Homemade Cashew Milk – from The Thoughtful Kitchen

Homemade Cashew Milk Recipe

makes about 1 quart

1/2c raw cashews
3c water
pinch of sea salt
100% pure maple syrup
optional- pure vanilla extract, cinnamon


1. Cover 1/2c cashews in water and soak for at least 6hrs to overnight. (If you want to make quickly, pour boiling water over raw cashews and let steep for 30 mins. Continue with steps 2-5)

2. Once soft, drain and rinse your cashews

3. Add cashews, 1c water and sea salt to blender and blend well. Add the other 2c of water and continue blending. If you prefer an even thinner milk, add more water a little at a time until you’ve found your perfect milk 🙂

4. If you prefer some sweetness, add a little bit of maple syrup at a time and taste. A little goes a long way. Here you may also add a dash of vanilla extract or cinnamon, or be a purist and keep it plain

5. Store your milk in the refrigerator and enjoy within 5-7 days. You may notice natural separation in your milk if it has been sitting for a while, so just shake it up and enjoy


The full post for this recipe from The Thoughtful Kitchen:


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