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homemade cashew milk

Simple Homemade Cashew Milk

Elizabeth Finch Wellness
Prep Time 5 mins
Total Time 5 mins


  • High speed blender, like a Vitamix


  • 1 cup raw cashews (can use cashew pieces)
  • Water


  • Place the cashews in a medium bowl and cover them completely with water. Allow the cashews to soak for a few hours, or up to overnight.
  • Drain the soaking water from the cashews.
  • If making a larger batch of cashew milk, place the entire cup of soaked cashews into a blender. If making just half the batch of cashew milk and freezing the other half of soaked cashews for a future batch of cashew milk, then place half the soaked cashews into a blender, place the other half into a freezer safe container and place in the freezer to use later (this way you've already got some cashews soaked and ready to go!).
  • Add water to the blender. If using the whole cup of soaked cashews, add 3 cups of water to the blender. If only using half, add 1 1/2 cups of water to the blender.
  • Blend on high (work your way up to high on your blender's settings) until the cashew milk is smooth and creamy, which should take just a couple of minutes.
  • Store cashew milk in a mason jar with a lid in the refrigerator, and use within 5 or 6 days.
Tried this recipe?Let us know how it was!