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5 Best Cashew Milk Substitutes to Consider

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This article covers the five best cashew milk substitutes: almond milk, oat milk, soy milk, light coconut milk, and rice milk. Each substitute is detailed with exact ratios, flavor notes, and tradeoffs for baking, beverages, and savory sauces. Use it to find the right swap based on fat content, allergen needs, and flavor tolerance.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings: 1 recipe
Course: Substitutes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Almond Milk 1:1 ratio for baking and beverages; 3:4 in thick creamy sauces
  • 1 Oat Milk 1:1 for beverages and desserts; 4:5 in heavier sauces
  • 1 Soy Milk 1:1 for most uses; 1:0.9 in custards for better stability
  • 1 Light Coconut Milk 1:1 for rich sauces and desserts; 1:0.75 to reduce coconut flavor
  • 1 Rice Milk 1:1 for beverages and light baking; add starch slurry for sauces

Method
 

  1. Choose your substitute based on the dish type and desired flavor match. Use higher-fat options like coconut or soy milk for sauces, and lighter options like almond or rice milk for beverages.
  2. Prepare the substitute as directed: adjust ratios and prep as noted for each option. Add a starch slurry if your substitute is thinner than cashew milk and the recipe requires body.
  3. Apply the substitution ratio carefully. Start with the stated amount and adjust to taste. For sauces, start conservative and add more liquid gradually.
  4. Taste and adjust seasoning. Some substitutes shift flavor or texture slightly, particularly oat milk (adds sweetness) and coconut milk (adds tropical flavor).

Notes

  • Always choose unsweetened varieties of soy milk and oat milk for savory applications to avoid adding unintended sweetness.
  • Rice milk is the safest allergen-free option, but it requires added starch thickeners to achieve creaminess in sauces and desserts.

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