Cashew Milk

Name: Cashew Milk
Total time: 5 min
Yield: 5 c.
Ingredients: 1 1/2 c. raw cashews; 8 c. filtered water, divided; Kosher salt

DIY this dairy-free milk.

By Tina MartinezPublished: Sep 14, 2025

Be the first to review!

Jump to recipe

cashew milk and chocolate chunk cookies. sweets and snacks.

mike garten

Yields:

5 c.

Total Time:

5 mins

Cal/Serv:

A high-speed blender and a bit of patience are all it takes to turn raw cashews into a dairy-free milk that’s creamy. No straining required! It keeps for nearly a week in the fridge, ready for morning coffee, smoothies, or cookie dunking.

Advertisement - Continue Reading Below

Ingredients

1 1/2 cups
raw cashews
8 cups
filtered water, divided
Kosher salt

Directions

1. Step 1Soak cashews in 3 cups water until they start to feel soft, about 4 hours. Drain and rinse.
2. Step 2Transfer cashews to high-speed blender along with 1/4 teaspoon salt and remaining 5 cups water; blend on high until smooth, 2 minutes.
3. Step 3Serve immediately or transfer to airtight container and refrigerate until cold, up to 6 days.

NUTRITIONAL INFORMATION (per 1/4 cup serving): About 42 calories, 3 g fat (0.5 g saturated), 0 mg cholesterol, 24 mg sodium, 2 g carbohydrates, 0 g fiber, 0.5 g sugar (0 g added sugar), 1 g protein

Advertisement - Continue Reading Below