Cashew Milk
CommonWidely consumed internationally
A plant-based beverage made by processing cashew kernels with water. Commercial versions may contain additional ingredients for texture, stability, flavor, or fortification.
About Cashew Milk
Cashew milk is a plant-based beverage made from cashew nuts (Anacardium occidentale), the seeds of a tropical tree native to northeastern Brazil. Cashews were brought to India and East Africa by Portuguese traders in the 16th century and are now cultivated widely across tropical regions. The cashew nut grows at the base of a fleshy fruit called the cashew apple, and must be carefully processed to remove a caustic shell oil before the nut inside is safe to eat.
Cashew milk is made by soaking raw cashews in water, blending with fresh water, and — unlike most nut milks — often requires no straining because cashews blend so smoothly that the resulting liquid is naturally creamy and virtually pulp-free. This makes cashew milk one of the easiest plant milks to make at home. The flavour is mild and creamy, slightly sweeter and less bitter than almond milk, with a rich, velvety texture that works well in creamy applications.
Commercially produced cashew milk is widely available in unsweetened and sweetened varieties, and is popular as a dairy-free alternative for cooking creamy sauces, soups, and desserts. It is lower in calories than whole cow milk and contains no lactose, making it suitable for people who are lactose intolerant or following a vegan diet. However, cashew milk is not suitable for people with tree nut allergies.
Sources & Further Reading
- USDA FoodData Central — Cashews (current search) — Current USDA database search for the named food; select the matching product/data type because formulations and database records can change.
Nutrition
No standardized finished-beverage nutrient profile is used here. Cashew-milk values can change substantially with the cashew-to-water ratio, straining, fortification, oils, gums, and sweeteners.
CaloriesVaries by recipe/brand
FatVaries by recipe/brand
ProteinUsually low; varies by recipe
CarbohydratesVaries by recipe/brand
CalciumLow naturally; fortified products vary
LactoseNone
Cashew milk is low in calories and protein. It is naturally free of lactose and cholesterol. Like other nut milks, commercial versions are typically fortified with calcium and vitamins D and E. Cashew milk is not suitable for people with tree nut allergies.
Common Uses
◌ Drinking◌ Coffee & tea◌ Creamy sauces◌ Soups◌ Smoothies◌ Ice cream base◌ Baking
Cashew milk is particularly prized in vegan and dairy-free cooking for its ability to produce creamy, rich sauces without the need for heavy cream. It blends seamlessly into pasta sauces, curries, soups, and dessert bases. Its mild flavour means it rarely overpowers other ingredients. Cashew milk is widely used as a base for vegan ice cream and frozen desserts due to its naturally smooth, creamy texture.
Interesting Facts
- Cashew nuts grow on the outside of a fleshy fruit called the cashew apple — making them one of the few nuts that grow outside their fruit rather than inside it.
- Raw cashews must be heat-processed before eating because the shell contains urushiol, the same caustic compound found in poison ivy, which can cause severe skin reactions.
- Unlike most nut milks, cashew milk does not require straining after blending because cashews break down so completely — making it the easiest nut milk to make at home.
- Vietnam and India are the world's largest processors of cashews, though the majority of raw cashews are grown in West Africa (particularly Ivory Coast and Ghana) and then exported for processing.
- Cashew milk has a naturally creamy, neutral flavour that many people find more palatable than almond milk — it is often described as the closest plant milk to a creamy dairy product in texture.