This is an overhead image of a glass filled with milk. The glass sits on a grey pinstripe tea towel on a dark grey surface. Cashews are scattered around the glass. Recipe

Homemade Cashew Milk

Homemade Cashew Milk is so creamy and simple to make. Customize the flavor and sweetness for the perfect dairy free milk!

Prep: 12 hoursCook: 10Total: 12 hours 10 min
Servings: 6 cups 1x


  • 2 cups raw cashews
  • 6 cups filtered water + more for soaking the cashews
  • 2 tablespoons agave nectar (honey or maple syrup works and is 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 overnight in your fridge.
  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 6 cups of filtered water.
  4. If you’re making the sweetened vanilla version, add the agave (maple syrup or honey works too) and vanilla now.
  5. If you want unsweetened, just leave out the agave and sea salt.
  6. Blend until everything is completely liquid and combined.
  7. Store your homemade cashew milk in an airtight container in your fridge until you’re ready to drink it.
  8. The milk may separate, just give it a shake when you’re ready to drink up!

Nutrition Info:

  • Serving Size: 2/3 cup
  • Calories: 213
  • Sugar: 5.8g
  • Sodium: 69mg
  • Fat: 15.9g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15.3g
  • Fiber: 1g
  • Protein: 5.2g
  • Cholesterol: 0mg
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