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Homemade Cashew Milk

Homemade Cashew Milk
  • Chill Time: 480 Minutes
  • Serving Size: 2 cups
  • Gluten Free
  • Vegan

Making your own homemade cashew milk is easy with this simple 5-ingredient recipe.


  • 1/2 cup cashews
  • 2 cups water, plus more for soaking
  • 1 tbsp maple syrup OR 1 medjool date (pit removed)
  • 1/2 tsp vanilla extract
  • Small pinch of salt


  1. Soak cashews overnight, or at least 8 hours, in water (cover nuts by 2" of water). Drain and rinse cashews.
  2. Place nuts in a blender with 2 cups of cold water, vanilla extract, maple syrup (or date), and small pinch of salt and blend on high until liquid and has a consistency of milk.
  3. Place a nut milk bag or a fine mesh sieve lined with cheesecloth over a jug or a bowl, and slowly pour the milk through. Save for another purpose or discard pulp left in cheesecloth.
  4. Will keep chilled for 3-5 days. Shake well before use.

About The Author

Samantha Gutmanis

Samantha Gutmanis

Samantha Gutmanis is a mom, wife, and always hungry. She spends her days with her three adorable daughters; cherishing every small moment with them. Samantha blogs over at My Kitchen Love and posts scrumptious photos at @MyKitchenLove. Life’s big celebrations and humble everyday moments often revolve around food, and brings her tremendous joy to cook for these occasions. It’s a good day when food, family and friends intersect. May you find inspiration in these recipes to create joyful moments for those you love!

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