Raw Vegan Cashew Milk

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 10/12/20
Raw Vegan Cashew Milk

The Spruce / Nyssa Tanner
Prep: 60 mins
Cook: 0 mins
Total: 60 mins
Nutritional Guidelines (per serving)
70 Calories
6g Fat
4g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Amount per serving
Calories 70
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 58mg 3%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 2g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many raw food recipes call for cashew milk or another "nut milk" such as raw almond milk. Raw cashew milk is also delicious on its own. You can use it as a vegan milk substitute with a breakfast cereal or spiced with a bit of cinnamon and nutmeg. If you'd like to try cashew milk as a non-dairy milk substitute, here's how to make raw cashew milk, suitable for vegans and also those on a raw food diet.

Ingredients

  • 1/2 cup cashews (raw)
  • 2 cups water (plus more for soaking)
  • Optional: dash agave nectar (or another raw sweetener like maple syrup or honey)

Steps to Make It

  1. Gather the ingredients.

    Raw Vegan Cashew Milk ingredients

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  2. Cover raw cashews with water and allow to soak for at least one hour (more is better if you can wait a bit longer).

    Cover raw cashews with water and allow to soak in a bowl

    The Spruce / Nyssa Tanner

  3. Drain and rinse.

    drain and rinse the cashews

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  4. Place soaked cashews and 2 cups water into a blender or food processor and process until smooth, at least one full minute.

    Place soaked cashews and water into a blender

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  5. Add a dash of raw sweetener such as agave nectar, to taste.

    add agave nectar to the cashew mixture in the blender

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  6. You can use more or less water to vary the thickness of your raw cashew milk, depending on your personal preference, but in general, you want a 1:4 ratio of cashews to water.

    add more water to the cashew mixture in the blender

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  7. You may also choose to strain your raw cashew milk, depending on personal preference.

    strain the raw cashew milk

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  8. Store in a glass jar or other airtight container, refrigerated for up to one week.

    Raw Vegan Cashew Milk in a glass

    The Spruce / Nyssa Tanner