I’ve been making homemade cashew milk for years and it’s one of the easiest ways to not only avoid added sugars and additives in your everyday diet, but to get the freshest milk on the market. So many nut milks, especially those served in coffee shops and cafes, contain unnecessary added sugars, oils, and ingredients I personally wouldn’t use in my own recipes. I always prefer unsweetened products and then taking ingredients like cinnamon, vanilla, dates, and fresh fruit (for yogurt) to sweeten it myself.


Making your own cashew, almond, coconut, hemp, etc. milk in your own kitchen is great because it allows you to flavor to milk however you like, can be a much more affordable option if you’re able to buy the nuts in bulk, and keeps the ingredients clean. If you like a sweeter option, try adding 1-2 dates to your blend!

Hot tip with cashew milk: you do not need to strain after you blend like how you do with almond milk, as long as you let the cashews soak for the recommended amount of time to soften!

  • Water
  • Cashews
  • Vanilla Bean Powder or Vanilla Extract
  • Sea Salt
  • Cinnamon
  • Date


Because homemade cashew milk is superior in freshness, quality, and taste to store-bought, there is a bit of prep that goes into it. The cashews and the date both require soaking, which helps make the cashew milk smoother and creamier.

Ideally, you’d soak the cashews overnight. I totally understand that sometimes we just might not have that kind of time, so you have additional options. Soak the cashews in hot water and let them sit for about 4 hours, or soak the cashews in boiling water for 30 minutes.

Whichever method you choose is great! Be sure to strain the cashews and discard the water. Add the cashews and fresh water to a high-speed blender, along with any other ingredients you prefer to flavor it up. Like cinnamon, vanilla, pinch of sea salt, and a date, for added sweetness. Blend for about 60 seconds on high, or until completely smooth and frothy.


Homemade cashew milk keeps fresh in the fridge for up to five days, which is nice because you can make a batch at the start of each week. Just make sure you’re storing it in a container that is sealed and you’re good to go!



One of the BEST ways I love to use my homemade cashew milk is with my 20-Minute Paleo Granola topped with fresh berries. It also makes a great creamer for your coffee, especially if you blend the cashew milk with 2-3 dates for a sweeter flavor. But again, this milk is super versatile and works with anything you’d use milk with. I hope you love it!

Homemade Cashew Milk

5 from 5 votes
By Rachael DeVaux
Servings: 5 servings


  • 1-2 cups raw cashews
  • 8 cups filtered water
  • 1/2 tsp vanilla bean powder, (or sub vanilla extract)
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 pitted date, soaked in hot water for 10 minutes, (optional)


  • Add cashews to a large glass or bowl and fill with water until all cashews are covered. Let sit for 4 hours (or overnight) to soften. *To speed up process, use near boiling water and let sit for 20-30 minutes.
  • Once softened, strain cashews and discard the water they were soaked in.
  • Add cashews to high-powered blender, along with remaining water, vanilla, cinnamon and sea salt. Feel free to sweeten with a splash of maple syrup or honey, or a pitted date.
  • Blend on high for 2-3 minutes. No need to strain cashew milk if nuts were able to soak.
  • Pour cashew milk in milk jug or other storage jar and refrigerate. Lasts up to 4-5 days. Enjoy!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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  1. Add what remaining water? You wrote to discard water in which cashews soaked. Thanks for all the unhealthy info about oat milk ingredients. I had no idea!

  2. On step 3 where it says blend with remaining water, how much water specifically is that? I’m confused on the measurement and don’t want to make mine too thin

  3. Has anyone tried this in coffee? I’m looking for a milk substitute for my coffee that doesn’t curdle/separate and doesn’t have vegetable oils.