Creamy Cashew Milk

Cashew Milk

Step aside almond milk. There’s a new non-dairy sheriff in town and it’s name is cashew milk. Y’all be cool.

OK, all movie jokes aside I’m in love with cashew milk. It’s sweet, it’s creamy and the cashews break completely down in the blender so there is virtually no waste to strain out. It’s great in coffee, tea, cereal, you name it.

Health bennies:

  • Excellent dairy substitute for those who are lactose intolerant.
  • Good source of protein, iron, magnesium and vitamin K.

Creamy Cashew Milk

Use organic ingredients whenever possible.


  • 1/2 cup Raw cashews
  • 3 cups Filtered water
  • Combine cashews and water in a 1 quart glass jar and let sit on the counter for 6 hours. Drain & rinse.
  • 2 cups Filtered water
  • 1/2 cup Soaked cashews
  • 1 teaspoon Vanilla extract
  • 1/8 teaspoon Sea salt


  1. Place 2 cups water, soaked cashews, vanilla extract and sea salt in a blender and blend for one minute.
  2. Strain through a fine mesh sieve.