There’s something really satisfying about making your own non‑dairy milk at home. It’s simple, it’s fresh, and you know exactly what’s going into it — no fillers, no mystery ingredients, just the good stuff. And honestly, you don’t need a special reason to try it.

Sometimes it’s just nice to have something you can tweak to your taste, whether you like it a little sweeter, a little creamier, or somewhere in between. It’s one of those small kitchen habits that feels surprisingly easy once you start, and before you know it, it becomes part of your everyday routine. It tastes good, not to mention budget friendly too. So I would say, ditch the store-bought non-dairy milk and make one at home, you will. not regret it.

This Homemade Cashew Milk is a healthier non-dairy milk substitute. It is super easy to make, and guaranteed 100% better than store-bought. No preservatives added, and the best of all, you get more real cashew milk. Cashew milk so far is my favorite among all the other milk substitute because of its creamier texture when blended.

I have a mission to try to make different kind of non-dairy milk substitute. I had done the oat, almond and coconut milk so far and this cashew milk is the only one missing in my to do list for non-dairy milk substitute. I woud say that each one of the milk substitute have their own pros and cons, it is just a matter of preference. For me, taste, ease of making it and teh cost are the top 3 major things I consider when deciding which one to choose. Let us have a quick look at wach one before we dive in to making Cashew Milk.

Oat Milk

ver found yourself staring at pricey cartons of oat milk at the store, wondering if there’s a better way? Good news—you can whip up your own batch right at home! Homemade oat milk is not only easy to make, but it’s also incredibly affordable and free from unnecessary additives.

All you need are oats, water, and a blender—no complicated steps, no mystery ingredients. The best part? You can tweak the texture and flavor to suit your taste, whether you prefer it plain, lightly sweetened, or infused with vanilla or cinnamon. Plus, it’s a great sustainable choice, cutting down on packaging waste while ensuring every sip is fresh and wholesome.

whether you’re pouring it over your morning cereal, using it in lattes, or baking with it, homemade oat milk is a game-changer

Almond Milk

Ever taken a sip of store-bought almond milk and thought, Is this really almonds? Well, making your own at home gives you the real deal—creamy, nutty, and free from unnecessary additives.

Homemade almond milk is surprisingly simple to whip up, requiring just almonds, water, and a blender. The magic happens when you soak the almonds overnight, blend them until silky smooth, and strain for a fresh, pure taste. The result? A delicious, versatile plant-based milk that pairs perfectly with coffee, smoothies, and baking. Plus, it’s a great way to cut down on packaging waste and control sweetness levels.

Whether you love it plain or flavored with vanilla and cinnamon, this DIY almond milk is a game-changer. It tastes better, feels better, and lets you get creative with every batch.

Coconut Milk

Ever grabbed a can of coconut milk and wondered, Can I make this myself? Absolutely! Homemade coconut milk is ridiculously easy, incredibly fresh, and miles ahead of the store-bought stuff in terms of taste and purity.

With just shredded coconut and water, you can blend up a batch of rich, creamy goodness in minutes. Unlike canned versions, homemade coconut milk lets you control the thickness and flavor, whether you want it smooth and mild for lattes or thick and indulgent for curries and baking. Plus, it’s free from preservatives and unnecessary fillers!

Making your own coconut milk isn’t just a way to elevate your cooking—it’s also a budget-friendly, sustainable choice. Say goodbye to packaging waste and hello to a natural, wholesome dairy-free milk that you can use in everything from soups to desserts

Cashew Milk

Say hello to homemade cashew milk—the ultimate no-fuss plant-based alternative!

Unlike almond or oat milk, cashew milk requires zero straining—yep, that means less mess and no wasted pulp. Just soak your cashews, blend with water, and voilà—smooth, buttery goodness in minutes. You can easily customize it with a pinch of salt, a dash of vanilla, or a hint of sweetness to suit your taste.

Cashew milk’s naturally creamy texture makes it perfect for coffee, sauces, smoothies, and baking. Plus, it’s packed with nutrients and free from additives, giving you a wholesome, fresh alternative to store-bought versions. So why settle for cartons when you can create something even better at home?

What are the Ingredients for Homemade Cashew Milk?

• Raw Cashew –  Do NOT use toasted ready to eat cashew that you can buy in poaches or containers. Toasted almonds are dry and a lot of moisture had been removed already in the process of toasting. You will not get a creamy cashew milk form it. Use only raw cashew, there’s no substitute to this. 
• Water – I get the cashew mixing and grinding, you have to add a liquid, and that is water in this case. A very cheap, almost no cost ingredient. 
• Vanilla Extract (optional) – although optional, I really like the taste that the vanilla extract adds to the cashew milk. Feel free to omit it if you don’t like the cashew milk flavored. If you decide to use one, make sure to use only pure vanilla extract for a nice strong flavor. 
• Salt – a pinch of salt helps enhance the taste of the cashew milk. Do not add too much as you don’t want a strong salty taste. When you start tasting the salt, then you added too much already. 
• Sweetener (optional) – Any sweetener of your choice

How to Make Cashew Milk: To Strain or Not To Strain

Start by rinsing the raw cashew nuts. Transfer it in a bowl and soak it in water for at least 4 hours, overnight is strongly recommended for a softer cashew that is easy to blend. This is why planning ahead is the key to making homemade cashew milk. Once soaked, remove the the water and rinse the cashew. Transfer the cashew in a blender and add water and flavoring (I using any). Blend until smooth and creamy.

Some recipe skip the straining process, but I personally like to do it or a smoother cashew milk. Try straining it the first time, if you don’t get much pulp then you can skip the straining next time you make it. Straining helps if you do n to have a high speed blender and still want to get a smooth cashew milk. If you get a lot of pulp, then you have to strain in when you make it again. The amount of pulp you get depends how high powdered your blender. 

Should I Strain Homemade Cashew Milk?

The answer depends on how high powered the blender you are using. A lot of recipe online do not do straining, I assumed this was because of the kind of blender use when making cashew milk. High powered blender tends to break the cashew into a super fine almost liquid consistency that you do not have to strain it, and even if you do, you will likely get a small amount of pulp. If you are using a not so strong blender, like me I started making my cashew milk using my single serving smoothie blender. I ended have getting a lot of pulp so straining it was mandatory. Try straining it the first time, if you don’t get much pulp then you can skip the straining next time time you make it. If you get a lot of pulp, then you have to strain in when you make it again.

Nut Bag vs. Cheese Cloth, Which One is Better?

A nut milk bag is basically a specially shaped fabric bag, that you strain your blended raw almond/cashew/coconut/oat milk through to remove any pulp or fiber that remains.

• Usage: This is specifically designed to strain liquid, and so the weave a really fine thus giving a clearer and smoother milk after straining.
• Ease of Use: Since this is a bag, it is easier and less messy to use. Just pour the liquid and let it drip without worrying that some liquid will overflow on the side.
• Price: The only thin is that nut bag are a lot more expensive, I bought mine for 10.00CAD for 3 pieces of different size.
• Durability: The nut bag have a stronger fabric weave. I find it to last longer in the long run.

Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheese making and cooking. They come in different grades from from open to extra-fine weave. The finer the weave, the less pulp will come-through when you use it for straining non-dairy milk.

• Usage: Cheese cloth are designed primarily for cheese making and cooking that requires straining. It comes like a sheet of cloth instead of a bag.
• Ease of Use: It is not difficult to use cheese cloth, although not convenient as nut bag. You have to make sure not to over fill the cloth as the liquid could come out on the side when you tie it up
• Price: Cheese Cloth are a lot cheaper and it does the job of a nut bag. I bought mine for 2:00CAD.
• Durability: The cheese cloth have a more gauze like cotton fabric which I find more prone to wear and tear.

Recommendation: I personally like using nut bag for long term use. But if you find it too expensive, the cheese cloth will do the jib as well. If you do not have a cheese cloth, you can also use a very fine sieve/strainer.

Where to Use the Cashew Pulp?

You’ll have about 1/4 – 1/3 cup of oats pulp after straining it (again, depends on the blender you are using). Do not throw it as you can still use it. 

• Add it when cooking rolled oats for breakfast, it makes the consistency thicker and creamy, after all it’s oatmeal so why not mix them together. 
• If you making a creamy soup, or saucy soup or stew, you can use it as thicker, bonus of additional fiber in your meals
• Blend it with your smoothie. I like to mix it when making any of my Oats Smoothie. 
• Add it to cookie batter, like when making Oatmeal cookie. It makes a nice soft oatmeal cookie. Sorry, I don’t have the recipe for that.

Can I Make it Without Flavoring?

Yes you can. You can make it plain and unsweetened and just add the sweetener when you use it. I personally like adding flavoring and sweetener when making it because it makes a huge difference in taste. My most go to flavoring is pure Vanilla Extract, but sometimes I also use soaked dried dates for a more creamier taste and texture. I also add a pinch of salt to enhance the taste but should not have any salty taste in the milk. If can taste the salt, that means you’ve added to much. A pinch is about 1/8 teaspoon nothing more.

Important Tips in Making Cashew Milk

• Soak: If not using high speed blender: Do not skip the soaking process as soaking helps soften the cashew. Soft cashew produces more “milk” and creamy texture. This is mandatory, soak at least 4 hours, overnight soaking recommended
• Use a Nut Milk Bag: Nut milk bag have a very fine texture which catch the oat pulp quite well leaving you only clear smooth oat milk. If you do not have a nut milk bag, second option is a cheese cloth, you might need to strain the oat milk twice to get it to a clear final product.
• Gently Squeeze: Let the cashew milk drain slowly without squeezing the nut bag too much.

Each milk alternative brings something special to the table, whether it’s the richness of coconut, the creaminess of cashews, or the heartiness of oats. Experimenting with homemade versions allows you to tweak the texture, sweetness, and even add flavors like vanilla or cinnamon. Plus, it’s an excellent way to avoid unnecessary additives found in commercial brands.

Creamy Homemade Cashew Milk (No Soaking, No Straining!)

There’s something so comforting about making your own cashew milk at home. It feels like one of those little kitchen wins — quick, simple, and surprisingly luxurious. If you’ve never tried it before, get ready, because this version is unbelievably creamy and naturally sweet, without any soaking or straining. Just blend, pour, and enjoy. That’s it. I love keeping a jar in the fridge for coffee, smoothies, or those moments when I want something homemade but don’t feel like fussing. Once you taste how fresh and silky this is, you might never go back to store‑bought again.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Servings: 3

Course: Drinks

Cuisine: Vegan

Ingredients Equipment Method

Ingredients

  

Milk Ingredients

• 1 cup Raw Cashew
• 3 cups ice COLD Water or 4 cups for thinner Cashew Milk

Flavouring Options

• 1 teaspoon pure Vanilla Extract
• 1/8 teaspoon Salt
• 2 – 3 tablespoon Honey or Maple Syrup can be substituted with other sweetener but the measurement will vary, adjust as needed

Equipment

• 1 High Speed Blender
• 1 Cheese Cloth optional

Method

 

1. Soak: Soak the raw cashew at least 4 hours, overnight recommended.
2. Rinse: Rinse the soak cashew and transfer in a blender
3. Blend: Pour the ice cold water in the blender and add the soaked cashew, pure vanilla extract, honey/maple syrup and pinch of salt. Blend the mixture until smooth. You will see foam forming in top, that is normal. Taste and adjust sweetness as desired.
4. Strain: If you are using a high powered blender, you may not have as much pulp. Nonetheless, I always like straining my homemade milk for a smoother texture. If you find your without any pulp, you can skip straining it. Have a large bowl ready to catch the cashew milk. Pour the blended oats into a nut milk bag and let it drip into the bowl. Do not squeeze too much to avoid pushing the pulp out. Squeeze lightly just until the cashew milk is out.
5. Alternatively, if you do not have a nut milk bag, you can use cheese cloth or a very fine mesh strainer.
6. Chill: Transfer the cashew milk in an air tight container and kept refrigerated up to 2 -3 days.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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