Homemade Cashew Milk

Cashew MilkHomemade milk is my go-to when it comes to avoiding dairy. I love the taste and texture of a good nutty milk. Normally, we do almond milk in my household but when we want to switch it up, I’ll make a batch of cashew milk. Cashew has a richer and smother taste to almond, and it pairs well when you have a cup of it along with a hearty breakfast.

I never knew how easy (and much healthier!) it is when you make your own nut milk. Not only do you get to customize the flavor and sweetness to your liking, but you can also cut out the sugar and any preservatives you’ll find in grocery store milk.

Ingredients and Materials: 

Ingredients & Materials

  • Raw cashews
  • Pitted dates
  • Cheese cloth, nut bag, or plain linen to strain the milk
  • Containers to keep your strained milk in

Not pictured:

  • Water
  • Blender
  • Vanilla bean or vanilla extract (optional)


  1. Soak one cup of cashews in a bowl of water for at least 2 hours. I like to soak mines overnight and make milk in the mornings.
  2. Empty out any water from the bowl of soaked cashews. Place cashews with three pitted dates in blender. I like to use dates to make my milk sweeter instead of sugar. However, if you still want your milk even sweeter or with a hint of vanilla flavor, then add one vanilla bean or one teaspoon of vanilla extract into the blender. Add four cups of water.
    Blend and Strain
  3. Blend on high for 3 minutes, or until liquid is smooth and creamy looking.
  4. Pour the liquid into your cheesecloth, nut bag, or linen and strain the liquid this way. I place my cloth into a bowl to catch the liquid. You may need to squeeze the fabric to get the milk out (Kind of like milking a cow?).
  5. Once all the milk is strained, bottle it and keep it in your fridge.

Cashew milk will last up to four days in the refrigerator, so I don’t make it in big batches unless I know it’ll get finished. One cup of cashews will give you about five to six cups of milk.

Don’t waste your leftover cashews ground by putting them in the trash (where they might not get to decompose), but find creative ways to use them. Did you know you can use the leftover ground cashews and make vegan cheese? You can also add some honey to it and use it as a spread for your toast. Sometimes, if I’m feeling extra lazy, I just throw the leftover grounds into our compost bin where I know its nutrients will at least get added to our soil and garden.




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