Homemade Cashew Milk

Whether you like pouring milk in your coffee, eating it over granola or drinking it straight out of the carton, milk is considered a staple grocery.  While I do enjoy organic, whole milk from grass-fed cows upon occasion, it is always nice to have an easy and cost effective (not to mention tasty!) alternative.

If you were to search any grocery store for a substitute, there is likely an aisle full of shelf-stable, or chilled, dairy alternatives such as almond milk, rice milk, hemp milk, etc. While grabbing a carton of this can seem very convenient, if you read the ingredients on the packaging, you would probably change your mind.  Along with your "filtered almond base" there is likely a laundry list of additives to your milk, topped off with some evaporated cane juice. 

I follow the tried and true method of not buying food that contains ingredients I can't pronounce. Yes, this results in a fair share of my grocery trip spent Googling, but I am infinitely more confident about what I put in my body. In keeping that philosophy, I found out how simple it is to make your own non-dairy milk at home!

This cashew milk recipe will change your mind about buying boxed milk! It can be left unsweetened or you can turn it into a vanilla or chocolate flavor. Personally, I like to pour the unsweetened or the vanilla over my homemade granola, whereas I'd rather drink the chocolate straight out of a glass! 

Bonus - you can use the leftover cashew pulp to make some truly decadent grain-free granola!

Homemade Cashew Milk

Inactive Time: 12-24 hours
Cook Time: 10 mins
Servings: 4 Cups

Unsweetened Ingredients:
1 cup cashews
4 cups filtered water
Vanilla Milk Additions:
2 cups unsweetened cashew milk
4 pitted dates or 4 tsp raw honey
1 tsp vanilla extract

Chocolate Milk Additions:
2 cups unsweetened cashew milk
4 pitted dates or 4 tsp raw honey
2 tsp cocoa powder
  1. Soak 1 cup of cashews in water overnight or up to 24 hours .
  2. Strain cashews and rinse clean with water.
  3. Pour your cashews and water into a high powered blender.
  4. Process on high for 1-2 minutes until your milk is smooth and creamy.
  5. Use a nut milk bag, cheesecloth or fine mesh strainer to separate out any cashew pulp.
  6. Set aside the cashew pulp for later use.
  7. Leave the milk as is and store it in an airtight container in the fridge or add your sweetener.
Additional Steps for Flavor:
  1. Pour 2 cups of unsweetened cashew milk into a blender.
  2. Add in your sweetener & flavoring (vanilla or cocoa powder).
  3. Process on high for 1 minute.
  4. Strain again through a nut milk bag, cheesecloth or fine mesh strainer.
  5. Store in an airtight container in the fridge.

Note: Your cashew milk stay fresh for 3-5 days.