How to Make Cashew Milk

Prep Time 00:05 Inactive Time 01:00 Total Time 01:05 Yields 4 cups


  • 1 cup raw unsalted cashews
  • 4 cups filtered water
  • Pinch of salt
  • 1 tablespoons maple syrup (optional)


  1. Soak your cashews in cold fresh water for at least 1 hour, or up to 8 hours overnight.
  2. Drain and rinse the cashews.
  3. Place cashews, 4 cups fresh filtered water, pinch of salt and maple syrup (optional) in a high-speed blender and blend continuously for 1-2 minutes, until the milk is fully blended and creamy.
  4. Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.

Recipe Notes

  1. If you are making this in a standard blender you may not be able to get it creamy enough. If you want it completely smooth you can strain it out in a thin kitchen towel or a nut milk bag.
  2. We love getting our nuts cheaper in bulk online or at Trader Joe’s!⠀
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