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How to make Cashew Milk

Cashew milk has a light, subtle, delicate, slightly sweet flavour; it is one of the tastiest, creamiest and smoothest plant-based milk to make. 


Cashews have a higher protein and lower fat content than most nuts; they are a rich source of mono-saturated fats and minerals like magnesium, potassium and iron.   


Cashew Milk does not need to be strained as other nut milks do.  Making the time for DIY cashew milk = you are in control of the ingredients’ + quality + you are not paying for manufacturing fillers or packaging!

  • Servesmakes 4-5 cups
  • Cooks in 0
  • Prep time soaking + 3mins
  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Vegan

    Vegan Plant-based recipes have no animal products; no meat, no eggs, no dairy, no honey. Plant-based recipes ingredients are made from plants.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Iron

    Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.

    Foods high in Iron;
    Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
    Red meat, poultry, liver, fish, shellfish - sardines, 
    Eggs, Mushrooms, 
    Tofu, Black Beans, Chickpeas, Lentils, Beans
    Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
    Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
    Dried fruits apricots, raisins, molasses

  • Magnesium


adds to shopping list

  • 1 cup raw cashew pieces
  • 2 cups water - soaking
  • 4 -5 cups filtered water - blending*


How to make Cashew Milk


RINSE AND SOAK 1 cup cashews in 2 cups water for 30 mins to overnight*


DRAIN soaking water and rinse the soaked cashews again.


ADD 4-5 cups filtered water + soaked cashews to a high-speed blender; blend 45sec – 1min until smooth + creamy


SERVE in a glass, use to make Coconut Cacao Chia Pudding 


STORE in a glass jar in the fridge up to 4 days OR ferment into Kefir

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*BUDGET CONSCIOUS You can use 5 cups water instead of the usual 4 cups to be more budget-conscious.


*Budget Considerations; if you use 4oz | 113g or 1cup raw cashews pieces + 5cups water = 5cups cashew milk.
Cost approx = US $3.00 for 5cups | 40oz | 1.18 litres or $0.60 per cup which is cheaper than buying and much better for you and the planet as your not paying for fillers and packaging.  Organic raw cashew splits, or pieces average around US$12 per lb | ½ kg | 453g 


YOU CAN SKIP the soaking – cashews are the only nut where this works!  For the smoothest results soak at least 30mins.


NO STRAINING: Soaked cashews blended into milk become silky smooth and super creamy in a high-speed blender.  Cashew milk does not need to be strained – so if you don’t like “bits” and don’t want to strain your plant milk cashew is an excellent choice for you!


ADD 2tsp Prebiotic fibre: green banana flour, cassava flour, acacia fibre powder, tapioca fibre (not starch), chicory root powder, Jerusalem artichoke powder, mesquite powder, baobab powder   Prebiotic fibre passes through the small intestine and into the colon where it feeds our beneficial bacteria and helps colonise our gut.  The prebiotic fibre helps with plant milk fermentation.


DETAILS How to make PLANT MILK & then ferment to make KEFIR


Cashews trees need a tropical climate to grow, depending on where and how they are grown, where you live and where the nuts come from, will determine how sustainable and fair trade cashews are.  Raw splits/broken pieces the best for making cashew milk and cost-effective.


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