Creamy Rice Milk


Combining cashews and rice makes an ultra creamy dairy-free milk at a more budget-friendly price. It’s easy to whip up and takes just a few minutes.

Special Diet Notes: Creamy Rice Milk

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

Creamy Rice Milk
  • ⅔ cup hot rice
  • 3 cup hot water
  • ⅓ cup cashews
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  1. Blend all ingredients, chill, pour through a cheesecloth or nut milk bag, and serve.
  2. Store in the fridge for up to a week
  3. Alternatively, let it stand for 30 minutes or more, up to several hours. Then, without shaking, pour the rice milk into another container, being careful not to let the sediments at the bottom pour into the new container.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi!

    Can you clarify “Hot rice”? Is fully cooked rice or just raw rice boiled for a few minutes to get it hot?

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