Whether dairy has been a lifelong issue for you or you find out you suddenly can no longer have it, finding a nutrient dense and good tasting milk alternative can be a challenge. Enter: Cashew milk.

I'm a die-hard coconut everything fan. I've found there is some alternative product in just about any category made from coconut. But I like to change it up. I know folks who love Almond milk, but I have yet to fall in love with it as I feel it offers a very distinctive flavor.

Looking for something neutral, I have found hemp milk, rice milk, coconut milk and more recently that cashew milk are great options. Hemp milk and rice milk tend to be of thinner consistency, coconut milk is more viscous and acts like milk in recipes, but cashew milk is creamier.

Cashew Milk: The creamy alternative

More non-dairy alternatives are becoming more readily available, however those are many times placed in cartons and stored at room temperature with preservatives such as carrageenan, which can lead to digestive upset and has been linked to more serious things such as cancer.  Homemade cashew milk is super easy to make, requiring very minimal effort and is a healthier, Whole 30 approved option.

This recipe allows to you make a thicker, more cream-like milk or a little thinner like a 1 or 2% dairy. If offers a mild flavor, I use vanilla for flavoring but it can be omitted. I also add a little honey. You could swap in stevia extract, coconut sugar or grade B maple syrup in it's place.

You'll want to use raw, unprocessed cashews. I found mine at Trader Joe's, and can make couple batches with this bag. Just ensure there hasn't been any roasting or oils/salts added.

soaking cashews.. the babysitter thought it was a little strange.

 Cashew Milk

1 cup raw cashews
2-3 cups water
2 tbsp honey
1 tbsp vanilla extract
1/2 tsp sea salt


1. Place cashews in bowl, cover with water.
Soak for at least 8 hours, or overnight.

2. Place softened cashews in strainer, rinse. Place in blender with 2-3 cups water. Puree until smooth.

3. Add honey, vanilla and sea salt. Blend one more time. Check the consistency, if you would like a thinner milk, add another cup or two of water.

4. Strain in fine mesh strainer and/or cheesecloth to catch an remaining cashew bits.

5. Store in refrigerator for up to a week. Use in place of dairy milk in your coffee, chai or oatmeal etc.


I'd love to hear your variations and how it turns out.