Cashew Milk

This easy vegan cashew milk recipe is sooo creamy you’ll think it’s dairy milk. The process is quick and requires only two ingredients and no straining, I REPEAT, no straining (yay)! This milk is great for smoothies, matcha lattes, coffee creamers, or as a replacement for dairy milk in any other recipe. Try it plain and unsweetened or add any of the optional ingredients for a flavorful twist, enjoy!Processed with VSCO with c9 preset


*yields 4 cups cashew milk

Plain, Unsweetened Cashew Milk

  • 1 cup raw cashews, soaked for at least 2 hours (or overnight)
  • 3 cups filtered water

Make It Your Own

  • for sweetness:
    • pitted Medjool dates
    • 100% pure, organic maple syrup
    • Agave nectar
    • Coconut nectar
  • for flavor:
    • cacao powder – chocolate milk
    • vanilla extract
    • be creative – experiment with other flavors!


  1. Soak the cashews in warm water for at least two hours, or up to about 8 hours (overnight)
  2. Drain and rinse cashews, then add to a high speed blender with 1 cup of the filtered water – blend on high for about 30 seconds to 1 minute, depending on your blender – blend until mixture is smooth and creamy with no bits of cashews
  3. Add the other 2 cups of filtered water, along with any additional flavor add-ins – blend for a few seconds until combined
  4. Store in mason jars or other sealable container for up to five days in the refrigerator

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