Homemade Cashew Milk

Making your own homemade cashew milk is easy with this simple 5-ingredient recipe.

  • Serves 2 cups
  • 8 hrs chill
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    8 hrs total
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  • ½ cup cashews
  • 2 cups water, plus more for soaking
  • 1 tbsp maple syrup OR 1 medjool date (pit removed)
  • ½ tsp vanilla extract
  • Small pinch of salt


  1. Soak cashews overnight, or at least 8 hours, in water (cover nuts by 2″ of water). Drain and rinse cashews.
  2. Place nuts in a blender with 2 cups of cold water, vanilla extract, maple syrup (or date), and small pinch of salt and blend on high until liquid and has a consistency of milk.
  3. Place a nut milk bag or a fine mesh sieve lined with cheesecloth over a jug or a bowl, and slowly pour the milk through. Save for another purpose or discard pulp left in cheesecloth.
  4. Will keep chilled for 3-5 days. Shake well before use.