Can We Add Cashews to Hot Milk? The Creamy Truth Revealed

January 9, 2026 •

4 min read

Over 40% of US consumers now regularly use plant-based milk alternatives, with cashews offering a uniquely creamy texture. This makes many wonder: can we add cashews to hot milk to harness their rich flavor and nutrients, or is there a better way to prepare them for a warm beverage?

Quick Summary

It is safe to add cashews to hot milk, but boiling the nuts directly will not create a smooth beverage. For the best creamy consistency, cashews should be soaked and blended into a milk or cream before being added to hot liquids. This method prevents thickening and grit.

Key Points

Pre-blending is essential: To achieve a creamy texture, cashews must be soaked and blended into a milk or cream before being added to hot liquids, rather than added whole.
Avoid gritty results: Adding whole, unblended cashews directly to hot milk results in a lumpy, unappealing texture, not a smooth one.
Soaking improves consistency and digestion: Soaking cashews, whether overnight or with boiling water, softens them for a smoother blend and can also improve nutrient absorption.
Be cautious when heating: When heating cashew milk, do so gently. Cashew milk tends to thicken when heated directly on the stove, so adding it to an already hot liquid is often best.
Versatile for recipes: Properly prepared cashew milk can be the creamy base for a wide range of hot beverages and savory dishes, including lattes, hot chocolate, and curries.
Simple golden milk alternative: Use blended cashews with turmeric, ginger, and spices to create a creamy golden milk latte.
Safety is not a concern: There is no safety issue with consuming cashews with hot milk, provided you have no allergies.

Understanding How Cashews React to Heat

Unlike simply dropping cashews into a warm mug, the process of combining nuts and hot milk for a creamy texture requires a little preparation. While it is perfectly safe to consume cashews that have been heated in milk, adding them whole to a hot liquid will not yield a smooth result. The key difference lies in the process: creating cashew milk or cream first versus incorporating the raw, whole nuts.

The Direct Method: Not Recommended for Smoothness

When whole cashews are added directly to hot milk, they will not dissolve or become creamy. The nuts will simply heat up, softening slightly but retaining their form and leaving a gritty texture. This is because the nut's structure prevents it from breaking down in the same way that a pre-blended mixture would. You'll end up with a mug of milk with warm, soggy cashews floating in it, which is not the desired outcome for most recipes.

The Blended Method: The Path to Creaminess

For a truly creamy, luscious result, the cashews must be blended with water (or a portion of the milk) before being heated or added to hot milk. This creates a rich, homogeneous liquid that integrates seamlessly into hot beverages and sauces. This is the foundation for all smooth, cashew-based hot drinks, from lattes to golden milk.

Step-by-Step Guide to Making Creamy Cashew Milk for Hot Drinks

To achieve the perfect consistency for hot beverages, follow these simple steps:

Soak the Cashews: Begin by soaking raw cashews. You can do this overnight in cool water or use a quick-soak method by covering them with boiling water and letting them sit for 15-20 minutes. This softens the nuts and helps achieve maximum creaminess. A quick soak is often sufficient, especially with a high-speed blender.
Blend Thoroughly: Drain and rinse the soaked cashews. Add them to a high-powered blender with a new, fresh measure of water or milk. The ratio depends on your desired thickness; for milk, a ratio of 1 cup cashews to 3-4 cups of water is common. Blend on high speed for 1-2 minutes until completely smooth. Unlike almond milk, cashew milk does not need to be strained, as it blends down completely, leaving no pulp.
Heat Gently: Once you have your creamy cashew milk, you can add it to your hot beverage. For best results, add the pre-made cashew milk to your hot drink rather than heating it directly on the stove, as heating can cause it to thicken.
Flavor and Enjoy: For a delicious cashew-based hot drink, consider adding flavors like vanilla, a pinch of cinnamon, or a natural sweetener like maple syrup during the blending stage. For a comforting 'golden milk' latte, blend in turmeric, ginger, and a little honey.

Comparison: Cashew Milk vs. Direct Cashews in Hot Beverages


Feature	Direct Addition of Whole Cashews	Pre-Blended Cashew Milk/Cream
Texture	Lumpy, gritty, with whole or partial nut pieces.	Smooth, velvety, and creamy.
Flavor	Nutty flavor is muted and separate from the milk.	Rich, creamy, and nutty flavor is fully integrated into the liquid.
Consistency	Milk remains thin, with softened nuts floating in it.	The liquid is thickened and enriched, with a luscious mouthfeel.
Digestion	Raw nuts can be harder to digest for some. Soaking is recommended to improve digestibility.	Soaking and blending can improve digestibility and nutrient absorption.
Versatility	Limited to simply a garnish or textural element.	Can be used as a creamy base for lattes, soups, curries, and sauces.
Effort	Low effort, but poor result for creaminess.	Requires preparation but yields a superior, professional-quality drink.

Why This Method Matters for Culinary and Health Purposes

The benefits of creating cashew milk first are twofold: it enhances the culinary experience and can improve nutrient bioavailability. The process of soaking the nuts is thought to reduce phytic acid, an 'anti-nutrient' that can interfere with the absorption of certain minerals like iron and zinc. Blending ensures that all the healthy fats, protein, and minerals from the cashews are evenly dispersed throughout the liquid, giving you a smooth, nutrient-dense drink every time.

Conclusion: The Ultimate Cashew-Hot Milk Combination

Ultimately, while there is no harm in adding cashews to hot milk, the best culinary and nutritional practice is to first transform the nuts into a creamy milk or paste. This blending step is what unlocks the cashew's full potential, creating a smooth, rich, and delicious beverage that is far superior to simply adding whole nuts. By following this simple preparation, you can safely enjoy the luxurious, creamy texture that cashews are known for in all your favorite hot drinks and dishes.

Create Your Own Hot Cashew-Infused Drink

For a simple cashew-infused hot milk: Prepare cashew milk using the soaking and blending method described above. Gently warm the cashew milk and serve. Optionally, sweeten with a touch of maple syrup and a sprinkle of cinnamon.
For a rich, warming beverage: Blend soaked cashews with hot water, a few dates for sweetness, and spices like nutmeg and ginger for an instant, comforting drink.
For an easy cashew hot chocolate: In a small saucepan, dissolve cocoa powder and sweetener in a quarter cup of hot water. Add pre-made cashew milk and warm gently over low heat, stirring constantly until smooth and hot.
For a golden milk latte: Blend soaked cashews with water, turmeric, ginger, and honey. Heat gently in a saucepan, being mindful of potential thickening.
For a quick fix: Use a store-bought, unsweetened cashew milk carton and heat it gently before adding to your coffee or tea. This avoids the blending process entirely.

For more information on the health benefits of cashew milk, you can explore trusted health resources like WebMD, which detail its nutritional profile and advantages.

Frequently Asked Questions

No, if you want a creamy result. Adding whole cashews to hot milk will not create a smooth beverage. The nuts will soften slightly but remain whole, leading to a gritty or lumpy texture. For creaminess, you must first blend the cashews into a liquid.

The best method is to soak raw cashews, then blend them with fresh water or milk until perfectly smooth. This liquid can then be added to your hot beverage, yielding a velvety, creamy consistency.

Homemade cashew milk can thicken when heated directly on the stove. It is best to add it to a hot drink rather than heating it with the drink. Store-bought versions, which contain stabilizers, are less likely to thicken excessively.

Using soaked cashews is better for achieving a smoother, creamier consistency. Soaking, especially with boiling water for a quick soak, helps soften the cashews and makes them easier to blend into a velvety liquid.

Yes, cashew milk is an excellent dairy-free alternative for hot drinks. It has a rich, creamy texture and a neutral flavor that complements both coffee and tea well.

Homemade cashew milk typically lasts for 3 to 5 days when stored in an airtight container in the refrigerator. It is best to use it within the first few days for optimal freshness and taste.

While raw cashews are preferred for the creamiest result, roasted cashews can also be used. However, they may produce a slightly different, more pronounced nutty flavor.