Homemade Cashew Milk

I've been wanting to try making my own dairy-free milk since I discovered we can't recycle Tetra packs (those long life milk cartons) in our local area. 
I tried a few options, including oat milk, but found the oat flavour too overpowering and the consistency not as creamy as i would like. 
I usually drink soy milk, and cashew milk is just as creamy but without that strong soy tang, perfect!
It's also one of the easiest nut milks to make. You don't need a nut milk bag or any strainer for this recipe. 
- 1 Cup of cashews
- 4 Cups of water
- Sweetener to taste (if desired)
- Blender/Food processor
- Air tight container
STEP 1: 1 cup of cashews (I get these from my closest bulk bin store so i can use my own containers)
STEP 2: Add enough water to cover the cashews and soak overnight (alternatively, if you're like me and don't plan ahead, you can soak them in hot water from the kettle for about 15 minutes. It works just as well!)
STEP 3: Once the cashews are soaked and soft add them to the blender with 4 cups of water. 
STEP 4: Blend on high for 60 seconds until well blended. 
STEP 5: At this stage you can add some sweeteners like golden syrup or sugar to taste. You can also add dates before blending to sweeten but you might have to strain it. 

STEP 6: Store in an air tight container in the fridge for up to 5 days! 


So how much does it cost to make your own cashew milk?

I compared the price of my ingredients for 1 litre of homemade cashew milk with similar store bought varieties:


Send me your cashew milk photos!


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