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Dairy Alternative: Homemade Cashew Milk

4 from 4 reviews

Homemade Cashew Milk


  • 1 cup cashews
  • 4 cups filtered water, plus more for soaking


  1. Measure cashews into a container and cover with filtered water. Allow to soak for 6-8 hours. This softens the nut and makes it easier to blend, leaving less particles of nut in the finished milk (plus you get some of the benefits of soaking nuts too!).
  2. Note: Most commercial cashews are not raw, and do not contain the beneficial enzymes that protect the nut. In turn, soaking for longer than 8 hours may cause the nut to be bitter, resulting in bitter milk. You don’t need to blend right away, but at least strain from the water no later than the 8 hour mark.
  3. Drain nuts and place in a blender. Add 4 cups of filtered water and blend until smooth, approximately 1 minute. Store in the refrigerator and enjoy cold.


For two cups: 1/2 cup cashews, 2 cups water
For one cup: 1/4 cup cashews, 1 cup hot water