Cashew Milk [V]

Why buy cashew milk from a store when you can make it yourself?

In stores, dairy-free milk can be expensive but it’s incredibly easy to make at home!

Plus, when you make your own nut milk you can leave out the excessive salt, gums or anything else you can’t pronounce.

Cashew milk is one of the easiest nut milks to make at home because it doesn’t need to be strained!

The soaked cashews are so creamy that if it were filtered through a nut milk bag, all that would be left is a mere spoonful of soft cashew cream.

The nut pulp really just makes the milk extra thick and creamy!

So, pick up some unsalted cashews next time you’re at the grocery store and you’ll be one step closer to having freshly made nut milk ready in your fridge!

Cashew Milk [V]

Soak time: at least 4 hours

Prep time: 5 minutes

Total time: 4 hours & 5 minutes

Yield: about 5 cups


Mason jar
Strainer (see mine!)
Blender (see mine!)


1 cup cashews, soaked overnight*
4 cups water (use more water for thinner milk & less for thicker)

Sea salt
Agave nectar
Maple syrup
Cacao/cocoa powder


  1. Pour soaked cashews into a mesh strainer over the sink and rinse with cold water. Add to your blender.
  2. Add 3 cups of cold fresh water to the blender and blend on high for 3 minutes.
  3. Add remaining cup of water and blend for an additional 2 minutes. Transfer to airtight glass jars and store in the fridge for up to 2 weeks.


*Place cashews in a mason jar and cover with cold water. Seal and soak overnight (4 hours at the minimum).

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