Homemade cashew milk

Homemade cashew milk recipe

5 from 2 reviews

Learn to make the best homemade cashew milk from scratch – Raw, dairy free, paleo, vegan, gluten free




  1. Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
  2. Drain the water that the cashews were soaked in and rinse several times.
  3. Add the cashews, filtered water, optional vanilla extra and pink salt to the blender.
  4. Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending how powerful the blender is)
  5. Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
  6. Store in a mason jar in the refrigerator for up to 4 days.