Homemade Cashew Milk
No need for a fancy blender to make this delicious milk, and no need to strain like almond milk. While there may be the slightest trace of fine cashew pieces at the bottom of your pitcher, it is negligible, not at all grainy, and tastes terrific!


  • 1 cup raw cashews, soaked overnight
  • 4 cups water (plus the water required for soaking and rinsing)
  • 1 tablespoon pure maple syrup (or sweetener of choice)
  • 1/8 teaspoon sea salt


  1. To soak the cashews, place them in a bowl and cover with water by about an inch. Allow to sit for approximately 8 hours but no more than about 12 hours.
  2. Discard the soaking water and rinse cashews thoroughly. You want the water to run clear.
  3. Place the cashews and 2 cups of the fresh water in a blender and blend for one minute. (At this point, you have a delicious and healthy alternative to half and half or light cream.) Add the remaining 2 cups water, the maple syrup, and the salt to the blender. Blend for one more minute or until the mixture is completely smooth, scraping the sides if needed.
  4. Store in a covered pitcher or large mason jar(s) in refrigerator. The cashew milk will stay fresh for a week or more. Stir or shake before using.


  • Using four cups of water to one cup of cashews, the milk will have the viscosity of whole milk; if you want to make milk with the consistency of 2% milk, add another cup of water. For light cream, use 2 cups of water in the above recipe.
  • The milk will be slightly foamy immediately after blending. The foam will settle and can simply be stirred into the milk.

More recipes at FountainAvenueKitchen.com