cashew milk


Nut/seed milk is all the rage lately, and what's not to love about it?  Whether your choice is almond, flax, macadamia, soy, hemp, oat, or sunflower, each milk has it's own unique and scrumptious flavor. 

However, because of the additives, preservatives, and flavorings that are often added to many of the pre-packaged brands found on grocery store shelves, I am cautious about what I purchase.  I want everything I consume to be as fresh as possible.  My general rule is that if I can do it myself, why wouldn’t I?  

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The most common nut milk that I hear about people making at home is almond milk.  While fresh almond milk is delightful, I don’t like the fact that making it produces a lot of pulp that usually goes to waste.  Even though there are several ways you can use the pulp (ie. baking, smoothies, hummus, etc), it’s another step to think about and I like to keep things as simple as possible.

I introduce to you… homemade cashew milk!!!  Cashews are loaded with antioxidants, vitamins, and minerals that are important for maintaining all sorts of healthy bodily functions.  Cashew milk is rich, creamy, refreshing, and delicious. Best part? It doesn’t need to be strained.


1 cup raw, unsalted cashews

2 1/2 cups filtered water

2 tsp vanilla extract

¼ teaspoon of cinnamon


1 - soak the cashews in filtered water for at least 4 hours

2 - drain & rinse the cashews, add to blender

3 - combine cashews with water, vanilla, and cinnamon, blend in a high speed blender until smooth and frothy (I start on low, then blend on high for about 2 minutes).

4- store the milk in a covered container, it should last for 3 or 4 days.

* if you like your milk sweeter, you can  add maple syrup, dates, or honey. You can also add sea salt.  I often just use cashews + water with no sweetner. Play around with ingredients and find your ideal combo!  

*you can add or subtract water as preferred to create your ideal liquid thinness/thickness

THAT’S IT!!  No straining, no fuss.  The biggest step for me is remembering to soak the cashews.  Sometimes I find myself wanting to pop the cashews in the blender and make fresh milk immediately, but soaking the nuts is an important step for digestion so you have to think ahead!  Soaking cashews neutralizes enzymes and breaks down phytic acid, which makes them easier to digest.


Another huge benefit of making your own nut milk: ZERO WASTE!  I bring my mason jar to the co-op, fill it up with bulk cashews, and voila.. no packaging!  

Plus, homemade nut milk is definitely cheaper than pre-made store bought milk.  Fresher + more delicious + zero waste + more affordable? That’s a win-win-WIN if you ask me.