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  • Writer's pictureSusan

Homemade Cashew Milk How-To

Updated: May 28, 2020

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It's really wonderful to live in a time with so many options. We have more choices now than in any other time in history. You can choose how you want to nourish your body with the plethora of alternatives we now have available to us.

The Beloved Cow

Historians surmise that we have been consuming dairy milk for almost 10,000 years. That's a long time. Dairy milk is a wonderful, whole food for those who can tolerate and digest it. I, unfortunately, have not been one of those people for much of my life. Gas, bloating, sinus issues, and weight gain are just a few of the symptoms I would have consuming dairy milk. I'm in the middle, however, of trying to heal this intolerance through the GAPS protocol. I'm not there yet, as I'm still sensitive, but I'm hoping through this protocol that I'll be able to consume dairy without issue.

In the meantime, I'm so I'm grateful that there are alternatives to dairy milk that are just as delicious and offer none of the side effects of dairy milk.

Benefits of Cashews

Cashews are a wonderful food. They are a nut, but they have a lot in common with legumes. They come from a plant that produces edible seeds. They are a healthy source of fat and protein and are loaded with minerals. People usually think of carrots being beneficial for eyesight, but cashews are also really good for your eyes, as well. They have high levels of zeaxanthin and lutein.

Gimme My Milk!

So, you know that cashews are good for you, but how does this translate into becoming a delightful, tall glass of white nectar that accompanies my favorite chocolate chip cookie? Glad you asked. It's so easy!


Recipe for Homemade Cashew Milk

3/4 cup of raw cashews

3 cups of water (filtered if possible)

1/2 tsp of sea salt

1/2 tsp of vanilla extract (optional)

1 tbs maple syrup (optional)


Soak 3/4 cup of raw cashews for 6 hours or overnight. Drain the liquid from the cashews and rinse with fresh water. Place the cashews in a blender or use an immersion blender. Add 1 cup of water to the cashews. Now blend thoroughly. This may take 30 seconds to 1 minute depending on your blender. Pour the milk into a carafe and put it into the refrigerator. It should last 2-3 days.


This milk does not typically last long because we use it in smoothies, make hot chocolate with it and many other things. It's been used in baking and countless dishes in our home. The one thing that I'd add is that there is cashew sediment that settles on the bottom of the bottle. Just shake well before using. If this bothers you a lot, you can always filter the sediment out prior to putting it into the carafe and storing in the refrigerator. I don't mind it, so I keep it in.

Hope you like it!

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