Homemade Cashew Milk

Make your own creamy homemade cashew milk - no straining required! Recipe yields enough to fill a 32oz mason jar, or approx 3.5 cups.

Course Drinks
Cuisine American
Keyword blender, cashew milk, nut milk
Prep Time 3 hours
Cook Time 10 minutes
Soaking Time 3 hours
Total Time 3 hours 10 minutes
Author Maresa | breakfast for dinner


  • 1/2 cup raw cashews (it is very important to use RAW cashews, and not roasted cashews)
  • water for soaking
  • 3 cups water, divided
  • 1/2 tsp vanilla (optional)
  • 1 tsp maple syrup or honey (optional)
  • sprinkle cinnamon (optional)


  1. Measure out 1/2 cup of raw cashews and place them in a bowl. Cover the cashews with water, and set in the fridge to soak for at least 2 hours or as long as overnight.

  2. Drain the cashews from the water and add them into a high-powered blender. Add 2 cups of fresh water.

  3. Blend on high for approximately 2 minutes, until the cashews have been completely broken down into a liquid. 

  4. Add vanilla, sweetener, and cinnamon, if desired, and an additional 1 cup of fresh water.

  5. Again, blend on high for another minute, until all ingredients are smooth and you have beautiful cashew milk!

  6. Pour into a 32oz mason jar or other bottle and store in the fridge. Cashew milk will keep for up to 1 week (I like to write the date of expiry on the jar, so I remember when I made it!)

Recipe Notes

I make Cashew Milk in my Vitamix blender, but you do not need one to make Cashew Milk. If you do not have a high-powered blender, you can still make Cashew Milk with great results. However, you may need to strain the Cashew Milk through a fine cheesecloth or nut milk bag before using, to remove any pieces of cashew that did not get broken down finely enough.