Homemade Cashew Milk

Ive decided to start a series of how to posts on the blog. I figured it would be great to have a resource on here for people to refer to for basics. You may already be making a lot of the things I will share in this series at home yourself and thats great, but maybe there will be something in here you havent tried yet and this series will help you!

For the first post of this series, Im going to be sharing how I make my homemade cashew milk. A lot of people in this paleo life are allergic or intolerant to dairy and thank goodness for nut milks! I love to make either almond milk (will be sharing a how to on that as well) or cashew milk at home and the process is very simple. Homemade cashew milk can be used in things like your tea or coffee, as a base for your paleo muesli/granola or to make things like chia puddings.

Heres the how to

Homemade Cashew Milk


What you need:
  • 250gm/8oz organic cashews.
  • 1 vanilla bean/1tsp vanilla extract.
  • 2 tsp maple syrup/raw honey (optional).
  • Pinch Sea salt/Himalayan salt.
  • Filtered water.
  • Cheesecloth/nut milk bag/fine sieve strainer.
  • Glass jars or bottles, for storing.
How to make it:

Soak cashew in 2 cups of filtered water overnight.

In the morning drain the cashews and add to a blender.

Pour in 2-4 cups of filtered water (the less water the thicker and creamier the cashew milk will be), you can start off with 2 cups and add more water if needed.

Add in the rest of the ingredients.

Blend until all ingredients are combined.

Using a fine mesh sieve/cheesecloth/nut milk bag strain the cashew milk.*

Store in a glass jar in the fridge for a week.

*Dont throw out the left over cashew meal after straining the milk. Instead add it to a food processor to make a creamy paste like this


You can use this creamy mixture to make a hummus type dip by adding in organic tahini, lemon, extra virgin olive oil, garlic and salt or add in some maple syrup/raw honey and make it into a sweet spread/dip.