Fresh Cashew Milk

Fresh Cashew Milk


  • 2 cups raw cashews
  • 6 cups filtered water + more for soaking the cashews
  • 2 tablespoons maple syrup (optional)
  • splash of vanilla extract (optional)
  • pinch of sea salt (optional)


  1. First, place your cashews in a jar with a lid, fill it with water, and let them soak for 2 hours. 
  2. When your cashews are ready, drain and discard the liquid that they were soaking in.
  3. Place the soaked cashews in your blender along with 3 cups of filtered water.
  4. If you’re making the sweetened vanilla version, add the maple syrup (agave or honey works too) and vanilla now.
  5. If you want unsweetened, just leave out the maple syrup and sea salt.
  6. Blend until everything is completely liquid and combined.
  7. Place your nut milk bag inside a bowl. I really like using a bowl with a spout because then it’s easier to pour the liquid when it’s done draining.
  8. Hold the nut milk bag over the bowl and squeeze the liquid out into the bowl.
  9. The pulp will be left behind in the bag which you can either discard or save for another recipe.
  10. Store your homemade cashew milk in an airtight container in your fridge until you’re ready to drink it.
  11. The milk may separate, just give it a shake when you’re ready to drink up!
By Lindsay//The Toasted Pine Nut Blog
For more photos and step by step instructions, click over to Lindsay’s blog,
Thanks to Lindsay for the shout out on our nut milk bag!


Ellie's Best

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