Super easy homemade cashew milk

I’ve been dairy free lately and let me tell ya, it ain’t easy. But thankfully nuts can take the place of dairy, and taste almost better! I have yet to make cheese or yogurt from nuts, but I’ve made cashew milk and almond milk. Oooh and I need to make raw almond butter- once our food processor is fixed๐Ÿ˜ฅ. I used it so much making ooey gooey super healthlicious (healthy and delicious) date balls that I might have accidentally gotten some of those treats stuck in the place where you attach the blade. ๐Ÿ˜ณ

Anyways, making nut milk is surprisingly easy and is even better than store bought nut milk in taste and quality. Adding preservatives and fillers is completely unneeded ( and unnecessary) in fresh, homemade recipes and it is way better for you.

It’s so mesmerizing how you can just put a handful of nuts in a blender with water, wait 30 seconds, and then it turns into frothy, creamy, and delicious milk. If you like your nut milk to have some creamy and extra texture rich pulp, then don’t even bother straining it. Just put it in a glass jar and stick it in the fridge. But, if you like it to be smooth and pulp free, then you can just pour the milk through a thin towel or cheesecloth and then collect and save the pulp for extra creamy richness in smoothies, as a spread with some honey and cinnamon, or use it in the addicting, completely raw and vegan recipe I will be sharing soon!

If your’e the kind of person that likes their coffee black, toast plain, and water without ice and water enhancer recipes, then keep the milk plain and pure with its own flavors. But, if you like to add a little extra burst of flavor and sweetness, then you can try some of the yummy flavor variations below! Enjoy!

Makes: about a 1/2 gallon Serving size: 1 cup Stays fresh for about 5 days in the fridge


  1. 1 cup organic whole cashews
  2. 4 -5 cups of filtered water ( depending on the amount of creaminess you want it to have)
  3. pinch of salt
  4. Maple syrup, honey or stevia to sweeten ( Optional)

Optional flavor inspiration:

Cinnamon and orange: 2 tbs maple syrup + 1/2 tsp cinnamon + 2 drops YL orange oil

Hazelnut brownie: 1 tbs maple syrup + 1 squirt hazelnut stevia + 1 tbs cocoa powder


  1. Soak cashews in a large measuring cup or bowl of water for 4 hrs or overnight.
  2. Place soaked cashews in a large blender with 4 cups of water. Blend on high for 30 seconds. Add more water if desired until preferred consistency.
  3. If straining, place a thin towel or cheesecloth over a large glass measuring cup or bowl and slowly pour milk in a little at a time. Let it drain a little, then squeeze the cloth until all the milk is out and only the creamy pulp is left in the cloth. Scoop the pulp out into a little bowl and repeat until all the milk is strained. Then, transfer milk back into blender and add in any optional sweeteners or flavors and blend for a couple second longer. Pour into a 1/2 gallon glass jar and store in fridge. Store cashew milk pulp in fridge also.
  4. If not straining, add in any optional add ins/sweeteners and blend for a couple seconds longer. Pour into a 1/2 gallon glass jar and store in fridge. Shake well before using.
  5. Add into your coffee, matcha lattes, smoothie bowls, muffin recipes and baking recipes, or pour into ice cube molds and freeze for adding to coffee and iced drinks! Enjoy!

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