Cashew Milk


  • 1 cup raw cashews (soak overnight)

  • 4 cups filtered water

  • 2-4 tablespoons raw honey (OR the other sweeteners I mentioned above)

  • 1 teaspoon vanilla extract

  • small pinch of himalayan pink salt

**use more or less honey depending on how sweet you want it, I recommend using 2 tablespoons, then tasting and adding more if needed.


  1. Soak cashews in enough water so that they're completely submerged. You'll want to let them soak at least six hours, or overnight.

  2. Drain the water from the soaked cashews and give them a rinse. Add the soaked cashews to your blender with 4 cups of filtered water, 3 tablespoons honey, 1 teaspoon vanilla extract and pinch of salt.

  3. Blend on high for 30 seconds to 1 minute until creamy.

  4. Using a nut milk bag or cheesecloth, pour the milk into the bag/cloth and squeeze out all the liquid (that's your milk) so that you only have pulp left. You can save the pulp to use in recipes. Sometimes if i blend it well enough i don’t even squeeze out the milk and just leave it as is all together which makes for a much richer creamier and thicker beverage. Once again, personal preference!

  5. Store milk in an airtight jar for up to 5 days in the refrigerator.