten-Free
Storage: 3–5 days refrigerated (up to 6 days when simmering the cashews)
Why You’ll Love This Recipe
🌿 No straining required (when using a high-speed blender)
🌿 Naturally creamy
🌿 Ready in about 5 minutes
🌿 Dairy-free & vegan
🌿 Simple whole-food ingredients
🌿 Customizable sweetness
🌿 Perfect for coffee, smoothies, baking, cereal, and sauces
One of my boys is incredibly picky, and this is the only plant milk he’ll happily drink in his banana and almond butter smoothie. That’s always a win in our house!
Why I Love Homemade Cashew Milk
For me, homemade cashew milk isn’t just about avoiding dairy.
It’s about simplicity.
I know every ingredient that goes into it.
There are no gums.
No fillers.
No unnecessary oils.
Just real food.
It’s creamy enough for coffee, light enough for smoothies, and versatile enough for everything from baking to soups.
Once you start making your own, it’s surprisingly hard to go back to store-bought.
Ingredient Spotlight
One of my favorite parts of cooking is understanding why each ingredient is there. Every ingredient in this recipe serves a purpose—not only for flavor but also for nourishment.
Cashews
Cashews create the rich, creamy texture that makes this milk so satisfying while naturally providing healthy unsaturated fats, plant-based protein, magnesium, copper, manganese, phosphorus, zinc, vitamin B6, and vitamin K.
Research suggests that enjoying nuts like cashews as part of a balanced diet may help support heart health and healthy cholesterol levels. They’re also naturally lower in carbohydrates than many other snacks, making them a wonderful whole-food ingredient.
Filtered Water
Whenever possible, I prefer using filtered water. Because water becomes part of every recipe we make, using filtered water helps reduce exposure to chlorine and other common contaminants while allowing the clean, natural flavor of the ingredients to shine.
Simple ingredients deserve clean water.
Mineral Salt
For this recipe, I most often use Baja Gold Mineral Sea Salt, although Celtic Sea Salt and Himalayan Pink Salt are all staples in my kitchen.
Baja Gold is a naturally evaporated sea salt sourced from the Sea of Cortez and is one of my favorite choices because it retains a broad spectrum of naturally occurring trace minerals while remaining minimally processed. Its clean, balanced flavor complements recipes beautifully without overpowering them and a little goes a long way.
Celtic Sea Salt is another wonderful option, naturally rich in minerals such as magnesium, calcium, and potassium, while Himalayan Pink Salt provides a variety of trace minerals and a mild, balanced flavor.
While no salt should be viewed as a significant source of nutrition on its own, choosing a high-quality, minimally processed mineral salt can be a simple way to support a whole-food lifestyle while enhancing the natural flavors of your ingredients.
Ceylon Cinnamon
Not all cinnamon is the same.
I only use Ceylon Cinnamon because it naturally contains much lower levels of coumarin than common Cassia cinnamon.
It also offers antioxidant, anti-inflammatory, and antimicrobial properties while adding gentle warmth to the finished milk.
Vanilla
I most often use pure vanilla bean paste because it offers the rich flavor of vanilla extract along with the beautiful specks of real vanilla bean. It has become my favorite choice for many of my recipes, and I use it as a 1:1 substitute for pure vanilla extract.
If you don’t have vanilla bean paste, pure vanilla extract, vanilla powder, or fresh vanilla beans all work beautifully in this recipe.
When using whole vanilla beans, simply split the pod lengthwise and scrape out the tiny seeds before adding them to the blender.
One of my favorite kitchen tips is to save the empty vanilla bean pods. Place them in a jar and use them to naturally infuse warm plant milk, oatmeal, homemade syrups, sugar, or even maple syrup with incredible vanilla flavor.
It’s a simple way to reduce waste while getting every last bit of goodness from your vanilla beans.
Dates
Dates are my favorite natural sweetener for this recipe.
They’re naturally rich in fiber, antioxidants, vitamins, and minerals while providing a rich caramel-like sweetness.
If dates aren’t your favorite, don’t worry.
Maple syrup, agave, coconut sugar, monk fruit, pure cane sugar, or even brown sugar all work beautifully.
Some of our boys actually prefer this recipe with a little brown sugar, and that’s okay.
My goal has never been perfection—it’s creating food that nourishes while bringing joy to the table.
Two Ways to Prepare Your Cashews
Properly preparing your cashews helps create the smoothest, creamiest milk.
Overnight Soak
Perfect if you’re planning ahead.
• Cover cashews with filtered water.
• Soak for about 8 hours (I prefer refrigerating them).
• Drain and rinse well before blending.
Quick Simmer (My Favorite)
When I first started making homemade cashew milk, I always soaked my cashews overnight. It worked well and produced a wonderfully creamy milk.
Over time, however, I began experimenting with different methods and found that a quick simmer has become my preferred approach. Not only is it faster when I decide to make a batch on the same day, but I’ve also found that the finished cashew milk tends to stay fresh a little longer in the refrigerator.
Here’s how I prepare them:
Bring 5–6 cups of filtered water to a boil.
Add the raw cashews.
Reduce the heat and gently simmer for 20 minutes.
Drain and rinse the cashews thoroughly under cool water.
They’re now perfectly softened and ready to blend.
This simple step creates a beautifully smooth, creamy milk without having to plan a day in advance.
👩🍳 Chef’s Note: While I personally prefer the simmering method, overnight soaking is still a wonderful option if you’re preparing ahead or prefer to keep the cashews completely raw. Both methods produce delicious homemade cashew milk—it simply comes down to your preference and schedule.
👩🍳 Chef Charity’s Tips
• Blend longer than you think you need to. The smoother the milk, the creamier the texture.
• If using dates, soak them for 5-10 minutes first so they blend effortlessly, I use hot water and add water as part of the recipe.
• Add the water gradually rather than all at once for the smoothest consistency.
• The milk will be warm after blending because of the high-speed blender. Chill before serving or simply pour it over ice.
• Label your jar with the preparation date. Food safety is something I take seriously in my kitchen, and it’s a habit worth developing.
Proper Storage
Store in a sealed glass bottle or mason jar in the refrigerator.
Shelf Life
• Simmered cashews: 5–7 days
• Soaked cashews: 3–5 days
Natural separation is completely normal, simply shake well before serving.
Make It Your Own
Try adding:
• Cacao
• Extra cinnamon
• Vanilla bean
• Pumpkin pie spice
• Matcha
• Espresso
• Chia seeds
Every variation creates something a little different while keeping the same nourishing foundation.
Frequently Asked Questions
Do I have to strain the milk?
Not if you’re using a high-powered blender. It creates an incredibly smooth milk. If you’d like an ultra-silky texture, you can strain it through a nut milk bag.
Can I freeze it?
Absolutely! Freeze in ice cube trays and use the cubes in smoothies or recipes.
Can I make it unsweetened?
Yes! Simply omit the sweetener altogether for an unsweetened version.
Nourishing Beyond the Plate
At Charity’s Vegan Kitchen, I believe food should nourish more than our bodies.
It should nourish our hearts. Slow us down. Bring us together. Create meaningful moments around the table. Offer comfort after a long day. And remind us that caring for ourselves and those we love often begins with the simplest acts.
Whether you’re making this cashew milk for yourself, your family, or someone dear to you, I hope this recipe inspires you to cook with intention, savor the process, and find joy in nourishing both body and soul.
Thank you for welcoming me into your kitchen. It is truly an honor to be part of your journey.
With gratitude,
Charity
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