6 Creamy Cashew Milk Recipes You Need to Try

Cashew milk has turned into one of my go-to plant-based drinks. It’s naturally creamy, smooth, and feels right at home in a Canadian kitchen. More people are choosing to make it themselves, and I get why: it tastes fresher and couldn’t be easier.

A good cashew milk recipe instantly makes everyday things better. It blends into morning coffee, pours over oats, and even works in desserts. The best part is that it’s silky on its own, no gums or thickeners needed.

Next, I’ll walk you through why it’s worth making, what it brings to the table, and six creamy recipes you can prepare without much effort.

Let’s take a look, shall we?

Why Canadians Are Turning to Homemade Cashew Milk

More and more Canadians are rethinking what they pour into their glass. Cashew milk has become a favourite because it’s simple to make at home, naturally creamy, and easy to adapt to different tastes.

Freshness is the first reason. 

Store-bought plant-based milks almost always come with stabilizers, gums, or added sugar. Making cashew milk at home means you decide what goes in and what doesn’t. That kind of control is hard to beat.

Cost matters too, though. 

Cartons of plant-based milk can add up fast, especially if you drink it every day. Buying raw cashews in bulk and blending or juicing your own batch works out cheaper. And when you use it for other meals, you really see the value.

There’s also the environmental side. 

Every homemade batch means one less carton in the recycling bin. For many Canadians, that’s a small but steady way to cut down on waste while still enjoying the foods they like.

And here’s the bigger shift: in 2024, plant-based dairy products, including milks and yogurts, made up about 39.65% of Canada’s plant-based food and beverage market. That number makes it clear: Canadians are choosing plant-based options for health and sustainability.

For me, the best part is the flexibility. 

I can easily adjust the cashew-to-water ratio, add a touch of sweetness, or keep it plain. It adapts to your taste and quickly becomes part of your kitchen routine.

Nutritional Benefits of Cashew Milk

Beyond being creamy, cashew milk brings useful nutrients into your day. It won’t replace a full meal, but it does add small things that keep your body working well. 

Here’s where it really helps:

Heart health and cholesterol

Keeping your heart in good shape comes down to small, steady habits. Cashews are one of them. A study in The American Journal of Clinical Nutrition showed that eating them in moderate amounts can lower total and LDL cholesterol. 

Turning them into milk means you’re sipping on something smooth and tasty that can also support long-term heart health.

Rich in essential minerals

Your body needs minerals every single day, and cashew milk sneaks in more than you’d expect. Potassium helps balance your blood pressure, calcium strengthens your bones, and magnesium keeps your muscles recovering. Zinc and iron also play a role in your energy and immunity.

In one small study, cashew milk measured around 68 mg of potassium and 22 mg of calcium per 100 mL. It’s not everything you need, but it’s a good addition without much effort.

Source of healthy fats and vitamins

One reason I keep cashew milk in rotation is the balance of healthy fats it delivers. The unsaturated fats are the kind that maintain good cholesterol levels and support brain function. 

You also get vitamin E, which helps protect your cells, and vitamin K, which supports bones and blood clotting.

Bioactive compounds and antioxidant potential

Cashews carry compounds like anacardic acids and phenolics that, in lab tests, act like antioxidants. On top of that, reviews on plant-based milks also point out that cashew milk contains flavonoids and other bioactives. The exact effect depends on how you make it and how your body absorbs it, but the potential is there. 

Naturally creamy without additives

Here’s a detail I really appreciate: you don’t need to add thickeners or gums. Cashew milk turns out silky all on its own. That natural creaminess is what makes it feel more authentic compared to some cartons on the shelf.

This quality also means it’s easy to adapt. Want a thicker version for creamy sauces? Use less water. Prefer something lighter for smoothies? Dilute it a bit more. That flexibility comes naturally, without artificial help.

A dairy-free option for sensitive diets

If dairy hasn’t always agreed with you, cashew milk is one of the most forgiving alternatives. It’s naturally lactose-free, so it fits into vegan diets and helps anyone with lactose intolerance avoid discomfort.

I like it because it doesn’t feel like a compromise. You can pour it over cereal, stir it into coffee, or use it in baked goods, and it behaves just like milk should. All without the side effects. 

How to Make Cashew Milk at Home: Meet the Base Recipe

Cashew milk is one of the easiest homemade milks you can try. It doesn’t take much: cashews, water, and a method that fits your kitchen. The beauty is that you can decide how creamy or light you want it, and you don’t need a long list of tools. 

Here are three ways to do it:

Basic soaked and blended method

The classic approach starts with soaking cashews for 6–8 hours, usually overnight. 

Once they’ve softened, you blend them with water until the mixture turns silky and white. It’s a method that works even with a regular blender. 

You might need to strain it with a mesh strainer or nut milk bag for a smoother finish, but the result is a fresh, dairy-free milk that feels completely natural.

Quick soak method

Short on time? Boil cashews in a pot of water, let them soak for about 15 minutes, then drain and rinse. From there, blend with fresh water and any flavourings you like; vanilla extract, maple syrup, even a pinch of sea salt. 

It’s not quite as deep in flavour as the overnight soak, but it saves hours and still gives you a creamy, drinkable cashew milk in minutes.

Cold-press or slow juicer method

This is the method I reach for when I want the smoothest cashew milk with the least effort. 

After soaking the cashews for 6–8 hours, I add them to my Hurom slow juicer with fresh water and let the machine press everything into a silky, strain-free cashew milk. There are no nut milk bags, no grit left behind, and the texture is naturally rich.

Compared to blending, the slow juicer method produces a cleaner, creamier milk that’s ready to drink straight away without extra steps. It also preserves nutrients better because the pressing is gentle, without friction or heat. 

Tips to Make the Perfect Cashew Milk

Making cashew milk is simple, but a few details can take it from decent to delicious. Here are some tips that always help:

Choose quality raw cashews

Start with fresh, raw cashews. When you’re shopping in Canadian grocery stores or bulk bins, look for pale nuts, uniform in colour, and free from any stale smell. 

Avoid roasted or salted versions; those will change the flavour completely. Good raw cashews give you a cleaner taste and a naturally creamy milk.

Soak for a creamy texture

The creaminess depends on how you prep your nuts and how much water you use. Soaking cashews for 6–8 hours lets them soften properly, which means a smoother milk once blended or pressed. 

The cashew-to-water ratio is also key: less water makes a richer milk, while more water keeps it lighter. With a slow juicer, you can skip straining altogether, which is one of the reasons I prefer it when I want a velvety finish.

Add natural sweeteners and flavours

Cashew milk doesn’t need much to taste good, but adding a touch of sweetness or flavour can make it feel special. 

Maple syrup, dates, or a splash of pure vanilla extract all work well without pushing it into dessert territory. Ground cinnamon is another option if you like a warm note. 

I usually keep it plain and add flavour only to the batch I’ll drink directly, leaving the rest neutral for cooking.

Store well to keep it fresh

Fresh cashew milk won’t last as long as store-bought cartons, but you can stretch its freshness with the right storage. Pour it into clean glass milk jugs or any airtight container, and keep it in the fridge for 3 days.

If you make a bigger batch, freeze it in ice cube trays, then just drop a few cubes into smoothies or sauces whenever you need them. 

6 Creamy Cashew Milk Recipes You Must Try

Cashew milk is a base you can build on. I used it for hot lattes, as well as cold desserts. It adapts easily and makes plant-based recipes feel indulgent without being heavy. 

Here are six recipes worth trying at home:

1. Matcha Latte with Cashew Milk

A creamy, dairy-free twist on the classic matcha latte. Fresh cashew milk makes it naturally smooth, while matcha adds its earthy flavour and bright green colour.

Why it works:

Matcha is loaded with antioxidants, especially catechins like EGCG, which help reduce oxidative stress and inflammation. Matcha also contains caffeine paired with L-theanine, a combination that improves focus and alertness but without the jittery edge of coffee. 

When you blend that with silky cashew milk, you get a latte that’s energizing, balanced, and gentle on digestion.

Ingredients:

• 1 cup raw cashews (soaked 6–8 hours)

• 1 teaspoon matcha tea powder

• ½ cup hot water (to whisk the matcha)

Preparation:

1. Soak cashews in water for 6–8 hours until soft.

2. Use a slow juicer with a 1:1 cashew-to-water ratio to make fresh cashew milk.

3. In a small bowl, whisk matcha powder with hot water until smooth and frothy.

4. Pour the cashew milk over the matcha paste and stir gently.

5. Serve warm for a cozy latte, or over ice for a refreshing cold version.

2. Cashew Milk Yogurt

Our next recipe is this smooth, tangy plant-based yogurt made with fresh cashew milk. It’s thick, dairy-free, and works just as well in breakfast bowls as it does on its own.

Why it works:

Fermenting cashew milk with probiotics improves its antioxidant activity. One study found that cashew milk yogurt enriched with probiotic strains developed extra phenolics and flavonoids during fermentation. 

In simple terms, that means more natural compounds that can help fight cell damage and support your immune system.

Ingredients

• 1 cup raw cashews (soaked 6–8 hours)

• 3½ cups filtered water (for juicing the cashews)

• 2 probiotic capsules or 1 tablespoon plain non-dairy yogurt 

Preparation

1. Soak cashews in water for 6–8 hours until soft.

2. Juice the soaked cashews with 3½ cups filtered water using a slow juicer to make fresh cashew milk.

3. Pour the milk into a clean glass jar. Add the contents of probiotic capsules (or non-dairy yogurt) and whisk until fully combined.

4. Cover loosely with a clean cloth and let sit at room temperature for 12–24 hours, depending on how tangy you like it.

5. Refrigerate for at least 2 hours before serving. The yogurt will thicken slightly as it chills.

6. Enjoy plain, or top with fruit, granola, or a drizzle of maple syrup.

3. Cashew Milk Ice Cream

This is a rich and creamy ice cream made with fresh cashew milk. It’s smooth, naturally dairy-free, and a lighter take on dessert that still feels indulgent.

Why it works

Cashew milk is naturally silky, which makes it perfect for ice cream. Blending it with natural sweeteners like maple syrup or dates keeps it satisfying without the heaviness of traditional dairy. 

Freezing it in cubes and pressing them back through a slow juicer gives you a soft-serve texture that’s surprisingly close to the real thing.

Ingredients

• 1 cup raw cashews (soaked 6–8 hours)

• 2½ cups filtered water

• ¼ cup pure maple syrup or agave syrup

• 1 teaspoon pure vanilla extract

• Pinch of sea salt

Preparation

1. Soak cashews for 6–8 hours until soft.

2. Use a slow juicer with a 1:2½ cashew-to-water ratio to make fresh cashew milk.

3. In a bowl, whisk cashew milk, maple syrup, vanilla, and sea salt until smooth.

4. Pour into ice cube trays and freeze until solid.

5. Run the frozen cubes through the slow juicer for a creamy soft-serve texture.

6. Serve right away, or freeze for 1–2 hours for a firmer ice cream.

Pro tip: This method works beautifully with other nut milks, too. Try almond, macadamia, or even oat milk for a change in flavour.

4. Almond and Cashew Milk

Next on our recipes is this balanced nut milk that combines the light sweetness of almonds with the creaminess of cashews. It’s versatile enough for coffee, cereal, or even baking.

Why it works

Almonds bring a mild flavour, while cashews add body and smoothness. Together, they create a nut milk that’s richer than almond milk alone but not as heavy as pure cashew milk. It’s a best-of-both-worlds blend that works in just about everything.

Ingredients

• 1 cup raw almonds (soaked 6–8 hours)

• ½ cup raw cashews (soaked 6–8 hours)

• 3½ cups filtered water

• Pinch of sea salt

• 2 pitted dates (optional, for sweetness)

Preparation

1. Soak almonds and cashews for 6–8 hours until softened. Drain and rinse.

2. Juice the soaked nuts with 3½ cups of water using a slow juicer.

3. Add a pinch of sea salt. If using dates, run them through the juicer with the nuts for natural sweetness.

4. Pour into a clean glass jar and refrigerate. Use within 3 days for the best taste.

Pro tip: You can adjust the texture by playing with the almond-to-cashew ratio. More cashews make it creamier, while more almonds keep it lighter.

5. Cashew Oat Milk

This blend brings together the creaminess of cashews and the comforting body of oats. The result is a plant-based milk that feels hearty yet smooth. It froths beautifully, which is why I use it for lattes and cappuccinos.

Why it works

Oats bring natural fibre and a mild sweetness, while cashews give body and their silky finish. Together, they create a dairy-free nut milk that works well in smoothies, lattes, and breakfast bowls. It’s hearty but not heavy, so it’s an easy swap for regular milk.

Ingredients

• ¾ cup raw cashews (soaked 6–8 hours)

• ¼ cup sprouted rolled oats

• 3½–4 cups filtered water

• Pinch of fine sea salt

• 1 tablespoon maple syrup or date syrup (optional)

Preparation

1. Soak cashews for 6–8 hours, then drain and rinse.

2. Add cashews and oats to your slow juicer with 3½–4 cups water (less for creamier milk, more for lighter).

3. Juice until smooth.

4. Stir in a pinch of sea salt and sweetener if using.

5. Store in a clean glass jar and refrigerate. Enjoy within 3–4 days.

6. Strawberry Cashew Milk

Last on our list is this fruity twist on classic cashew milk. I blend it with strawberries and dates, so it’s creamy, colourful, and naturally sweet.

Why it works

Strawberries bring vitamin C, antioxidants, and a fresh flavour. Dates add natural sweetness without refined sugar. Together with silky cashew milk, they make a drink that feels like a treat but still supports overall wellness.

Ingredients

• 1 cup raw cashews (soaked 6–8 hours)

• 8–10 frozen strawberries, chopped

• 2 cups filtered water

• 2 pitted dates

• Optional: 1 teaspoon vanilla, pinch of sea salt, dash of cinnamon

Preparation

1. Soak cashews for 6–8 hours, then drain and rinse.

2. Juice cashews with a 1:2 ratio of cashews to water to make creamy cashew milk.

3. Add strawberries and dates to the juicer and extract until smooth.

4. Stir in vanilla, sea salt, or cinnamon if you like.

5. Serve chilled for a refreshing, nutrient-rich drink.

Pro tip: Switch the strawberries for blueberries, raspberries, or blackberries when they’re in season. Each one brings a new twist.

Other Creative Ways to Use Cashew Milk

Cashew milk is one of those homemade alternatives that goes far beyond the glass. Here are a few easy ways to work it into your kitchen:

• Coffee and lattes: Use it as a non-dairy coffee creamer for a smooth, rich finish.

• Vegan soups: Add depth and body without the heaviness of cream.

• Pasta sauces: Stir it into vegan Alfredo or other creamy sauces for a lighter twist.

• Smoothies and oats: Pour it over overnight oats or blend it into smoothies for a creamy base.

• Baked goods: Replace dairy milk in cakes, muffins, and breads to keep them soft and moist.

• Vegan desserts: Pair with natural thickeners for silky puddings or chilled treats.

Once you get used to having cashew milk on hand, it slips naturally into recipes you already make.

Bring Cashew Milk Into Your Daily Routine

As you can see, cashew milk is simple, versatile, and eco-friendly. It makes everyday meals and drinks feel fresher, lighter, and more plant-based without adding extra work. For Canadian kitchens, it’s an easy upgrade that blends health with flavour.

The best way to start is with the base recipe, then branch into variations. And if you want the smoothest, strain-free version, a Hurom slow juicer makes the process easier and more consistent.

Try it for yourself and see how quickly it becomes part of your kitchen rhythm. With Hurom, you get cashew milk that’s silky, clean, and ready whenever you are.

FAQs

How do you make cashew milk?

The best way to make cashew milk is to soak cashews for 6–8 hours and press them with a slow juicer. You get silky, strain-free milk that’s ready to drink. Blending is an option, but it requires straining with a nut milk bag or mesh strainer to reach the same smooth texture.

How long will homemade cashew milk last?

Stored in a clean airtight container in the fridge, fresh cashew milk usually keeps for three days. After that, the flavour starts to change, so it’s best to make small batches that you can finish quickly.

Can homemade cashew milk be frozen?

Yes. Freeze it in ice cube trays, then transfer the cubes to a bag or container. Drop them into smoothies or thaw a portion when you need it. The texture may separate a little after thawing, but a quick shake brings it back together.

Is it okay to drink cashew milk every day?

For most people, yes. Cashew milk is gentle, naturally lactose-free, and fits easily into a plant-based diet. Like anything, moderation matters; use it as part of a balanced routine.

What does cashew milk go well with?

It pairs beautifully with coffee, tea, smoothies, breakfast bowls, baked goods, and creamy sauces. It’s mild enough that it doesn’t overpower recipes, which makes it easy to use.

Is cashew milk healthier than almond milk?

Both are good choices, and the “better” one depends on what you’re looking for. Cashew milk is creamier and richer in minerals, while almond milk is lighter and slightly higher in vitamin E. Some people even combine the two for balance.

Does cashew milk spike blood sugar?

Cashew milk is relatively low in natural sugars, especially compared to some flavoured store-bought plant-based milks. When you make it at home, you control the sweetness, which helps keep it steady on the blood sugar front.

Is cashew milk inflammatory?

Cashews contain compounds with antioxidant potential, which means they may help reduce oxidative stress in the body. While more research is needed on cashew milk specifically, it’s generally considered a gentle, anti-inflammatory-friendly option.

Does cashew milk help you sleep?

Cashew milk doesn’t act as a sleep aid on its own, but it does contain magnesium, which plays a role in relaxation and sleep quality. Drinking it warm before bed can be a calming routine, especially if you flavour it with cinnamon or vanilla.