Homemade Cashew Milk

Alright, So my previous post was my first attempt at making my own almond milk, and while it was delicious and fairly easy to do, I was intrigued by all that I read in regards to cashew milk. A) No straining required and B) much thicker. I’ve seen other bloggers make cashew milk (shout out to Rachel Mansfield!), and it seems so ridiculously simple. Again like the almonds, the cashews need to be soaked before hand. Then I blended them with water, vanilla, and a small swirl of maple syrup. When I tasted it I was completely taken aback by just how incredibly delicious it was. It was so much creamier and tastier than the the almond milk. I poured it into my cute little chalk board milk carafe I purchased at Walmart and then instantly poured a single serving back into the blender to make a BANGIN’ matcha latte. Cashew milk, you swiftly stole my heart from my long time favorite, almond milk. This is definitely getting made weekly…probably twice a week, lets be honest. Try it out sometime! You won’t be disappointed.

Homemade Cashew Milk (makes 6 cups)

Delicious and creamy alternative milk for all of your smoothie, cereal, coffee, and baking needs. This recipe can easily be played around with for different flavors and levels of sweetness.


– 1 cup cashews (soaked for at least 5 hours)
– 5 cups filtered water (more or less will change thickness)
– 2 tsp maple syrup or sweetener of choice (optional)
– 1 tsp of pure vanilla extract (optional)
– pinch of sea salt


Place soaked cashews, filtered water, sweetener, vanilla, and sea salt into a blender. Blend on high for 2-3 minutes. Pour into a storage container or carafe and enjoy! Keep refrigerated for up to a week. Make sure to shake well before serving!

*not an entirely original recipe, adapted from others experiences and recipes.