Easy Cashew Milk Recipe

There's a new milk in town, and its got one impressive following. Making it yourself is easy (we promise) - cashews are soft and don't require a long soak time, or even straining.

Though its been popping up in grocery stores everywhere, commercial brands are filled with thickeners and other not-so-nice additives. Who wants to drink that?

Ready for a creamy, dreamy treat, sans the rubbish? 3 simple ingredients get you there...


1 cup raw, unsalted cashews

4 cups filtered water (divided; 2 for step 1, 2 for step 2)

A pinch (or two) of Himalayan pink salt

*Add a dash of vanilla extract for a hint of sweetness without sugar.


1. Soak cashews with 2 cups filtered water in a glass bowl for at least 10 minutes, or up to 12 hours.

2. Drain cashews & place in a blender with 2 cups filtered water.

3. Blend on low first, then high for a few minutes. Add in salt - blend to taste.

4. A powerful blender should have your milk nice and smooth, but you can strain it through a nut milk bag if you wish.

5. Pour into a glass container and store in the fridge for up to 4 days - if it lasts that long!


Recipe adapted from mindbodygreen.com, here.

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