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Homemade Cashew Milk

In recent years, plant-based milks like cashew milk, oat milk, coconut milk, or other non-dairy milk, have become more popular as people explore dairy-free alternatives for various reasons—whether it’s due to dietary restrictions, lactose intolerance, veganism, or simply a desire to try something new. Among the variety of options available, cashew milk stands out not only for its creamy texture and mild flavor but also for its impressive health benefits. 
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Ingredients Equipment Method

Ingredients
  

  • 2 cups Raw Cashews
  • 8 cups Filtered Water
  • 1½ tbsp vanilla extract
  • 1 tsp sea salt
  • 4 Dates pitted

Equipment

  • High Powered Blender

Method
 

  1. In an airtight container (I use glass tupperware) add cashews and filtered water until nuts are fully covered.
  2. Close lid and let soak for at least 4 hours, up to overnight.
  3. Strain and rinse with filtered water until the water runs clear.
  4. Add nuts, 8 cups filtered water and the rest of your ingredients to a high powered blender (very important.)
  5. Blend on high for 2 minutes.
  6. Store in glass containers for up to 7 days.