Recipe: Homemade Cashew Milk

Delicious, creamy homemade cashew milk is great for drinking or culturing.


  • 1 cup raw, unsalted cashews
  • 2-3 cups water for soaking the cashews
  • 4 cups water for blending


  1. Soak the cashews in 2-3 cups water for 3 hours.
  2. Drain and discard water.
  3. Blend nuts with 4 cups water until almost smooth.
  4. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
  5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

At A Glance