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5 from 4 votes

How to Make Cashew Milk - Quickly!

Learn how to make cashew milk at home - no straining or long soak required! You can enjoy this smooth, creamy and rich plant based milk in less than 20 minutes. It tastes so much better than store-bought!
Prep Time20 mins
Total Time20 mins
Course: Drinks
Cuisine: American
Servings: 8 servings
Calories: 97kcal
Author: Nora Taylor


For vanilla cashew milk

  • 1-2 tablespoons pure maple syrup, or more to taste
  • 1 teaspoon pure vanilla extract
  • tiny pinch of salt, optional


  • Quick soak the cashews: Add the cashews to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes. Alternatively, you can soak them overnight.
  • Drain the cashews, then add them to a high speed blender, along with the 4 cups of fresh water and maple syrup/vanilla, if desired, for slightly sweetened vanilla milk. Or keep it plain if you plan on using it for savory dishes.
  • Blend on high for 1-2 minutes until creamy and white. There is no need to strain it through a nut bag, like with almond milk.
  • Transfer cashew milk to glass jugs or other airtight container. It will keep for up to 4 days. It can also be frozen. Enjoy!


  1. For less creamy cashew milk, you can add an extra cup of water. As written it is very creamy, sort of similar to whole milk.
  2. Sweetener options: I used pure maple syrup, but you can use a few dates, agave or even a little granulated sugar, as desired. 
  3. Chocolate milk: Add 3 tablespoons cocoa powder and more sweetener, to taste. So good!
  4. Strawberry milk: Add 1 cup of freeze dried strawberries (or 1-2 cups fresh strawberries) and increase the sweetener, to taste.


Serving: 1of 8 servings | Calories: 97kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg