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Cashew milk recipe

Cashew milk recipe

5 ratings

Learn to make this creamy non-dairy cashew milk at home. This sweet raw cashew milk is the perfect addition to any recipe and is a great alternative to your usual milk on cereal. It's worth noting that this delicious recipe requires a cheesecloth, so be sure you have one to hand before beginning! For a vegan-friendly milk, use maple syrup instead of honey to sweeten it. See method

  • Serves 8
  • 12 hours to soak, 10 mins to prepare
  • 120 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 160g whole cashew nuts
  • 1 litre filtered water (plus water to soak)
  • 1½ tsp vanilla extract
  • pinch sea salt
  • 1 tbsp honey or maple syrup

Special equipment

  • cheesecloth

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    2g 3%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 5.1g Protein 3.6g Fibre 0.6g


  1. Soak the cashew nuts overnight in three times their quantity in water. Once soaked, drain and rinse thoroughly. Add the nuts to a blender or food processor with about ¼ of the filtered water, vanilla extract and salt. Blitz for a minute or two until the nuts have been completely broken down and the mixture is smooth.
  2. With the blender still on, slowly add in the remaining water and taste. For extra sweetness, add the honey or maple syrup. Finally strain the mixture through a sieve lined with fine cheesecloth or muslin, squeezing the pulp to extract as much liquid as possible. Taste and, if necessary, adjust with a little more maple/honey and vanilla.
  3. Refrigerate in an airtight container and use within 3–4 days. The milk will separate after a few hours so mix well before serving.

See more Dairy-free recipes 

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