Cashew Milk

Posted By Danielle Walker On January 17, 2015 @ 1:00 am

AUTHOR: Danielle Walker –

Serves: Yields about 5 cups


  • 1 cups raw cashews, soaked in water for 4 hours
  • 3 cups filtered water
  • 2 teaspoons honey, optional
  • 1⁄4 teaspoon sea salt


  1. Drain and rinse the cashews thoroughly. Place them in a blender with 3 cups water, honey, and sea salt.
  2. Blend on low for 30 seconds, then on high for 1 to 2 minutes, until completely smooth.
  3. Pour the liquid through a mesh sieve to remove any large fragments.
  4. Store in the refrigerator for 5 days.

*This is meant to make a thick milk, similar to whole milk. If you desire a thinner product, add a little water at a time until you have reached your desired consistency.

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