Commercial cashew flour is made from the pulp that remains after the oil is pressed from the nut. You can make your own cashew flour at home with the leftovers from making cashew milk. The process is relatively simple, and in the end you’ll be left with two delicious foods: milk and flour! Nut flours have a short shelf-life, so use them up quickly.

Things You'll Need

Soak the cashews in water for about 12 hours. Transfer the cashews to a food processor or blender and combine with 2 parts water for every 1 part cashews. Puree the mixture until creamy, then strain through a fine-mesh sieve lined with cheesecloth, making sure to squeeze out any excess liquid. Store the liquid cashew milk in the refrigerator until ready to use.

Spread the leftover cashew pulp onto a baking sheet lined with parchment paper or a non-stick baking mat. Heat your oven to the lowest possible temperature and transfer the baking sheets to the oven. Leave the oven door ajar and set up a fan blowing into the oven to encourage speedy drying. Alternately, you can place the leftover cashew pulp in a food dehydrator, if you have one.

Allow the cashew pulp to dehydrate until it is completely dry, about 12 hours in the oven and 24 hours in a food dehydrator. Drying times can vary when using an oven, so check the progress of the flour regularly.

Transfer the dried cashew pulp to a blender or food processor and grind until it resembles flour. Store the flour in an airtight container in the refrigerator for up to 3 days.


  • You can make cashew meal quickly by simply grinding whole cashews in a spice or coffee grinder until it has the consistency of corn meal. Cashew meal gives baked goods a denser, coarser texture than those made with cashew flour. You can also grind the cashews in a food processor or blender, but pulse the cashews rather than processing continuously; otherwise you’ll end up with cashew butter.