Cashew Milk Recipe

homemade cashew milk pouring into a glass on a wooden counter.

5 from 1 vote

Wonderful in smoothies or almost anywhere you would use dairy milk, cashew milk is non-dairy. Soak raw nuts overnight and puree. Don’t buy it when homemade cashew milk is so easy to make. No straining is needed as cashew milk purees into a fine milk.

Prep Time8

Cook Time5

Total Time8 5

Course: Beverage

Cuisine: American

Servings: 8-ounce servings

Calories: 235kcal

Author: Sally Cameron

Equipment

blender

Ingredients

6 ounces raw cashews 1 full cup
Cold water to cover for soaking
4 cups fresh cold water for pureeing a quart

Instructions

Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator for 4-8 hours or overnight.
After soaking, pour off soaking water, fill blender with 4 cups fresh cold filtered water, add nuts and puree for 60 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.

Notes

Be sure to buy raw cashews. You do not want them roasted or salted.

Variations:

Add vanilla extract for vanilla cashew milk.

For sweetened cashew milk add a little maple syrup or simple syrup.

For no added sugar, use a monk fruit blend or monk fruit simple syrup.

If you prefer a strained milk, pour through a nut milk bag, but it's not really needed.

Nutrition