How to Make Cashew Milk at Home: Easy 4-Ingredient Recipe

Cashew milk is the easiest homemade plant-based milk you can make  and when you make it yourself with good quality raw cashews, the result is so much richer, creamier, and more flavourful than anything that comes in a carton.

No straining required, no specialist equipment, and the whole process takes about 10 minutes of active time. Here is the full recipe, plus variations and tips for getting the best result every time.

Why Cashew Milk? How It Compares to Other Plant Milks

What You Need

Ingredients (Makes 1 Litre)

• 150g raw cashews (about 1 cup) — from PRESTIGIOUS Vietnam Grade A raw cashews

• 600ml to 750ml fresh cold water (adjust for preferred thickness)

• 1 pinch of sea salt (enhances the natural sweetness)

• Optional sweetener: 1 pitted Medjool date, OR 1 teaspoon of honey, OR half a teaspoon of vanilla extract

Equipment

• High-speed blender (any standard kitchen blender works — a high-speed model produces smoother results)

• Glass jar or bottle for storage

• Optional: nut milk bag or cheesecloth if you prefer an ultra-smooth result (not required for cashews)

Step-by-Step Recipe

Step 1 — Soak the Cashews (4–6 Hours or Overnight)

Place 150g of raw cashews in a bowl and cover generously with cold water. Leave to soak for a minimum of 4 hours  overnight in the fridge is ideal.

Soaking softens the cashews, making them blend more completely into a smoother milk and breaking down some of the natural compounds that can make cashews harder to digest for some people.

Short on time? You can use a quick-soak method: cover cashews with boiling water for 30 minutes. The result won't be quite as smooth or creamy, but it works.

Step 2 — Drain and Rinse

Drain the soaked cashews in a colander and rinse thoroughly under cold water. This removes the compounds released during soaking that can contribute to a slightly bitter aftertaste. The rinsed cashews should look plump and ivory-white.

Step 3 — Blend

Add the drained cashews and 600ml of fresh cold water to your blender. Add the pinch of sea salt. If using a sweetener — a pitted Medjool date is the most natural and flavourful option — add it now. Blend on high speed for 60–90 seconds until completely smooth. There should be no visible cashew pieces remaining.

Step 4 — Taste and Adjust

Taste the milk before storing. If you want it thinner, add 100–150ml more water and blend again for 15 seconds. For a sweeter milk, add a second Medjool date or a drizzle of honey. For a flavoured version, add a teaspoon of vanilla extract or a quarter teaspoon of cinnamon.

Step 5 — Store

Pour into a clean glass jar or bottle with a tight lid. Store in the refrigerator and use within 3–4 days. Shake or stir well before each use — natural separation is completely normal and is a sign there are no artificial stabilisers.

Cashew Milk Variations

• Vanilla Cashew Milk: add 1 tsp vanilla extract + 1 Medjool date — perfect for coffee and cereal

• Chocolate Cashew Milk: add 1 tbsp raw cacao powder + 2 Medjool dates — a genuinely healthy chocolate milk

• Spiced Cashew Milk: add quarter tsp cinnamon + quarter tsp cardamom + 1 Medjool date — inspired by South Asian masala milk

• Extra Thick Cashew Cream: use 200g cashews to 400ml water — use as a cooking cream substitute in curries and soups

Why Use Raw Cashews for Cashew Milk?

Raw cashews  unroasted and unsalted are essential for the best cashew milk. Roasted cashews produce a darker, more intense flavour that works beautifully as a snack but overpowers the delicate creamy flavour you want in a milk.

Raw cashews blend into a completely clean, naturally sweet base that takes on any flavour you add without competing with it.

Our raw cashews from Vietnam are Grade A quality — naturally ivory-white, properly dried, and processed to HACCP food safety standards. The quality of your cashews directly determines the quality of your milk.

Shop Raw Cashews for Cashew Milk in Hong Kong

The quality of your cashew milk starts with the quality of your cashews. Our premium raw cashews are sourced directly from established Vietnam processors — Grade A, naturally ivory-white, and free from any additives or preservatives.

Available in 380g with free delivery on orders over HK$395. If you're exploring our full nuts range, visit our nuts collection.

Note: Individuals with tree nut allergies should not consume cashews or cashew milk in any form. Homemade cashew milk contains no preservatives and should be consumed within 3–4 days of preparation.