Easy dairy free cashew milk recipe


Cashew milk

While there are many types of nut milks that can be used as a dairy substitute, I prefer to use cashew milk for most recipes since it is higher in fat content than almond milk. It also has a neutral flavour that blends well with my recipes. You can even drink it straight if you feel like a tall cool glass of milk. Kids love it!

It will keep refrigerated for several days if you make more than you need for a single use. I store my cashew milk in a glass milk bottle of the same type that is pictured below.

Dairy free cashew milk recipe


  • Contain NUTS


  • 75 grams raw cashews
  • 480 mL water, plus extra for soaking
  • pinch of fine salt
  • 5 mL agave nectar


Place the raw cashews into a bowl with enough water to cover them. Allow cashews to soak for at least an hour. Drain, then rinse.

Place soaked cashews into blender and process until smooth (about 1 to 2 minutes). Add 480 mL water, salt, and agave nectar. Blend until smooth. Use cheesecloth to strain the cashew milk to remove any large chunks of cashews, and serve.

Makes about 480 mL of cashew milk.