Cashew milk, a dairy alternative made by blending cashew nuts with water, has surged in popularity among consumers seeking options with a lower environmental footprint than traditional dairy. Cashews are seeds of the cashew apple, a fruit that grows exclusively in tropical climates. Evaluating cashew milk’s true environmental cost requires an objective look at its entire production chain, considering the land and water required for cultivation, the energy needed for processing, and transportation emissions. Ultimately, determining whether cashew milk is a good choice for the planet is complex, depending on which environmental metric is prioritized.
Land Use and Carbon Emissions
Cashew cultivation generally requires a moderate amount of land compared to other popular milk sources. Dairy production, for instance, demands approximately ten times more land than most plant-based milks to produce the same volume of beverage. Cashew trees are perennials that thrive in dry, tropical environments, resulting in relatively low land use per liter of milk produced.
However, the expansion of cashew farming has frequently led to significant environmental burdens related to land conversion. In major producing regions like Vietnam, India, and West Africa, the drive for new plantations has been linked to deforestation and the destruction of natural habitats, particularly dryland savanna forests. This land conversion releases large stores of carbon dioxide, resulting in a high “cradle-to-farm-gate” carbon footprint for the raw ingredient.
Greenhouse gas (GHG) emissions from cashew production also stem from farming practices, particularly the use of synthetic fertilizers. These fertilizers release nitrous oxide, a potent GHG, into the soil. The overall carbon footprint is heavily influenced by the risk of land-use change and the energy required for subsequent processing, though some smallholder operations use fewer chemical inputs.
Water Requirements and Regional Farming
Cashew trees are notably drought-tolerant, making their overall water footprint favorable compared to certain other nut crops. Approximately 90% of a cashew tree’s water needs are met by rainwater, classified as “green water.” This reliance on natural rainfall significantly reduces the need to draw from freshwater sources.
This is a stark contrast to crops like almonds, which are often grown in arid regions and rely heavily on “blue water,” or irrigation from groundwater and surface water supplies. Cashews still require substantial amounts of water overall, but the geographical context mitigates this factor. They are mainly grown in humid tropical areas such as India, Vietnam, and the Ivory Coast, where rainfall is generally abundant.
The water impact that does exist is often localized, relating to contamination from agricultural runoff. Intensive farming, especially where agrochemicals are used, can lead to soil and water pollution. Cashews generally have a lower water footprint than almond milk, but they use more water than crops like soy or oats.
The Impact of Processing and Transportation
The environmental costs of cashew milk production increase significantly after the raw nut is harvested, primarily due to complex processing and the global supply chain. The cashew nut shell contains Cashew Nut Shell Liquid (CNSL), a caustic and toxic substance that must be removed before consumption. This necessary step makes processing energy-intensive.
The shelling process typically involves steaming the raw nuts to make the shells brittle, followed by heat treatment, both requiring substantial thermal energy. In many developing regions, this energy often comes from burning wood or fossil fuels, contributing to the overall carbon footprint. Drying the raw nuts and the kernels accounts for a large majority of the total energy consumed in processing.
Adding to this burden is the complex global logistics of the cashew supply chain. Raw cashews harvested in Africa are frequently shipped to Asia, primarily India and Vietnam, for shelling and processing. They are then shipped again as kernels to global markets for milk production. These long-distance “food miles” and multi-stage international transport dramatically increase distribution emissions. Furthermore, the final product’s packaging, often using multi-layer aseptic cartons, contributes to manufacturing waste and the carbon footprint.
How Cashew Milk Compares to Alternatives
When comparing cashew milk to other beverages, it is generally a far better choice for the environment than traditional dairy milk. Dairy production results in the highest greenhouse gas emissions, land use, and water consumption across all major milk types. Cashew milk’s lower land requirement and reliance on rainwater make it a favorable alternative.
However, cashew milk does not rank as the most sustainable plant-based option. Soy and oat milk consistently demonstrate lower environmental impacts in terms of emissions and water use. While cashew milk’s land-use impact is low, its carbon footprint can be higher than oat or soy milk due to the risk of land-use change in tropical forests.
The final verdict is nuanced: cashew milk is a more environmentally responsible choice than dairy, and it is more water-efficient than almond milk due to its reliance on green water. Yet, its complex, energy-intensive processing and extended global supply chain mean it often lags behind locally-sourced oat or soy milk in terms of overall carbon emissions. Consumers seeking the lowest possible environmental footprint should consider the origin and processing methods.