Today is Tasteful Tuesday!

This is a quick and easy recipe to make homemade cashew milk.  What’s nice about making cashew milk is that because the nut is creamy and doesn’t have a skin on it like an almond or walnut there’s nothing to strain out, no nut milk bag required.

Cashew milk is creamy and delicious!  You can use it as a creamer in your coffee, a base for smoothies, add cocoa powder and make hot chocolate, vegan ice cream and more!

You will need a powerful blender to make the milk, I suggest a Blendtec or Vitamix blender.  You can try this recipe in any blender you have and if for some reason your blender isn’t powerful enough to break down the cashews you can strain the mixture with a strainer or nut milk bag.


1/2 cup cashews

2 cups water

1/2 – 1 Tablespoon maple syrup, honey or 1 pitted date

pinch of pink himalayan sea salt

This is a great base recipe but the additional options are endless.

Other options:

You can make chocolate milk by adding cocoa powder and vanilla extract.

You can make a cinnamon and nutmeg flavored milk with a dash of each plus 1/2 teaspoon of vanilla extract.

If you like creamier milk add a few more cashews.  If you like thinner milk just add a little more water.

If you like sweeter milk add more sweetener of choice.


Add all of the ingredients to the blender and blend for 60-120 seconds.  Time varies based on the blender.  If your blender isn’t that powerful you may need to blend for the full 2 minutes.  If your blender still doesn’t break the cashews down blend for another 60 seconds and strain if necessary.

That’s it!  Cover and store (preferably in a glass) in the refrigerator.  Consume within 3 days as there are no preservatives to keep it fresh any longer than that.


Share in the comments below how your homemade cashew milk turned out.  Select the option to “Notify me of new posts by email” as well!

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