Easy Homemade Cashew Milk

A Jerry James Stone Recipe


Vegan, Vegetarian


  • 1 cup raw cashews
  • 4 cup water, divided
  • 1 tbsp honey (optional)
  • 2 tsp vanilla extract (optional)
  • Pinch of sea salt
Jump to instructions
Yields 4
Prep Time 5 minutes
Total Time 5 minutes


  • The cashews must be softened. This is best done by soaking them in water overnight in the refrigerator. You can also boil them for about 10 minutes.
  • Drain the cashews and rinse them thoroughly, until the water runs clear.
  • Add the soaked cashews and two cups of water to a blender. Start low and increase the speed until the cashews are pulverized.
  • Blend in 2 more cups of water, the honey (or your sweetener of choice), vanilla extract (if you want to add flavor), and a pinch of sea salt. Most blenders will not fully breakdown the cashews. Simply strain the milk through a sieve, reserving the liquid.
  • Store the milk in a covered container in the refrigerator. It will last up to 4 days. It’s common for homemade cashew milk to separate. Just give it a good shake before using it.
  • You can freeze it to extend the life, but it might get a weird texture, which can easily be fixed by running it in the blender again.
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