How to Make Cashew Milk (No Straining!)

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Pouring homemade cashew milk from a pitcher into a glass

Introducing THE easiest homemade dairy-free milk: cashew milk! It’s creamy and dreamy with no straining required. Simply soak, blend, and GO! 

It’s perfect for baking (lemon bars, anyone?), savory dishes, or as a thicker milk in your morning cup of joe. Just 2 ingredients, a blender, and a short soaking time until you’re ready to use your new favorite milk! Let us show you how it’s done!

Cashews, sea salt, maple syrup, vanilla, and water

How to Make Cashew Milk

We start with soaking cashews to soften them and achieve a more neutral flavor. Then the soaked cashews go into a high-speed blender with fresh water and a pinch of sea salt.

If you’ll be using it in sweet recipes, maple syrup and vanilla are delicious but optional additions!

Pouring water over cashews in a blender

Blend it all up and you’ve got (cashew) milk! And that’s it! There’s no need to strain it because cashews are so soft.

Frothy cashew milk in a blender

We hope you enjoy this cashew milk recipe, friends! It’s:

Super creamy
& SO delicious!

It’s perfect in savory or sweet recipes, including baking, sauces, and soups, or for adding to coffee. And you’re definitely going to want it around for tomorrow’s new DREAMY dessert!

More Homemade Dairy-Free Milks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Pouring cashew milk from a blender into a pitcher for our tutorial on how to make cashew milk

How to Make Cashew Milk (No Straining!)

THE easiest way to make cashew milk. Vegan, super creamy, and so versatile. Made in a blender with 2 ingredients and no straining required!
Author Minimalist Baker
Pouring homemade cashew milk from a pitcher into a glass
5 from 3 votes
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 14 (~1/2-cup servings)
Course Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 ½ cups raw cashews (soaked for 1-2 hours in hot water or overnight in cold water)
  • 6-7 cups water (less for a thicker milk / more for a thinner milk)
  • 1 pinch sea salt
  • 1-2 tsp maple syrup (optional)
  • 1 tsp vanilla extract (optional)


  • Add your soaked and drained cashews, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep the blender running for at least 1 minute to break down the cashews as much as possible.
  • Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
  • Freeze in an ice cube tray to easily add small quantities to your favorite recipes.



*Prep time includes soaking cashews in hot water.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 14 servings)

Serving: 1 (half-cup) serving Calories: 77 Carbohydrates: 4.2 g Protein: 2.5 g Fat: 6.1 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 92 mg Fiber: 0.5 g Sugar: 0.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.9 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Darryl, you could do that, but the flavor is more neutral if using fresh water for blending.

  1. Lore says

    I have been making cashew milk like this for years–mostly because I’m too lazy to strain. It’s so good. The one deviation from this recipe is I add is a few dates for sweetness instead of maple syrup. They can be kept in the freezer and thrown in frozen. I have a Vitamix which pulverizes everything.

    This milk is excellent combined with oat milk. For lattes I foam 1 part Oatley with 2 parts cashew. The Oatly gives it a lovely foam which I’ve never been able to dup with ANY homemade version. Would love to see specifically a barista version of Oatly on MB.

  2. Vicky says

    Can’t wait to try! Would this foam for coffee? And would it be good to use for chocolate milk for kids? And what’s the dreamy dessert that uses this milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky, Yes, it does foam for coffee! You can see it around the 0:08 mark in the video :) YUM, it would make a delicious chocolate milk. You can reference this recipe for cocoa powder, sweetener, etc. The dreamy dessert is these lemon bars. SO GOOD! xoxo

      • vicky says

        OMG I had to come back here and thank you for this amazing milk! It’s so good and easy to make, I love it in my coffee more than any milk and it’s probably the healthiest! thank you! can’t wait to try the Nutella milk for my kids!

  3. The Vegan Goddess says

    Do you mean to boil the cashews on the stove for 1-2 hours or to boil water and then pour the boiled water over the cashews to soak in a bowl for 1-2 hours?

      • The Vegan Goddess says

        Okay, thanks! That’s what I thought you meant. I believe it said “boiling water” not “boiled water” so I was confused. But I did it correctly and will enjoy it tomorrow with my coffee.

        I could only fit two cups of water in my little blender but it should make a nice rich creamer.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry for the confusion! We adjusted it for clarity. It will be lovely as a creamer! Enjoy!