How Many Cashews Does It Take to Make Milk? A Simple Guide

Did you know store-bought nut milks can have as little as 2.5% nuts? Making your own offers a richer result. This guide explores how many cashews are needed to make milk, with ratios for various consistencies.

Quick Summary

This article discusses the right cashew-to-water ratios for homemade cashew milk, including how to adjust thickness and taste. A recipe, a comparison of homemade versus commercial options, and the benefits of DIY milk are also presented.

Key Points

• Standard Ratio: A 1:4 ratio of cashews to water is the most common for creamy cashew milk.

• Adjust for Consistency: Use less water for a thick cream, or more for a lighter milk.

• Soaking is Optional: Soaking cashews can improve creaminess.

• No Straining Needed: Cashew milk usually doesn't need to be strained.

• Customizable Flavor: Add sweeteners or flavorings.

• Shake Before Use: Homemade cashew milk separates; shake before using.

• High-Speed Blender: Use a high-speed blender for the best texture.

The Core Ratio: Understanding the Cashew-to-Water Balance

Making cashew milk at home is a straightforward process, and mastering the ratio of nuts to water is key. Unlike other nut milks, cashews blend fully, often eliminating the need to strain, which results in a smoother, more luxurious milk. The amount of cashews used per cup of water dictates the final consistency, from a light beverage to a rich cream. The standard ratio for a balanced, everyday milk is 1:4—one cup of cashews to four cups of water. However, this can be changed easily to suit different needs.

Achieving Your Preferred Cashew Milk Consistency

Adjusting the amount of cashews is a simple way to customize your cashew milk. This flexibility is a key benefit of making it yourself, as compared to the uniformity of store-bought versions, which are often diluted.

For a lighter, drinkable milk (similar to 1% dairy): Use ½ to ⅓ cup of raw cashews for every 4 cups of water. This creates a milk with a mild flavor, perfect for cereal or drinking on its own.

For a standard, creamy milk (like 2% dairy): The common ratio is 1 cup of cashews to 4 cups of water. This is a versatile option, suitable for many uses, from coffee to smoothies.

For a rich creamer (like half-and-half): Use 1 cup of cashews for every 2 to 3 cups of water to get a thicker consistency. This is ideal for coffee or sauces.

For thick cashew cream: Achieve a heavy cream substitute by using a 1:1 or 1:2 ratio of cashews to water. This is perfect for savory sauces or desserts.

Simple Step-by-Step Recipe

This recipe uses the 1:4 ratio to create cashew milk.

Ingredients:

• 1 cup raw, unsalted cashews
• 4 cups filtered water
• Pinch of sea salt (optional)
• 1-2 pitted dates or 1 tbsp maple syrup (optional, for sweetness)
• 1 tsp vanilla extract (optional, for flavor)

Instructions:

1. Soak Cashews (Optional but Recommended): While cashews blend well without it, soaking can improve creaminess. Place the cashews in a bowl and cover with water for 2-4 hours, or overnight in the refrigerator. A 15-minute soak in boiling water is also an option. Drain and rinse the soaked cashews.
2. Combine Ingredients: Put the soaked cashews, 4 cups of water, and any optional ingredients like dates, maple syrup, vanilla, or salt into a high-speed blender.
3. Blend Until Smooth: Start on low and increase the speed. Blend for 1-2 minutes until completely smooth. Straining is often unnecessary.
4. Store: Pour the milk into a sealed glass container and refrigerate. It lasts for 4-5 days. Shake the container well before each use, as the milk may separate.

Comparison: Homemade vs. Store-Bought Cashew Milk

Feature	Homemade Cashew Milk	Store-Bought Cashew Milk
Ingredients	Raw cashews, water, and optional natural flavors (dates, vanilla).	Often contains added oils, thickeners (gums), stabilizers, and sugars.
Creaminess	You control the nut-to-water ratio, creating a richer product.	Typically thinner, with additives for texture.
Nutrient Density	More nutrient-dense, consuming the whole nut.	Often diluted and processed, reducing nutrients.
Cost	Can be more cost-effective depending on the cost of cashews.	Variable cost; requires repeated purchases.
Freshness	Fresh with a shorter shelf life (4-5 days).	Long shelf life due to preservatives and processing.

Tips for the Best Cashew Milk

• Use High-Quality Cashews: Raw, unsalted cashews provide the best flavor and creaminess. Avoid roasted or salted nuts.
• High-Speed Blender is Key: A high-speed blender produces the smoothest milk. A regular blender also works, but the texture may not be as smooth.
• Shake Before Using: Separation is natural. Shake the jar before pouring.
• Get Creative with Flavors: Add cinnamon, nutmeg, or cocoa powder for a flavored version.

Conclusion: The Simple Formula

The answer to how many cashews to make milk is not a set number but a ratio that enables control over the product. With a few ingredients and a blender, you can create a superior product at home, free from unnecessary additives and customized to your taste.

Resources

Find more information on homemade plant-based milks:

• Homemade vs. Store-Bought Plant Milk | Munching with Mariyah
• 7 Reasons to Love Homemade Cashew Milk - Beautiful Ingredient
• How to Make Cashew Milk - Plant-Based on a Budget
• How to Make Cashew Milk - Quickly! - Nora Cooks

Frequently Asked Questions

Do I need to soak cashews before making milk?

Soaking is optional but recommended. It can make a creamier milk.

Can I use roasted cashews instead of raw?

Use raw, unsalted cashews for the best taste.

How long does homemade cashew milk last?

It lasts about 4 to 5 days in the refrigerator.

Why does my cashew milk separate?

It separates because it lacks emulsifiers. Shake before serving.

Is homemade cashew milk healthier than store-bought?

Homemade is generally healthier because you control the ingredients. It is also more nutrient-dense.

Do I need to strain homemade cashew milk?

Straining is usually not necessary.

Can I freeze homemade cashew milk?

Yes, you can freeze it. Thaw in the refrigerator and shake before using.

What's the best blender for making cashew milk?

A high-speed blender is best.

What can I do with leftover cashew pulp?

There is typically very little to no pulp left when making cashew milk. The entire nut is consumed, adding to the nutrient density.