Two Ingredient Cashew Milk

Growing up, milk was a staple in my house. My family would go through about two gallons a week, drinking it for every meal. These days there are so many differing opinions on whether or not dairy is bad for you. While I’m still not sure what side of the fence I’m on, I figured it couldn’t hurt to cut down on my dairy intake. I’m certainly not giving up ice cream or cheese, so I opted for drinking less milk.

At first, I was buying almond milk to put in my smoothies and overnight oats, but I didn’t like the taste of it on its own. I had heard cashew milk is little creamier and more reminiscent of real milk so I tried my hand at making it at home.


What you’ll need:

  • 1 cup raw cashews
  • 4 cups filtered water
  • Blender
  • Nut milk bag

What to do:

  1. Completely cover cashews with water in a bowl or jar and store in the fridge overnight.
  2. Drain cashews and throw in the blender, covering with 4 cups of filtered water.
  3. Blend on high for about 2 minutes. I use a Ninja.
  4. Place nut milk bag over the mouth of a jar and strain liquid through.
  5. Store in the fridge for up to 5 days and shake well before each use.
  6. Save leftover pulp to use in a recipe like my Cacao Cashew Protein Bites.

If you want to sweetened the milk, feel free to add some vanilla but I like to keep it unflavored so I can use it in sweet or savory recipes. Great for making cream sauces!

While I prefer cashews, you could substitute almonds, walnuts or even pistachios!

I hope you’ll try out this super easy recipe,  save some $$ and avoid those preservatives in store-bought nut milk!

xo, Megan





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