Is it cheaper to make your own cashew milk?

Yes—learning how to make cashew milk at home is almost always more affordable than buying it pre-made. Store-bought cashew milk can cost $4–$6 per carton, but homemade versions often cost half that, especially when buying cashews in bulk. Plus, you get more milk and no fillers, gums, or preservatives.

Do you need to soak cashews before making milk?

Absolutely. Anyone serious about how to make cashew milk should never skip soaking. Soaking softens the cashews, making them easier to blend and improving the milk’s texture. It also helps reduce anti-nutrients like phytic acid, which can block mineral absorption. Four hours is the minimum—overnight is ideal.

How long does homemade cashew milk last?

Properly stored in a sealed glass container, homemade cashew milk stays fresh in the fridge for 3 to 5 days . If you know how to make cashew milk, you’ll also know to shake it well before each use and always sniff it before pouring. Any sour smell or thick clumps? Time to toss it and blend a new batch.

Can I use roasted cashews for milk?

Technically, yes—but it’s not recommended. If you’re committed to how to make cashew milk that tastes fresh and smooth, stick to raw cashews. Roasted nuts can result in a bitter, smoky, or overpowering flavor. Raw cashews offer the cleanest, creamiest taste for plant-based milk.

Is cashew milk healthier than almond milk?

Yes, and that’s another reason to love learning how to make cashew milk. It heats well for lattes, hot chocolate, or cooking—without curdling like many other non-dairy milks. Just warm it gently over low heat and stir regularly. Avoid boiling, which can alter flavor and texture.

How to Make Cashew Milk in 2 Easy Steps You’ll Love

Name: How to Make Cashew Milk in 2 Easy Steps You’ll Love
Prep time: 5 min
Total time: 5 min
Yield: 4 cups
Cuisine: Global
Ingredients: 1 cup raw cashews; 3–4 cups filtered water; 1–2 dates (optional); 1 tsp vanilla extract (optional); Pinch of salt (optional)

Ingredients

Scale

1 cup raw cashews

3–4 cups filtered water

1–2 dates (optional)

1 tsp vanilla extract (optional)

Pinch of salt (optional)

Instructions

Soak cashews for 4 hours or overnight.

Drain and rinse. Blend with water until smooth.

Add optional flavorings and blend again.

Store in a sealed container in the fridge for up to 5 days.

Author: Nick
Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Drink
Method: Blending
Cuisine: Global

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 1g (natural)
Sodium: 5mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: how to make cashew milk, homemade cashew milk, vegan milk, DIY nut milk, plant-based milk