How to Make Cashew Milk at Home in Three Simple Steps

Cashews are soft and creamy, so they blend into a smooth milk without needing to be strained, which makes this far easier than almond milk. You don't need any special equipment beyond a blender. For this, plain cashews are best, and our Cooking Cashew is made for it.

1 cup (about 150 g) plain cashews, 3 to 4 cups of fresh water, and a pinch of salt. Optional extras are a date or a teaspoon of honey or kithul treacle for sweetness, and a little vanilla.

Cover the cashews with water and leave them for about 4 hours, or overnight in the fridge. If you're short of time, cover them with just-boiled water for 15 minutes instead. Soaking softens the nuts so they blend smoothly.

Drain and rinse the cashews, then put them in a blender with 3 cups of fresh water and the salt. Blend on high for a minute or two until completely smooth. For a creamier milk, use less water; for something lighter, use up to 4 cups.

Add your sweetener and blend again briefly. Pour it into a clean jar. It keeps in the fridge for about 3 to 4 days, and it separates a little, so shake it before you pour. You don't need to strain it, but a fine sieve gives a silkier finish if you like.

Pour it over cereal, add it to tea or coffee, blend it into smoothies, or use it in place of milk in porridge and baking. Thicker versions work as a dairy-free cream for desserts. See cashew cream for that.

If the milk feels grainy, the cashews probably needed a longer soak or a longer blend, so soak them for the full four hours and blend for another minute or two. If it tastes bland, add a pinch more salt or a date. If it is too thin, use less water next time, and if it is too thick, add water a splash at a time. A little separation after a day in the fridge is normal, so shake the jar before you pour.

Blend in a spoonful of cocoa powder for chocolate milk, a pinch of cardamom or a little vanilla for a fragrant milk, or a spoonful of kithul treacle for a Sri Lankan sweetness. Add flavours at the end and taste before you pour, since a small amount goes a long way.

Homemade cashew milk has no stabilisers or additives, which is why it only keeps for three to four days. It is also mostly water, so it has less protein and fewer minerals per cup than the nuts themselves, and it does not replace the calcium and vitamin B12 in dairy milk. See cashews in a plant-based diet for the bigger picture, and remember that cashews are a tree nut.

Whisk a few tablespoons of Cashew Powder into a cup of warm water for a quick, rougher version with no soaking. More ideas are in our cashew recipes. Quantities are a starting point, so adjust to taste.