Cashew milk is one of my favorite milks to use in baking. It also works well in cream sauces. This easy recipe will make 1 quart of thick and creamy cashew milk. You can add more water for thinner milk or less for cashew cream. If you plan to drink the milk, you can add a little salt, vanilla or agave to sweeten it.

Cashew Milk
Recipe Type: Beverage
Author: Sylvia Bass
Prep time: 4 hours
Cook time: 1 min
Total time: 4 hours 1 min
Serves: 4
  • 1 1/4 cups of raw cashews
  • 3 cups of water
  1. Soak cashews in water for at least 4 hours. They will start to float.
  2. Rinse cashews and place in a high speed blender. Cover with 3 cups of cold, filtered water.
  3. Blend on high speed for 1 minute.
  4. (If you aren’t using a Vitamix or Blendtec blender, you may need to strain the milk through a milk bag or cheese cloth.)