Cashew Milk Recipe
Cook time: 
Total time: 
Serves: 6-8 cups
Make creamy and delicious cashew milk with this easy recipe.
  • 2 cups raw cashews
  • 8 cups water
  • Pinch of sea salt
  • 2 t vanilla extract (optional)
  • 2-3 pitted dates (optional)
  • Pinch of cinnamon (optional)
  1. Soak cashews in water to cover for 4-24 hours in refrigerator. Drain and rinse.
  2. Blend soaked cashews plus 8 cups water plus optional ingredients if using in a high-speed blender for 2 minutes.
  3. Strain blended mixture by placing nut milk bag into a bowl or pitcher and pouring in the mixture. Gather top of nut milk bag with one hand while gently wringing out liquid with the other. Continue wringing and squeezing until the milk stream stops.
  4. Enjoy this delicious treat by itself, in smoothies, over granola or anywhere you would use dairy milk. Store unused cashew milk in a sealed container in the refrigerator for up to 2 days. Separation of cream is normal, just shake before using.
Recipe by Nutiana at