Cashew milk often gets treated as almond milk's quieter cousin, similar enough that people assume they're basically interchangeable. They're not quite. Cashews carry more natural fat than almonds, and that single difference gives cashew milk a noticeably creamier body and milder flavor than its more famous nut-milk relative.
What Cashew Milk Actually Is
Cashew milk is a plant-based milk made by blending soaked cashews with water, then straining the mixture, though many commercial and homemade versions skip straining entirely since cashews blend down smoothly enough to leave little noticeable pulp behind. That's actually one of cashew milk's defining traits: unlike almond milk, which typically requires straining to remove gritty pulp, a high-speed blender can turn cashews into a smooth, drinkable liquid with minimal separation, since cashews are softer and less fibrous than almonds.
How Cashew Milk Is Made
| Step | What Happens |
|---|---|
| Soaking | Raw cashews are soaked in water to soften them |
| Blending | Soaked cashews are blended with fresh water until smooth |
| Straining (optional) | Some versions are strained for extra smoothness, others skip this step entirely |
| Fortifying | Calcium, vitamins, and sometimes flavoring are added in commercial versions |
Because cashews blend down so completely, some cashew milk recipes and commercial products use a higher cashew-to-water ratio and skip straining altogether, producing an unusually smooth, creamy result without the fibrous grit almond milk pulp can leave behind if not filtered thoroughly.
Cashew Milk vs. Almond Milk
| Feature | Cashew Milk | Almond Milk |
|---|---|---|
| Fat content | Higher | Lower |
| Texture | Creamy, smooth | Thinner, sometimes gritty |
| Flavor | Mild, buttery | Nutty, more pronounced |
| Straining required | Often optional | Usually necessary |
| Best for | Creamy sauces, coffee, smoothies | Cereal, smoothies, baking |
Cashew milk's higher natural fat content is the key difference driving nearly everything else on this list. That fat gives cashew milk a rounder, creamier mouthfeel than almond milk, along with a milder flavor that doesn't carry almond milk's more distinct nutty edge, making cashew milk a slightly more neutral base for both sweet and savory applications.
Where Cashew Milk Performs Well
Creamy sauces and soups. Cashew milk's natural richness makes it a popular dairy-free base for creamy sauces, soups, and even vegan cheese alternatives, where its mild flavor and smooth body mimic dairy cream more closely than thinner plant milks can.
Coffee drinks. Cashew milk's higher fat content gives it moderately better body for steaming than almond milk, though it still generally falls short of oat or soy milk's foam stability for serious espresso work.
Smoothies and shakes. Its creamy texture blends well into smoothies without the thinner, more watery quality some other plant milks bring, adding body without a strong competing flavor.
Considerations for Restaurants
Tree nut allergy risk applies here too. Cashews are a tree nut, carrying the same allergen concerns as almond milk, and require the same careful handling, labeling, and cross-contact awareness.
Cost can run higher than almond milk. Cashews are generally more expensive than almonds, which can make cashew milk a pricier option for a restaurant's plant-milk lineup, whether purchased commercially or made in-house.
Homemade cashew milk is genuinely easy to make well. Because cashews blend so smoothly and often don't require straining, cashew milk is one of the more approachable plant milks for a kitchen to produce in-house with just a high-speed blender, without needing specialized straining equipment.
Frequently Asked Questions
Is cashew milk creamier than almond milk?
Yes, generally. Cashews carry more natural fat than almonds, giving cashew milk a smoother, richer texture and a milder flavor compared to almond milk's thinner body and more pronounced nutty taste.
Do you need to strain cashew milk?
Not always. Cashews blend down more completely than almonds, and many recipes and commercial products skip straining entirely, unlike almond milk, which typically needs to be strained to remove gritty pulp.
Is cashew milk safe for people with tree nut allergies?
No. Cashews are a tree nut, and cashew milk carries the same allergen risk as almond milk or any other tree nut-based product.
Can cashew milk be used in savory cooking?
Yes, its creamy, relatively neutral flavor makes it a popular choice for dairy-free sauces, soups, and creamy dishes where a thinner plant milk wouldn't provide enough body.
Read more in our guide to types of milk for restaurants and foodservice kitchens. Nishi Enterprise supplies commercial refrigeration and beverage equipment for restaurants building out a full dairy and plant-milk program. Visit our homepage to browse our full catalog.
