In an effort to branch out from my usual "go-to" (almond milk), I decided to give another nut a try (and with some encouragement from my mom who raved about the simplicity and goodness). I think I may have found some competition for my favored almond. The process for making cashew milk feels similar to almond milk but with less hassle (less squeezing and pulp) and the final product is this rich, creamy, and smooth liquid surely to win over both the nut milk enthusiast and skeptic. Try it! I promise it won't disappoint.

Homemade Cashew Milk

  • 1 cup raw organic cashews
  • 4 cups filtered water (for soaking) and 3 cups filtered water (for the milk)
  • Fine Pink Himalayan salt (1/8 teaspoon for soaking, 1/8 teaspoon for milk)
  • Good quality raw honey (I love honey from the Savannah Bee Company!)
  • High-power blender (Vitamix)
  • Milk bag
  • Large bowl
  • Jars/container for milk storage


Soak 1 cup raw organic cashews overnight (minimum 8 hours) in 4 cups filtered water and 1/8 teaspoon fine Pink Himalayan salt. After soaking, rinse cashews in colander and combine in a blender with 3 cups filtered water, 1/8 teaspoon salt, and 2 tablespoons raw honey. Blend on high speed for at least one minute. Pour into a milk bag over a large bowl and gently squeeze milk through bag to strain any pulp. Pour milk into an air-tight jar or container for storage. Keep refrigerated up to three days.

Cashew Milk

Images by William Avery Photography,