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Homemade Cashew Milk

Servings 5 servings
Author Rachael DeVaux


  • 1-2 cups raw cashews
  • 8 cups filtered water
  • 1/2 tsp vanilla bean powder (or sub vanilla extract)
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 pitted date, soaked in hot water for 10 minutes (optional)


  1. Add cashews to a large glass or bowl and fill with water until all cashews are covered. Let sit for 4 hours (or overnight) to soften. *To speed up process, use near boiling water and let sit for 20-30 minutes.

  2. Once softened, strain cashews and discard the water they were soaked in.

  3. Add cashews to high-powered blender, along with remaining water, vanilla, cinnamon and sea salt. Feel free to sweeten with a splash of maple syrup or honey, or a pitted date.

  4. Blend on high for 2-3 minutes. No need to strain cashew milk if nuts were able to soak.

  5. Pour cashew milk in milk jug or other storage jar and refrigerate. Lasts up to 4-5 days. Enjoy!