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Easy Homemade Cashew Milk

Yields4 ServingsPrep Time5 minsTotal Time4 hrs 10 mins

Rich, creamy, and dairy-free, this homemade cashew milk is a simple recipe and easy recipe. It's an inexpensive way to switch from cow milk to a vegan plant-based beverage.

Easy Homemade Cashew Milk Video

 1 cup raw cashews
 4 cups water, divided
 1 tablespoon honey (optional)
 2 teaspoons vanilla extract (optional)
 Pinch of sea salt
1

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.

2

Drain the cashews and rinse them thoroughly, until the water runs clear.

3

Add the soaked cashews and two cups of water to a blender. Start low and increase the speed until the cashews are pulverized.

4

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.

5

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.

6

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.

Easy Homemade Cashew Milk Main

Nutrition Facts

Servings 4