Nothing beats making something at home, especially when store bought alternatives are filled with awful chemicals. By making milk and bread at home, you know exactly what is going into your food without blindly killing your body. This simple homemade cashew milk recipe is too easy to pass up, plus it’s so much cheaper (and eco-friendly) to make at home.

Homemade Cashew Milk

  • Prep Time:2 hours 10 minutes
  • Cook Time:0 minutes
  • Total Time:2 hours 10 minutes
  • Servings:4 short glasses
  • Easy


  • 1 cup raw cashews
  • 3 cup filtered water
  • Agave syrup or other forms of sweetener
Photo by Natsuko Mazany
  • Step 1

    Combine cold water (not measured filtered water) and cashews in a bowl. Make sure that cashews are completely submerged. Let the nuts soak for 2-8 hours.

    Photo by Natsuko Mazany
  • Step 2

    Drain water and put soaked cashews into a blender. Add filtered water and blend until smooth.

    #SpoonTip: Add sweetener to satisfy your taste.

    Photo by Natsuko Mazany
  • Step 3

    Pour mixture through a strainer.

    #SpoonTip: Use a cheese cloth for extra smooth milk

    Photo by Natsuko Mazany
  • Step 4

    Save the sediment from the milk because it can be a nutrient-packed dessert that can be eaten like a pudding or spread on a piece of bread.

    Photo by Natsuko Mazany
  • Step 5

    Pour milk into a sealable container and use within 3 days. Enjoy!

    Photo by Natsuko Mazany