Can Cashews Be Soaked in Milk? The Definitive Guide

January 9, 2026 •

5 min read

Soaking raw nuts can enhance their creaminess and digestibility, a practice widely recommended by culinary experts. But what about soaking cashews in milk instead of the traditional water? This guide will explore everything you need to know about soaking cashews in milk, from flavor and texture differences to critical food safety considerations.

Quick Summary

Soaking cashews in milk or plant-based milks is possible and can result in richer, sweeter flavor and enhanced creaminess for dishes like smoothies or desserts. Safety is key, especially with dairy milk, due to bacterial growth risks. Soaking in water is safer and still provides a soft texture, making it a reliable alternative for recipes.

Key Points

Food Safety First: Soaking cashews in perishable dairy milk at room temperature poses a risk of bacterial growth; always soak refrigerated or heat the final mixture.
Water Soaking is Safest: The most reliable and versatile method is to soak cashews in water, then drain and blend with fresh milk for creamy results without safety concerns.
Enhanced Creaminess: Using milk for soaking and blending creates a richer, sweeter flavor and a more decadent, creamier texture than water alone.
Quick Soak Option: A shortcut method involves pouring boiling water over cashews and soaking for 15-30 minutes, which softens them enough for blending with milk.
Use a High-Speed Blender: Forgoing soaking is possible with a powerful blender, though soaking still provides the silkiest consistency for creams and sauces.
Plant-Based Milk Alternatives: For vegan recipes, soaking in plant-based milks like almond or soy is a viable option, but refrigerate properly.
Store Finished Product: Cashew milk or cream should be stored in an airtight container in the refrigerator and is typically best consumed within 3 to 5 days.

Soaking Cashews in Milk vs. Water: Which Method is Best?

The practice of soaking cashews is popular for improving their texture and bioavailability. Soaking softens the nuts, which is crucial for achieving a silky-smooth consistency in blended recipes like sauces, creams, and dips. It is also thought to reduce anti-nutrients like phytic acid, potentially improving mineral absorption. While soaking in water is standard, using milk or a plant-based milk offers a unique twist with distinct results.

The Case for Soaking in Milk (Dairy or Plant-Based)

Enhanced Flavor Profile: Soaking cashews in milk infuses them with a sweeter, creamier, and richer flavor that water alone cannot provide. The cashews absorb the flavor of the milk, adding depth, especially in sweet applications. A popular Indian recipe involves soaking and boiling cashews in milk for a comforting bedtime drink.
Increased Creaminess: The fat and protein in milk create an even richer texture when blended with the softened cashews. This is particularly useful for achieving a decadently smooth result in vegan cheeses, cream sauces, and dessert bases. Using a non-dairy milk alternative like almond or soy milk also works and is often recommended for vegan recipes.
Nutrient Boost: Soaking cashews in fortified milk can increase their nutritional value by adding extra calcium and vitamin D. This is an especially appealing benefit when consuming the mixture for health-related reasons.

Critical Food Safety Concerns with Dairy Milk

Unlike water, dairy milk is a perishable food that can become a breeding ground for bacteria if not handled properly. Soaking raw cashews in dairy milk, especially at room temperature for an extended period, is a food safety risk. Raw nuts can harbor bacteria, and the warm, nutrient-rich environment of milk allows this bacteria to multiply rapidly. This can lead to spoilage and a risk of foodborne illness. For this reason, many recipes that involve heating or boiling after soaking are a safer option.

Best Practice: Soaking in Water, Blending with Milk

For most applications, the safest and most efficient method is to soak cashews in water, then drain and rinse them thoroughly before blending with fresh milk. This approach offers the benefits of softened nuts without the food safety risks associated with soaking in perishable dairy. The cashews will still produce a creamy result when blended with milk, whether dairy or plant-based, and the process is far more reliable for multi-day storage.

Comparison Table: Soaking Cashews in Milk vs. Water


Feature	Soaking in Dairy Milk	Soaking in Water	Soaking in Plant-Based Milk
Flavor	Rich, sweet, infused with milk's flavor. Best for dessert applications.	Neutral. Retains the natural, subtle sweetness of cashews.	Rich, sweet flavor, can be infused with almond, coconut, or soy flavor.
Texture	Ultra-creamy and rich when blended.	Creamy and smooth when blended, but less rich than milk-soaked.	Very creamy when blended, with a texture similar to that of dairy milk-soaked cashews.
Safety	Requires caution due to risk of bacterial growth, especially if soaking overnight at room temperature. Heating afterward is recommended.	Very safe. No risk of bacterial growth with proper refrigeration for overnight soaking.	Generally safer than dairy milk, but still carries a minor risk. Refrigerate or soak for shorter periods.
Prep Time	Overnight (refrigerated) for best flavor infusion; must be heated afterward.	Overnight (8-12 hours) or quick soak (boiling water for 15-30 minutes).	Overnight (refrigerated) for full absorption.
Ideal For	Special dessert recipes that will be cooked.	Versatile recipes like sauces, creams, cheese, and smoothies.	Vegan versions of sauces, creams, and specialty milk-based desserts.

How to Safely Soak Cashews in Milk

If you still wish to soak cashews in milk for a specific recipe, follow these steps to minimize risks:

Use Raw Cashews: Start with raw, unsalted cashews, as they soften best. Roasted cashews will retain a firmer texture and nutty flavor.
Soak Cold: Place the cashews and milk in an airtight container and soak in the refrigerator for no more than 12 hours. Refrigeration is critical to slow down bacterial growth.
Use Immediately: The moment you are done soaking, use the cashews in your recipe. Do not store the milk-soaked cashews for later.
Heat the Mixture: For an added layer of safety, recipes that call for boiling the milk and cashews together are ideal, as this will kill any bacteria that may have started to grow.

Alternative Methods for Rich, Creamy Cashew Creations

For a safer and equally delicious result, consider these alternatives to direct milk-soaking:

The Best of Both Worlds: Soak cashews in water overnight in the refrigerator. Drain and rinse well. Then, blend the softened cashews with fresh milk or plant-based milk to achieve the creamy texture and rich flavor you desire.
The Fast Track: For recipes that need to be made quickly, a 'quick soak' method is a great alternative. Pour boiling water over raw cashews and let them sit for about 15-30 minutes. Drain, rinse, and then blend with milk.
No Soaking, No Problem: If you have a high-speed blender, you may be able to skip the soaking process entirely. Simply add raw cashews and your chosen milk to the blender and blend until completely smooth. You may need to blend for a few minutes longer to achieve the desired consistency.

Conclusion: Soaking in Milk is Possible, But Use Caution

While it is technically possible to can cashews be soaked in milk, the food safety concerns associated with dairy milk make it a riskier choice than the traditional method. For most applications, soaking cashews in water and then blending them with fresh milk provides a safer, more reliable way to achieve a creamy texture and rich flavor. Always prioritize refrigeration and heating when using dairy milk for soaking to minimize the risk of bacterial growth and enjoy your cashew-based creations worry-free.

The Safest Method: Soak in Water, Blend with Milk

Add 1 cup of raw cashews to a container with a lid.
Cover the cashews with 2 cups of cool water.
Seal the container and place it in the refrigerator for 8-12 hours.
After soaking, drain the water completely and rinse the cashews thoroughly.
Add the soaked cashews to a high-speed blender with fresh milk (dairy or plant-based) and other ingredients as needed.
Blend until completely smooth, about 1-2 minutes.
Use immediately or store in the refrigerator for up to 5 days.

Frequently Asked Questions

Soaking raw cashews in dairy milk overnight at room temperature is not recommended due to the high risk of bacterial growth. To minimize this risk, you should soak them in a refrigerated, airtight container and, for added safety, cook or heat the final mixture thoroughly before consumption.

Soaking cashews in milk can infuse them with a richer, sweeter flavor and create an even creamier texture for blended dishes like sauces or desserts. It is often preferred for recipes where the milk's flavor profile complements the final dish.

Yes, soaking cashews in plant-based milks such as almond milk, soy milk, or oat milk is a great alternative, especially for vegan recipes. Refrigerate the mixture while soaking to ensure it remains safe and fresh.

The safest method is to first soak the cashews in water (either overnight in the fridge or using a quick boil method), drain them, and then blend the softened cashews with fresh milk or plant-based milk to achieve the desired creamy texture.

If soaking in milk (refrigerated), no more than 12 hours is recommended. For water soaking, the standard is 8-12 hours overnight, or a quick soak with boiling water for 15-30 minutes also works effectively.

Over-soaking cashews, typically for more than 16-24 hours, can cause them to become slimy and develop an unpleasant, bitter flavor. If this happens, it is best to discard them.

It is better to soak raw cashews, as they soften more thoroughly and produce a creamier, more neutral-flavored end product. Roasted cashews will retain more of their crunch and a stronger, nutty flavor.