Healthy Baking, Homemade Ingredients

How to Make Cashew Milk

5 from 2 votes
Learn how to make Cashew Milk for a delicious non-dairy milk that you can use in your baking, smoothies, soups or even curries.
Cashew Milk - Easy step by step recipe for delicious 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.

Watch The Recipe Video!

Cashew Milk

5 from 2 votes
Learn how to make Cashew Milk for a delicious non-dairy milk that you can use in your baking, smoothies, soups or even curries.
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 minutes
Total Time 10 minutes
Learn how to make Cashew Milk for a delicious non-dairy milk that you can use in your baking, smoothies, soups or even curries.
Author: Gemma Stafford
Servings: 1 pint


  • 1 cup (50oz/142g) cashews raw unsalted
  • 4 cups (32floz/900ml) filtered or purified water


  • Soak your nuts in 4 cups of water (2 pints) for 8 hours at room temperature.
  • Discard soaking water and rinse your nuts in a colander.
  • 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.
  • Strain milk through a clean tea towel or a nut bag and squeeze into a bowl.
  • Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
  • 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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7 years ago

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

thx you

I Food
4 years ago

Super easy to make and I didn’t strain it and it was super smooth and silky.
I added cinnamon to half of it.
Thank you Gemma.

5 years ago

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

6 years ago

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

Gemma Stafford
7 years ago

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 🙂

7 years ago

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 🙂

7 years ago

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

This Recipe Made By Bold Bakers

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I Food

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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