Cashew Milk

3/4 cup raw unsalted organic cashews
3-4 cups filtered water, plus more for soaking cashews
1 1/2 tsp raw honey or organic agave nectar, or one whole pitted organic date (optional)
1/2 tsp organic vanilla extract (optional)
Dash of salt (optional)
Also Needed:
Blender or food processor; fine mesh strainer, nut bag, clean tea towel or cheesecloth; 1 quart glass jar or storage container.


  1. Place raw cashews in a bowl and cover with cold water. Allow soaking for at least one hour up to overnight, then drain and rinse.
  2. Combine soaked cashews and filtered water in a blender.
  3. For a whole milk texture, use 3 cups of water to 3/4 cup cashews. For a thinner texture, feel free to add more water–you can adjust the texture to taste. The more water you add, the lower the fat in the milk will be per serving; however, you don’t want to add too much liquid or it will turn watery. Best to add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain.
  4. Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free.
  5. If using a mesh strainer, you will need to agitate the solids a bit to let all the milk drip through. Gently stir and move the solids around to make room from the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through.
  6. Transfer milk to the refrigerator and chill thoroughly. It should be kept for 3-4 days if refrigerated. Shake it a bit before pouring to make sure it’s well blended.