Make Your Own Cashew Milk and Cashew Cream (it couldn’t be easier!)

I’m not a fan of most nut milks because of the processing, added ingredients and almost non existent protein. However, making your own cashew milk is a different nutritional story. Since you are using the entire nut, you get the full nutritional benefits from the whole cashew without any unwanted ingredients.  Making cashew milk could not be easier.  Use raw cashews (you can buy them in bulk), soak them in water for at least 1 hour then put them in a blender with fresh water and whirl. In seconds you have creamy, slightly nutty tasting “milk” to use with cereal, oatmeal or any way you would use cows milk. Raw cashews also make a silky smooth cashew cream, just use less water than you do for making cashew milk. Cashew cream can be used as substitute for dairy-based cream in almost any recipe. For both vegans and non-vegans, cashew cream is a much healthier substitute for heavy cream.  Stop buying processed and packaged nut milks and make your own, it’s so easy!


Cashew Milk

  • Servings: about 5 cups
  • Print


1 cup raw, unsalted cashews, soaked for at least one hour or overnight

4 cups water


1-2 tbsp maple syrup or honey

1 tsp vanilla extract

pinch of sea salt


  1. After the cashews have soaked, drain and rinse them.
  2. Place the cashews into a high powered blender and add the water and optional ingredients, if using. Blend on high for 1-2 minutes or until the milk is smooth and creamy.
  3. Place the cashew milk in a storage container and refrigerate for up to

Recipe adapted from


Cashew Cream


For basic, all-purpose cashew cream:

1 cup raw, unsalted cashews

1/2 cup to 3/4 cup water

1/8 tsp kosher salt

For sweetened cashew cream:

1 cup raw, unsalted cashews

1 dried Medjool date, pitted

1/2 to 3/4 cup water

1/8 tsp kosher salt


  1. Place the cashews (and date, if using) in a medium bowl and cover with water. Set aside for at least one hour or overnight. The cashews are ready when they break apart when pressed between two fingers.
  2. Drain the soaking water from the cashews and rinse. Add the drained cashews (and date, if using), 1/2 cup water, and salt to a blender.
  3. Blend on high speed until completely smooth, about 2-3 minutes. Stop and scrape down the sides of the blender during blending. Add more water if cashew cream is too thick. It should be the texture of creamy yogurt.
  4. Use immediately or transfer to an airtight container and refrigerate for up to 1 week. A serving is about 2 tablespoons.

Recipe adapted from

Nutrition Note:

1 cup of cashew milk = 144 calories, 11 grams of fat (2 grams saturated fat), 5 grams protein. It’s about the equivalent in calories and fat to whole milk but with much less saturated fat and zero cholesterol making it a healthier substitute for whole milk. The protein content is about 3 grams lower than cow’s milk but at 5 grams, it’s much higher than store bought nut milks.

2 tablespoons cashew cream= 60 calories, 5 grams fat and 2 grams protein. A much better nutritional profile than heavy cream.

4 Comments Add yours

  1. Yum! I have yet to make my own nut milks. Thanks for the inspiration!!


    1. Judy Matusky says:

      Thank you. Cashews makes the process so easy and more nutritious because you don’t have strain the milk.

      Liked by 1 person

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