The BEST Homemade Cashew Milk

So I have a little problem with buying non-dairy milk. I absolutely can't stand that the majority are filled with little to no nuts and are pumped with preservatives. Yes, if you have an allergy like I do it makes sense that you would use it as an alternative, but those containers are in no way a "healthy food" that's good for your body and soul. When I'm feeling lazy, truth be told, I'm the gal who spends a ridiculous amount on real nut milk that is literally just the organic nut (in most cases at the grocery store, almond) and water. HOWEVER, this recipe is life changing. Cashews get so soft after soaking that they blend right up, there is no need to strain! The result is a creamy, full-fat, nutrient dense mylk (a.k.a. faux milk) that is truly zero waste.

Shopping//Pantry List:

  • Organic raw cashews (pro tip: get the cashew pieces in the bulk bin! They are way cheaper than the full ones, they're almost like the perfect rejects for nut milk)
  • Soft dried dates
  • Filtered H20
  • Extras - i.e. cinnamon, vanilla extract, etc. (I use these when I am planning to turn my mylk into ice cream!)


  • Measure 1 cup of raw cashew pieces and throw in a large bowl with enough cold, filtered water to cover - let them sit for at least 5 hours (unfortunately, you can't skip this step, it's tres important!)
  • When enough time has passed strain those softened cashews through a mesh sieve and gently rinse with cold water
  • Transfer your nut pieces to a blender (preferably a Vitamix, but any high-speed blender will get the job done)
  • Add 2 cups of filtered water along with 2 pitted dates for an "original" mylk flavor (if you are making a mylk base for non-dairy ice cream, I suggest adding 4 dates, an almost full tablespoon of real vanilla extract, and a heavy sprinkle of cinnamon)
  • Blend, blend, blend!
  • Once it's all combined and the proper smooth, mylk-y texture, add one more cup of filtered water (if you want a heavier mylk or will be using as a creamer omit this step)
  • Blend, blend, blend some more and you are finished!
  • Pour your creamy, deliciousness into an airtight vessel and it will keep in the fridge for about 4 days (If you are making ice cream, you can pour your sweet, nutty mixture straight from the blender into your ice cream maker)

Enjoy + remember if you are buying mylk from the grocery, CHECK THOSE LABELS! Just because it's a nut milk does not inherently mean it's good for your body. Feel free to message me with any questions pertaining to the recipe or additives commonly seen in prepackaged mylks.