How to Make Cashew Milk: The Creamy Plant-Based Alternative That Changed My Morning Coffee Forever

I'll never forget the first time I tasted homemade cashew milk. It was at my friend Sarah's place in Portland, and she casually mentioned she'd made it that morning. The silky texture caught me completely off guard – nothing like those watery boxed alternatives I'd been choking down. That moment sparked what became a minor obsession with perfecting my own cashew milk recipe.

Making cashew milk at home is ridiculously simple, yet most people assume it requires special equipment or culinary expertise. The truth is, if you can operate a blender and remember to soak some nuts before bed, you're already overqualified. What really matters is understanding the nuances that transform a handful of cashews and water into something genuinely delicious.

The Cashew Advantage

Cashews possess this remarkable ability to create creaminess without the chalky aftertaste that plagues other nut milks. Their naturally buttery flavor and soft texture mean they blend into oblivion, leaving behind a smooth liquid that actually enhances rather than masks the taste of whatever you're adding it to. I've experimented with almonds, hazelnuts, even macadamias (don't bother unless you've won the lottery), but cashews remain my go-to for everyday milk-making.

The soaking process is where the magic begins. Unlike almonds, which demand an overnight soak and still retain their skins, cashews need just 2-4 hours in water to soften completely. Sometimes I forget and leave them soaking all day while I'm at work – they get almost gelatinous, which actually makes an even creamier milk. There's flexibility here that traditional dairy could never offer.

My Basic Method (And Why It Works)

Start with one cup of raw cashews. Please, for the love of all that is holy, use raw cashews, not roasted. The roasted ones create this weird, almost savory milk that tastes like liquid mixed nuts. Trust me on this one – I learned the hard way during a late-night milk emergency.

Cover the cashews with water and let them soak. Two hours minimum, but honestly, anywhere up to 12 hours works fine. The water will turn slightly cloudy – that's normal. Drain and rinse them well. This removes the phytic acid, which some people claim interferes with nutrient absorption. Whether that's true or not, rinsing definitely improves the taste.

Now comes the blending. Add your soaked cashews to a blender with 3-4 cups of fresh water. The ratio determines thickness – I prefer 3.5 cups for something that mimics 2% milk. My neighbor uses 2.5 cups and basically makes cashew cream. There's no wrong answer here.

Blend on high for 60-90 seconds. You want complete liquefaction. If your blender struggles, pause halfway through to let the motor rest. My old blender used to smell like burning plastic if I pushed it too hard – upgrading to a decent high-speed model was a game-changer, though not absolutely necessary.

The Straining Debate

Here's where cashew milk diverges from other plant milks: you don't actually need to strain it. The cashews pulverize so completely that there's minimal pulp. However, I usually pour mine through a fine-mesh strainer anyway, just to catch any stubborn bits. Some purists insist on using a nut milk bag, but I find that unnecessarily fussy for cashews. Save the nut milk bag for almond milk, where you actually need it.

The first few times I made cashew milk, I obsessively strained it through cheesecloth, convinced that professional smoothness required professional equipment. Then one rushed morning, I skipped the straining entirely. Nobody noticed. Not even my partner, who claims to have the palate of a sommelier. Sometimes we create unnecessary steps in our quest for perfection.

Flavor Variations That Actually Matter

Plain cashew milk tastes pleasant but unremarkable – like the Switzerland of beverages. The real fun starts when you add flavors during blending. A pinch of sea salt is non-negotiable; it brightens everything without making it taste salty. Think of it like salting pasta water.

For everyday drinking, I add a Medjool date or two (pitted, obviously – learned that lesson the loud way) and a splash of vanilla extract. The dates provide subtle sweetness without the processed sugar spike. Sometimes I'll throw in a tablespoon of maple syrup instead, especially if I'm making milk for baking.

My summer discovery was adding a handful of fresh mint leaves during blending. Sounds weird, tastes incredible. It creates this refreshing milk that's perfect over granola or in iced coffee. My winter version involves a dash of cinnamon and nutmeg – basically liquid holiday cheer.

Storage Realities and Daily Use

Homemade cashew milk lasts 3-5 days in the fridge, stored in an airtight container. Glass jars work best – plastic seems to absorb flavors and make the milk taste funky faster. I've noticed it stays fresh longest when stored in the back of the fridge, away from the temperature fluctuations near the door.

The milk will separate – that's natural and doesn't mean it's gone bad. Just shake before using. If it smells sour or develops a thick, yogurt-like consistency, it's time to make a fresh batch. I've pushed it to day six before, but the flavor definitely deteriorates.

One thing nobody tells you: homemade cashew milk behaves differently than store-bought in hot beverages. It can curdle in very acidic coffee, especially if you pour cold milk into piping hot liquid. The solution? Either let your coffee cool slightly or warm the milk gently before adding. I keep a small pot specifically for warming plant milk – it takes 30 seconds and prevents those unappetizing floating chunks.

The Economics of DIY Dairy Alternatives

Let's talk money, because that's what convinced me to stick with homemade. A pound of raw cashews costs me about $8 at the bulk store. That makes roughly 8-10 cups of milk, depending on my ratio. Compare that to $4-5 for a quart of premium cashew milk at the store, and the math becomes compelling. Plus, I control every ingredient – no gums, stabilizers, or preservatives with names I can't pronounce.

The time investment is minimal once you establish a routine. Sunday evenings, I soak cashews while doing dishes. Monday morning, I blend while my coffee brews. The actual active time? Maybe five minutes. I spend longer scrolling through my phone waiting for toast to pop.

Beyond Basic Milk

Once you master basic cashew milk, a world of possibilities opens up. I've used it as a base for homemade ice cream (life-changing), creamy soups, and even cashew-based cheese sauces. The leftover pulp, if you do strain, makes excellent additions to energy balls or smoothies. Nothing goes to waste.

My latest experiment involves fermenting cashew milk with probiotics to create a tangy, yogurt-like drink. It's not quite there yet – the consistency keeps coming out too thin – but the potential is obvious. Traditional dairy's monopoly on fermented products is crumbling, one nut at a time.

Final Thoughts From a Convert

Making cashew milk transformed my relationship with plant-based eating. It proved that alternatives don't have to be compromises – sometimes they're genuinely better than the original. The control over ingredients, the superior taste, the satisfaction of creating something from scratch – these benefits extend far beyond saving a few dollars.

Start simple. One cup cashews, three cups water, blend, done. Master that, then experiment. Maybe you'll discover your own mint-leaf moment, that unexpected combination that makes you wonder why everyone isn't doing this. The beauty of homemade cashew milk lies not in following recipes perfectly, but in adapting them to your taste, your life, your morning routine.

Every time I pour that creamy, homemade goodness over my cereal, I think about Sarah and that first taste in her Portland kitchen. She probably doesn't know she started something that morning, casually mentioning her homemade milk. But here I am, years later, still blending cashews and converting skeptics, one glass at a time.

Authoritative Sources:

Greger, Michael. How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease. Flatiron Books, 2015.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.

Pitchford, Paul. Healing with Whole Foods: Asian Traditions and Modern Nutrition. North Atlantic Books, 2002.

United States Department of Agriculture. "FoodData Central: Nuts, cashew nuts, raw." USDA Agricultural Research Service, fdc.nal.usda.gov/fdc-app.html#/food-details/170162/nutrients.