In a recent podcast interview, I was asked what two of my favorite go-to recipes are. Of course, I thought of my Viral Chuck Roast — the recipe that I’ve been making for years for dinner parties and gatherings. The second recipe was this Creamy Vanilla Cashew Milk. I make this weekly and keep it in my fridge for my morning matcha. 

Creamy Vanilla Cashew Milk - Olivia Adriance

While you can certainly buy cashew milk, once you try this recipe you’ll never go back to the store-bought stuff again. Many nut milks are full of sugar and contain unnecessary ingredients, such as thickeners, artificial flavors, and seed oils. My homemade cashew milk recipe is creamier and more delicious than anything you can grab off a shelf. Not to mention, it’s cheaper too! 

But what I really love about making cashew milk is that you don’t need to use a nut milk bag. Unlike almond milk, which can still turn out gritty in a high-powered blender, cashews are super creamy. There’s no need to strain cashew milk through a nut milk bag – meaning you only have to clean one piece of equipment! Soaking the cashews beforehand ensures that you’re left with silky smooth milk. 

Give my Creamy Vanilla Cashew Milk a spin (no pun intended) and let me know what you make out of it! I love seeing your creations over on my Instagram, @olivia.adriance

Key Ingredients You’ll Need

  • Raw cashews: This nut makes the final product super, super creamy! I usually use Terra Soul Mylk Cashews for this recipe. You can use roasted cashews, but raw cashews have a more subtle flavor and will provide a creamier finish. If you opt for another type of nut, such as almonds, you’ll need to strain it through a nut milk bag.   
  • Canned coconut cream: I tend to buy canned coconut cream. However, coconut cream is the thick layer at the top of a can of coconut milk. Placing the coconut milk in the fridge makes it easier to scoop off the cream from the top. This is optional, but I like it for extra creaminess. You can save the rest of the coconut milk for another use, such as smoothies.  
  • Sweetener: Honey, maple syrup, or dates all work interchangeably. I tend to use honey but I’ve tested it with all three with great results! Feel free to adjust the sweetness level to your taste preference.
  • Sea salt: I like the taste of the salt to balance out the sweetness from the honey. Feel free to omit if you’d like.  
Creamy Vanilla Cashew Milk - Olivia Adriance

How to Make Homemade Cashew Milk 


Add the raw cashews to a container with a lid and fill with water. Cover with a lid, place in the fridge, and let soak overnight, or at least 4 hours. 


Strain the cashews and rinse until the water runs clear. 

Add all the ingredients to a high-speed blender (like a @vitamix) and blend for 2 minutes until frothy. 

Store in the fridge in an airtight container for up to a week. 

It’s literally that easy!

Frequently Asked Questions 

I receive so many questions about this fridge staple of mine! Here are some answers to my most frequently asked questions. 

  • Storage: The milk will last in the fridge for 5 to 7 days. I keep mine in a glass bottle so it’s easy to pour from. 
  • Shake before use: Separation is normal, so just shake up the container or bottle before using it as desired.
  • Frothiness: This milk froths a little, but not as much as some kinds of nut milk that you buy from the store. Again, those milks tend to be filled with thickeners like gums. This homemade cashew milk is better for you using only natural ingredients! 
  • Necessary equipment: A high-powered blender, such as a Vitamix, is essential for this recipe. If you only have a low-powered blender, I recommend straining the milk through a nut milk bag or cheesecloth. This will remove any grit from the cashews that haven’t been blended finely enough. Note, grit is not normal so if you see any grit it likely means your blender is not high-powered. 
  • Final Product: You’ll get 2 liters of milk from this recipe, enough for all your morning beverages throughout the week. 
Creamy Vanilla Cashew Milk - Olivia Adriance

Recipes To Make With Homemade Cashew Milk 


Better than store-bought, you can whip up this creamy, delicious cashew milk in your blender without straining! It’s the perfect dairy-free addition to your morning latte.


  • 1 ½ cups raw cashews soaked overnight or for at least 4 hours
  • 7 cups water
  • ¼ cup coconut cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon sea salt
  • 3 tablespoons honey or maple syrup (can sub 3 pitted dates)


  • Add the raw cashews to an airtight container, cover with water, and place in the fridge.
  • Soak overnight or for at least 4 hours.
  • Strain the cashews and rinse until the water runs clear.
  • Add all of your ingredients to a high-speed blender and blend for 2 minutes until frothy.
  • Store in the fridge in an airtight container for up to a week.
  • ENJOY!

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