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  • 1 cup raw cashews

  • 4 cups filtered water

  • Optional sweeteners or flavorings (e.g., dates, honey, cinnamon)


  • Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. This step helps soften the cashews for easier blending.

  • Drain and rinse the soaked cashews thoroughly under cool running water.

  • Add the soaked cashews to a blender along with 4 cups of fresh filtered water. Blend on high speed for about 2-3 minutes or until the mixture becomes smooth and creamy.

  • Place a nut milk bag, cheesecloth, or fine-mesh sieve over a bowl or large pitcher. Pour the cashew mixture into the bag or sieve and gently squeeze or press to strain the milk, separating it from the pulp.

  • If desired, add sweeteners or flavorings to enhance the taste. You can use a couple of pitted dates, a drizzle of honey, or a pinch of cinnamon. Blend briefly to combine the flavors.

  • Transfer the cashew milk to a sealable container or bottle and refrigerate. It will stay fresh for about 3-4 days. Remember to give it a good shake or stir before using, as separation is normal.

Enjoy your homemade oat milk and cashew milk! They are delicious dairy-free alternatives that can be enjoyed in various recipes or simply as refreshing drinks.

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