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Homemade Cashew Milk

Homemade Cashew Milk

Homemade Cashew Milk

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Frothy and creamy dairy-free nut milk.


  • raw cashews - 2/3 cup
  • filtered water - 2 cups


  1. Add cashews and water to 20 oz Vitamix container
  2. Ramp from variable speed 1 to 10
  3. Blend for 40 seconds (or use the preset “smoothie” function)
  4. Cap with 20 oz lid and keep refrigerated for up to 4 days
  5. Enjoy!

Useful tips for Homemade Cashew Milk

There’s plenty of people that swear by soaking nuts before using them. We don’t disagree, we just don’t always have time. Know that this recipe works just as well without soaking first, but that there’s likely additional nutrition gleaned from pre-soaking (and rinsing).

If you plan to soak: 2 hours in a glass jar covered with something breathable (like cheesecloth, a filtration bag, a kitchen towel) + a little salt should do the trick. Just make sure to rinse when ready to use.

The ratio here is 3 cups filtered water to 1 cup raw cashews. We’re using the 20 oz. Vitamix container, for anything larger, double or triple the recipe.

This is the most basic cashew milk recipe there is. If you’d like to sweeten, add vanilla or dates. If you’d like to flavor, add cinnamon or berries. The sky’s the limit here 🙂