How to Make Your Own Cashew Milk

Isn’t it amazing how natural food stores and even regular grocery stores now have shelves full of non-dairy nut milks?  

Isn’t it even more amazing that we keep buying and drinking them even though they taste kinda awful? 

It’s time to up level our game folks. 

Enter: creamy, nutritious, delicious homemade nut milks!  

If you haven’t tried making your own nut milks before you are in for a real treat.  

My clients often say that this ritual is one of their favorite parts of their new healthy lifestyle.  

I hope it’s the same for you.  



The basics ratio for making your own nut milk is to blend 1 cup soaked nuts to 3ish cups water.  

You blend the nuts in a blender, strain the milk through a nut milk bag or cheese cloth, and wallah!  

Nut milk.  

Today I’m excited to share with you an EVEN EASIER path to glory.  

Cashew milk.  

Cashew soft, buttery texture makes for a smooth and creamy milk with no soaking or straining required!  

So take a peek below at simple how-do, hit up Whole Foods on the way home from work, grab some raw ‘shews or use up the ones at your house, and give it a whirl (omg vitamix puns – YES).  

You’ll have a gorgeous glass of homemade cashew milk in your fridge by morning to give your coffee or tea a high-vibe spin or bring it to the office to impress all your people. 

Add some chai spices, or turmeric for a cashew “golden milk” or vanilla, sweetener and cinnamon for a little something special.  




1 cup raw cashews 

2-4 cups filtered water 

Dash of sea salt 



1-2 Dates 

1 tablespoon (more or less to taste) maple syrup, honey, or agave nectar 

1-2 teaspoons vanilla extract 

Pinch of cinnamon (optional) 




Soak the cashews in water 4-8 hours. Drain the soaking water and rinse. Add cashews and two cups filtered water to a blender. Blend until smooth. Check for desired consistency and blend in up to 2 more cups of water plus pitted dates, sweetener, vanilla, salt and any spices or extras you like (I like a pinch of cinnamon and cardamom in mine). If you’d like a smoother consistency, strain through a nut milk bag, cheesecloth or fine mesh strainer first, then pour into a Ball Jar or other sealable glass container and store in the fridge 2-4 days. (NOTE: the milk might separate, just give it a shake.) 

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