Homemade Cashew Milk

Homemade Cashew Milk



no sugar, no fillers, no gums.

Best of all, it takes 5 minutes and just one ingredient – Cashews!

Have you ever made your own cashew milk? It puts the cream in creamy, and it is the easiest of all nut-milks to make! Most nut-milks require a decent amount of time/effort to make (though always worth it!) which can deter some people away from the process. Cashew milk doesn’t require any prep-work (no soaking is required, although it yields an even creamier consistency if you soak), and you don’t have to strain!

All you need is a blender, cashews, and water. It doesn’t get much simpler than that! Use this as a base for smoothies, creamer for coffee, or just straight up on it’s own! You can add any additional add in’s, such as maca, cinnamon, or even cocoa to make a chocolate milk! This stores well in the fridge for 3-4 days (assuming it lasts that long!)

Homemade Cashew Milk


  • 1 C Raw Cashews (soak overnight; optional)
  • 4 C Filtered Water


  • Pour water and cashews in a highspeed blender
  • Blend on high for 2-4 minutes until completely blended, and very creamy
  • Pour into airtight container and store in fridge for 3-4 days

*you can strain if you’d like! But not necessary

*for thinner consistency add more water, for thicker consistency add less!

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