Homemade Cashew Milk / by Katie Brown



  • 1 cup raw cashews
  • 3 cups filtered water
  • optional: dash vanilla, cinnamon and sea salt


  1. Soak the cashews in water for a minimum of 4 hours in fridge (or overnight)
  2. Pour into colander to remove old water
  3. Rinse cashews with tap water
  4. Pour cashews into blender and add 3-4 cups of filtered water to the blender
  5. Blend mixture until done
  6. Taste and add optional ingredients
  7. Blend again
  8. Pour into air-sealed jar and store in fridge for up to 7 days

Note: no need to strain it, unless you want to.