CREAMY VANILLA CASHEW MILK
on Aug 18, 2023, Updated Jun 05, 2025
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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!
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.
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.
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Pin ItBut 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.
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Pin It- 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.
How to Make Homemade Cashew Milk
SOAK YOUR CASHEWS
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.
MAKE THE MILK
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.
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.
Separation is normal, so just shake up the container or bottle before using it as desired.
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!
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.
You’ll get 2 liters of milk from this recipe, enough for all your morning beverages throughout the week.
Recipes To Make With Homemade Cashew Milk:
- My Everyday Iced Honey Matcha Latte
- Pumpkin Cream Chia Pudding
- Spirulina Iced Matcha Latte
- Apple Pie Chia Pudding
- Bone Broth Protein Hot Chocolate
Or, try my holiday versions: Pumpkin Spice Maple Creamer
Get the Protein-Empowered digital cookbook!
CREAMY VANILLA CASHEW MILK
Equipment
Ingredients
- 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)
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious and I have my son hooked too. Question though,: you usecoconut cream and milk interchangeably. Is the cream the white stuff and the milk the clear liquid?? Which do we use? Love and appreciate all you do!!
Thank you, Kimber! Yes the cream is the thick part on the top of a can of coconut milk. You can also buy cans of just coconut cream, too!
I so badly want to make this recipe work. I do not have a vitamix so I used a nutribullet the consistency came out with a texture. Is that suppose to happen?
I would recommend blending it for longer! If it still turns out with a texture, you may need to strain it through a nut bag as your blender just might not be high powered enough.
I love this recipe! i was looking for something i could easily make myself for morning lattes. this is the perfect addition and comes together so easily!
Yay! Thank you, Abby! So happy to hear this will become part of your morning ritual 🙂
My husband and I are both obsessed with this cashew milk recipe! Definitely added into our weekly rotation!
That makes me so happy to hear, Kate! So glad you both love it!
Better than store bought!
So good! I should have made this months ago…….
Omg, taken aback how yummy and easy this is! Thank you
This sounds soooo good, but I’m terribly intolerant of coconut products. (Lots of inflammation and pain). Any suggestions for a substitution?
You can totally omit the coconut milk!
Hi Olivia! I’m out of coconut cream but I do have coconut milk on hand. Any tips on subbing?
You can totally skip the coconut milk if you don’t have it on hand 🙂
I love this recipe! Do you know how many calories are in the batch or per half cup?
Love this milk! It’s amazing! I was wondering the nutritional facts as well…..Mainly the calories!
Hi, Terrell! I’m working on getting macros added to the site but you can plug in all of the ingredients into an app like My Fitness Pal and it will tell you.