Homemade Cashew Milk

I have been dairy free for a few years now, the switch was fairly easy because there are so many dairy free “milk” beverages. However, many of these beverages have lots of additives, stabilizers, thickeners and gums added to them. I am a firm believer in eating minimally processed foods and avoid additives as much as possible. No nut milk on the market was clean enough for me so I decided to make my own. I prefer to make cashew milk because unlike other nut milks, there is no straining required! I make this cashew milk about once every 4-5 days and mostly just use it for my morning coffee. However this can be used in smoothies, cereals or anything you would use milk in etc…


  • ½ Cup Raw Organic Cashews
  • 2 Cups Filtered Water
  • Pinch of sea salt


Place in bowl or jar and add enough filtered water so the cashews are covered with water Refrigerate and let sit for 8 hours I typically do this in the am or evening. Strain and rinse the cashews. Add cashews to a high-speed blender. Add 2 cups of filtered water. Add a pinch of sea salt. Blend on high for 1 minute.

** Feel free to add cinnamon or splash of vanilla for a more sweet cashew milk.