1-Minute Pumpkin Cashew Milk

This 1-Minute Pumpkin Cashew Milk is proof that homemade nut milk doesn’t have to be complicated. This super-quick homemade cashew milk requires no soaking and no straining through a nut milk bag. Literally all you need is a blender and some pantry staples and you’ve made the creamiest, coziest plant-based milk you’ll make all season. And, you know exactly what went in it.

A bottle and two glasses of golden cashew milk sit on a counter with a jar of cashews, a bowl of shredded coconut, a spoon of spice, a bowl of orange turmeric, and a small bowl of dark syrup.

Friends, I’ve made a lot of homemade nut milk over the years, and this cashew version is the one I keep coming back to every fall. The trick is using raw cashews instead of almonds, since they’re naturally soft enough to blend completely smooth. No soaking required and no straining required. All you need is cashews, water, and whatever flavors you’re in the mood for.

This time, I went with pumpkin. It’s warm, it’s spiced, and it tastes like something you’d pay $7 for at a coffee shop, except it takes about a minute to make and costs a fraction of the price. I also love that there’s nothing hiding in this milk that I can’t pronounce. No gums, stabilizers, or weird aftertaste. It’s just real ingredients that actually make me feel good after I drink it.

It also happens to be one of those recipes that gets better with a little planning ahead. Blend up a batch, pour it into a jar, and you’ve got creamy pumpkin milk ready to go for your coffee, oats, or smoothies for the next several days without touching the blender again.

Cashews, water, salt, pepper, spices, maple syrup, and roasted red peppers are arranged in jars and bowls next to a blender on a beige counter with a matching textured background. — *To make this, you’ll need pumpkin puree, raw cashews, maple syrup, vanilla extract, pumpkin spice, sea salt, and cold water.*

A hand pours liquid from a metal cup into a blender filled with cashews and spices. Surrounding the blender are jars and bowls of cashews, spices, salt, syrup, and a spoon on a beige countertop. — *To make this, you’ll need pumpkin puree, raw cashews, maple syrup, vanilla extract, pumpkin spice, sea salt, and cold water.*

What You Need to Make This 1-Minute Pumpkin Cashew Milk

Pumpkin Puree: Pumpkin puree gives this milk its cozy fall flavor and natural creaminess without adding excess sugar. Make sure to grab plain pumpkin puree, not pumpkin pie filling.
Raw Cashews: Raw cashews are the base of this milk and the reason you can skip soaking and straining altogether. They’re naturally soft, so they blend completely smooth.
Maple Syrup: Maple syrup adds just enough natural sweetness to balance the pumpkin and spice without tasting like dessert. Adjust it up or down depending on how sweet you like your milk.
Vanilla Extract: A splash of vanilla rounds everything out and gives this milk that coffee-shop flavor. Pure vanilla extract will give you the best result here over imitation.
Pumpkin Spice: Pumpkin spice is what makes this taste like fall in a glass. If you don’t have a pre-made blend on hand, a mix of cinnamon, ginger, nutmeg, and cloves works. See my recipe here.
Sea Salt: A small pinch of sea salt might seem unnecessary, but it helps balance the sweetness.
Cold Water: Starting with cold instead of room temperature keeps the finished milk from warming up in the blender.

A hand pours water from a glass bottle into a blender filled with cashews and orange liquid. Nearby are jars of cashews, spices, maple syrup, salt, and a small bowl of orange puree on a beige surface.

How to Make This Pumpkin Cashew Milk

Add the pumpkin puree, raw cashews, maple syrup, vanilla extract, pumpkin spice, sea salt, and cold water to a high-speed blender. Blend on high for 30 seconds, or until completely smooth with no visible pieces of cashew left. Depending on your blender, you may need an extra 30 seconds to get it fully smooth.

Once blended, pour the milk into a jar or airtight container. There’s no need to strain it, the cashews break down completely, so what comes out of the blender is ready to drink. Store it in the fridge for up to 5 days, and give it a good shake before each use since it will naturally settle.

A blender filled with a creamy orange smoothie stands surrounded by cashews, a jar of pumpkin purée, a jar of cashews, a bottle of syrup, a bowl of salt, and a glass milk bottle on a beige countertop. — *Blend on high for 30 seconds, or until completely smooth with no visible pieces of cashew left.*

Two glass bottles of cashew milk on a counter, surrounded by cashews, spices, salt, syrup, stacked glasses, and a jar of cashews. A spoon holds orange spice next to an open jar, all set against a beige background. — *Blend on high for 30 seconds, or until completely smooth with no visible pieces of cashew left.*

Frequently Asked Questions

Do I need to soak the cashews first?

No. Raw cashews blend completely smooth without soaking, so you can make this start to finish in about a minute.

Can I make this ahead of time?

Yes. Blend up a batch at the start of the week so it’s ready to pour into your coffee or oats without any extra effort on busier mornings.

Do I need to strain this milk?

Nope. Since cashews are naturally soft, they blend down completely, so there’s no pulp left behind and no nut milk bag required.

Can I use a regular blender instead of a high-speed one?

You can, though it may take a little longer to get fully smooth. Plan on blending closer to a minute or two, and scrape down the sides if needed.

How long does this keep in the fridge?

Up to 5 days in an airtight container. It will separate naturally as it sits, so just give it a shake before drinking.

Is this recipe vegan and gluten-free?

Yes, this recipe is vegan, dairy-free, and gluten-free as written.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!

** Photography by Tanya Pilgrim