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Cashew Milk - Easy step by step recipe for delicious Cashew milk.

How to Make Cashew Milk

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Hi Bold Bakers!

Welcome to the fourth and final episode of my Bold Baking Boot Camp. This week we are learning How to Make Non-Dairy Milk including Almond Milk, Cashew Milk and Coconut Milk. In previous weeks we covered how to make Gluten-Free Flours, a Sugar Substitute Chart and a Weight Conversion Chart, so if you missed those you can always catch up.

Whether you eat dairy free or not, nut milks have made their way into our everyday diets. We have them in drinks like coffee, smoothies and also curries and soups. They taste great and they are incredibly easy to make. I’m going to show you how to make 3 of the most popular non-dairy milks.

We have come a long way in recent years from thinking that dairy free, gluten free and vegan ingredients and recipes are just for those who are intolerant or have a particular diet. Chefs and restaurants have educated themselves and learned how to serve up 5 star food that is geared towards anyone who wants to eat a particular way.

Cashew Milk is rich and silky, I like to add this non-dairy milk to smoothies and even dishes like Korma for its nutty flavor. If you’re looking for more non-dairy milks, get my recipes for Almond Milk and Coconut Milk

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Important Note: You can replace Non-Dairy Milks for regular milk or water in your recipes. The equation is equal parts 1:1 ratio.

5 from 1 vote
Cashew Milk - Easy step by step recipe for delicious Cashew milk.
Cashew Milk
Prep Time
10 mins
Total Time
10 mins
Servings: 1 pint
Author: Gemma Stafford
  • 1 cup (50oz/142g) cashews raw unsalted
  • 4 cups (32floz/900ml) filtered or purified water
  1. Soak your nuts in 4 cups of water (2 pints) for 8 hours at room temperature.
  2. Discard soaking water and rinse your nuts in a colander.
  3. Place soaked nuts and fresh new water in high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
  4. Strain milk through a clean tea towel or a nut bag and squeeze into a bowl.
  5. Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
  6. Feel free to add vanilla, cinnamon or other flavors to your milk.
Recipe Notes

I find that 1 cup of nuts is more than enough for 1 quart of milk, some people prefer 2 cups.
These same instructions work for any nut that you prefer to use. Though, generally almonds are my go-to choice.
Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.

And in case you missed previous episodes, make sure to get my Homemade Gluten Free flours  and Weight Conversion Chart.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Taline on January 21, 2019 at 10:26 am

    Hi Gemma
    About almond milk , is it the same amount of water soaked overnight i.e. ( 4 cups of filtered water for 1 cup of almond to blend) ? !
    Thank you

    • Gemma Stafford on January 22, 2019 at 5:37 am

      Hi Taline,
      Yes, the method is exactly the same,
      Gemma 🙂

  2. LadyIreland on April 5, 2018 at 12:35 pm

    I have another use for the pulp after making nut milk. Add it to no-bake chocolate/oatmeal cookies!

    • Gemma Stafford on April 6, 2018 at 7:40 pm

      really great idea 🙂

  3. melinadiwangsa on April 15, 2017 at 10:09 pm

    hii sis gemma… if i make that coconut milk..
    have i COOK coconut before i blend with water?

    thx you

    • Gemma Stafford on April 17, 2017 at 2:36 am

      Hi there,
      NO! this depends on what you are using. If you are using dried coconut follow the recipe here. If you are using fresh coconut you blitz the flesh and the water from the coconut until it is really find, then strain it through a fine cloth, pressing out the last of the milk. There are a number of techniques but this will work for you,
      Gemma 🙂

  4. Gemma Stafford on February 13, 2017 at 10:01 am

    Sally, I think I am going a bit mad!
    sorry, I corrected this recipe more than once, and for some reason it did not take correction!
    I have returned to it right now again, and corrected it, your patience is really appreciated. thank you for sticking with it, I need this level of support sometimes!
    Gemma 🙂

  5. aksara on February 13, 2017 at 12:51 am

    Hi Gemma, i have question. In the video you said cashew have to soaked for only 2 hours. Later in the recipe you wrote 8 hours. Which one the best? Thanks 🙂

    • Gemma Stafford on February 13, 2017 at 8:09 am

      Hi Aksara,
      I will check this recipe, it should read two hours, sorry for the confusion,
      Gemma 🙂

  6. Yvonne on January 26, 2017 at 10:19 am

    The recipe for cashew milk calls for 1 cup of almonds.

    • Gemma Stafford on January 27, 2017 at 3:27 am

      Thank you Yvonne, I have edited this now,
      Gemma 🙂

      • Mari on August 12, 2017 at 11:41 am

        Hi! It’s still almonds 🙂 I suppose your website knows your taste preference :))
        By “new water” you mean still the same amount of water, right?

        • Gemma Stafford on August 13, 2017 at 12:11 pm

          Mari, what would I do without you!
          There be gremlins, I hope the correction will hold this time, I have no idea why this is happening, but thank you,
          Gemma 🙂

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