Homemade Cashew Milk

A homemade, creamy, non-sugary, healthy nut milk, that is easy to make? Yes, please!
At first I was skeptical about making milk from nuts, but it really is easy to make and tastes so yummy. Especially if you make sure that the nuts you’re using is not old and if it’s organic as well, that’s a plus, but not a must.

Since I went vegan, I obviously don’t drink cow’s milk anymore. I wasn’t a big fan of it anyways, because it was hurting my tummy, but cow’s milk is not good for you anyway. For example it contains lactose, which is hard to digest for the human body, it contains antibiotics and pus… I don’t know about you, but the last bit definitely convinced me about it’s not oh so healthy, as some people claim it is.

I was experimenting with different plant milks, but they don’t contain too much plants (if we want to be completely honest here). This is why I started to cut it out from my diet and now I only use coconut water.
However, I’ve always wanted to try a real homemade plant milk, because porridge is much creamier with it, and since I love cashews, I decided to make my own milk from it.

Cashews are rich in vitamins like riboflavin, pantothenic acid, thiamin, niacin etc. They also help digestion, are rich in antioxidants like selenium, copper and magnesium, and they also contain magnesium which is good for your bone health. According to these health benefits, the milk from cashews would worth a try. You can also make it sweet or chocolaty if you’d prefer like that. At least you know what’s getting in there.

Here is what you will need for the homemade cashew milk:

  • 3/4 cup raw unsalted cashews
  • 3-4 cups filtered water, plus more for soaking cashews
  • 1 1/2 tsp agave syrup (optional)
  • 1/2 tsp vanilla (optional)
  • Dash of salt (optional)
  1. Place raw cashews in a bowl and pour over hot water if you are like me and don’t want to wait for too long. Leave it for at least 20 minutes, or an hour. If you have time, soak cashews overnight.
  2. Add soaked cashews and filtered water in a blender. Add 1 cup water first and blend it until smooth.
    For a thicker texture, use 3 cups of water to 3/4 cup cashews. For a thinner texture, add more water. The more water you add, the lower in fat the milk will be per serving. I like a thicker consistency, so I added only 2 cups of water all together.
  3. Add more water and sweetener, vanilla and salt to taste, then blend again to combine.
  4. Strain milk through a metal strainer, tea towel, cheesecloth or nut bag into your chosen container. A nut bag will work best, but I didn’t strain the cashew milk this time, just poured into a mason jar, which works perfectly with the 2 cup to 3/4 cup ratio of water to cashews.
  5. Once you’re finished straining the milk, you will have a small amount of pulp left. I like to mix this light cashew paste with agave syrup and a little cinnamon You can also spread it on a piece of toast.

The cashew milk should keep in the refrigerator for 3 – 4 days, but I guarantee that it won’t last that long.

I hope you will succeed with your own homemade vegan cashew milk. It is full with vitamins, antioxidants and healthy fats, so it is beneficial for your health and also cruelty free which is a bonus. 


The hardest part of being a vegan is to wake up every morning at 5.00 AM to milk all the almonds.







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