Cashew Milk Recipe: How to Make It From Scratch

Ingredients

• raw cashews1 cup
• filtered water or coconut water4 cups
• sea salt¼ teaspoon
• pitted Medjool dates, optional2-3
• vanilla, optional½ teaspoon

Method

1. Soak the cashews in water for 4 hours or overnight. Drain the cashews and rinse until the water runs clear.
2. Combine all ingredients in a high-powered blender and puree until very smooth, starting at the lowest setting and moving up quickly to the highest.
3. Feel free to drink and store the cashew milk in the refrigerator at this point. However, there may be sediment at the bottom of your milk container.
4. For a completely smooth milk, strain the concoction through a nut milk bag. Place the nut milk bag over a bowl or jar and pour in the milk. Allow it to drain briefly. Then squeeze the nut milk bag from the top down to speed up the process.
5. Store in a sealed jar in the refrigerator and consume within 3–5 days.

Swaps & notes

You can use regular filtered water or coconut water. The coconut water adds to the vitamin and mineral content. The sweeteners are optional, but if you want to add some sweetness, make sure you opt for natural sweeteners, not unhealthy, artificial ingredients.