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Labeled and dated Mason Jar of Homemade Cashew Milk

Cashew Milk

Homemade cashew milk is fitting for any dish that needs a non-dairy milk.
Prep Time: 10 minutes
Cuisine: American, Mediterranean
Diet: Vegan

Tools Used in this Recipe

  • Glass Jar with tight fitting lid
  • Blender
  • Fine sieve or cheesecloth to strain


  • 1/2 cup organic raw cashews
  • 2–3 cups filtered water for soaking the cashews
  • 5 cups filtered water for the milk


  • Rinse the cashews a few times, then place in a mason jar, cover with 2–3 cups of filtered water.
  • Let soak for several hours or overnight in the refrigerator, changing the water once or twice.
  • Discard the soaking water and rinse the cashews a few times. Wash the jar for use as the milk container.
  • Place the cashews in the blender and add a small amount of the filtered water and blend.
  • Scrape down the sides and add a little more water, and blend until smooth.
  • Keep adding more and more of the water, blending in between, until all the water is added and the consistency is smooth.
  • For a smoother consistency, strain into the mason jar using a cheesecloth or fine sieve, then strain back into the blender, then strain one more time into the mason jar.