Let’s talk milk. Do you like milk? Milk and I have a tumultuous past. As a kid, I boycotted milk for a solid ten years, during which time my mother fretted about my calcium intake and swore I’d turn into a decrepit, brittle old lady. May the record show that I have not once broken a bone.
These days, I’m still not much of a milk drinker. I like a splash of it in my coffee, but I accidentally stopped drinking coffee two months ago. I can’t say I’m a fan of store-bought milk alternatives, either. Soy milk, rice milk and almond milk all have a funky aftertaste that I can’t abide. Homemade almond milk is pretty good, but straining the pulp from the liquid mixture is more trouble than it’s worth.
Homemade cashew milk, however, is a different story. It’s my one exception. It’s easy to make and it’s absolutely delicious. Cashew milk is the creamiest of homemade nut milks and the most refreshing, in my opinion.
Since the nuts blend entirely into the water, no nuts go to waste in the process. That also means that the cashew milk retains all of the fiber and nutrients present in the cashews. Did I mention that you don’t have to strain the mixture? I’m a fan.
Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein (source).
I’ve made this cashew milk recipe in my old blender and my new fancy pants blender (courtesy of Blendtec). Both blenders produced creamy milk that didn’t require straining, so don’t worry if you don’t have a fancy pants blender. Soaking the cashews first helps them break down in the blender, too. Generally, soaking nuts before consuming them helps release beneficial enzymes. I’m not sure that’s true for cashew milk, though, because even “raw” cashews have already been through two roasting processes to remove their inner and outer shells. “Raw” cashew milk/cream/cheese may be a misnomer.
A cold glass of cashew milk is super refreshing on a hot day. Add cinnamon and it reminds me of horchata. Mix some into Assam or black tea with spices for a riff on Chai tea. It would be great with muesli or cereal for breakfast. Apparently you can even make ice cream with cashew milk, though I admit I’m skeptical. Have you tried it?
Watch How to Make Cashew Milk
Please let me know how your cashew milk turns out in the comments! If you’re looking for more homemade milk alternatives, check don’t miss my pecan milk and oat milk.
Cashew Milk
- Author: Cookie and Kate
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Beverages
- Method: Blended
- Cuisine: American
Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.
Ingredients
- 1 cup raw cashews
- 4 cups water, divided*
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
Instructions
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
Notes
*Water ratio: The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.
Make it vegan: Use maple syrup or agave nectar, not honey.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Beautiful
Is it posted or freh cashews
Kate
Hi! Raw cashews. I hope you make it.
Melissa Weimer
It seemed to completely blend but whenever I mix with my matcha it is extremely gritty. What can I do with the rest I made for my matcha tomorrow? Reblend?
Kate
I’m sorry to hear that. Does the milk itself seem gritty without the add-in? I do know matcha requires some different techniques.
Kim SeRi
Is it safe to drink the cashew milk right away?
Julie Lim
Thank you for your cashew nut milk recipe. It’s super easy, fast to make and yummy! And no need to strain.
Kate
I’m glad you enjoyed it!
Denise
What kind of blender do you have?
Kate
I use a Vitamix.
Libby
Just made this and am having it in my morning coffee. It was so easy and delish! Thank you
Shirley Simmons
Hi
Made the cashew milk this morning. So easy to do and I love the taste.
I could not get it from our supermarket,so my husband found your recipe , so glad he did. I will not be buying it again when it is so simple.
Kate
Great to hear, Shirley! I appreciate your review.
Melissa
Hello, I’ve really enjoyed making and drinking the cashew milk and also the Golden milk! I do find I have to strain the cashew milk twice to get just that creaminess and it’s so refreshing, thank you!
I thought you had a cashew cookie recipe for the meat that is left over but I can’t seem to find it. Please guide me in the right direction and thanks again for sharing your passion! Melissa
Kate
I’m not recalling one, sorry! I’m glad you are enjoying this recipe, Melissa.
Linda Hammond
I just bought ice cream made with cashew milk. Of all the ice creams not made with cow’s milk, it is the yummiest. I am going to try to make some as in the grocery it is very expensive.
Erin
Is there a way to make the milk last longer in the fridge?
Dona
Is there a reason you don’t use the water that the nuts have been steeping in?
Kate
Hi Dona! I like the taste best with fresh.
Jeannie Randall
Yes, I was wondering why rinse the nuts and eliminate the water they’ve been soaking in?
Rume Ameke
Gets ride of anti nutrients in the nuts
Kasey
Hello, not trying to disparage anyone, just sometime that as a dietitian, I learned that it seems not a lot people know.
With many other nuts, I would absolutely agree with that! However, cashews have to be cooked in order to be able to be gotten out of the husk that they grow in, which is actually laced with toxic oils. In order to get rid of the oils and be able to remove the husk, they have to be cooked. Cashews sold as raw, are not actually raw, they’re cooked. They’re just not salted and roasted.
However, with a large portion of other nuts, and almost all legumes, that’s pretty much the biggest reason you soak them. A long soaking time, or at least 40 minutes at a boil, gets rid of between 70 and 90% of the anti-nutrients, depending on which particular nut or Bean you’re talking about.
Denise DiNatale
Thank you for the cashew milk recipe. It’s so silky and smooth. My family and I absolutely loved it! It’s great in a smoothie, coffee or just alone. I will continue to make it!
Kay
If you leave it with just the 2 cups of water, it makes a fantastic coffee creamer. Thanks!
Kate
I agree! Thank you for your review, Kay.
J'daire
I’m loving the cashew milk!! You can also use a pitted date as a sweetener and reap the benefits from those too ♡
Denise Williams
If I only have roasted cashews will this still come out OK?
Kate
Hi Denise, I find it works best with raw.
Denise Williams
I have a Ninja Pro System blender and still had to strain. Wonder if I didn’t blend long enough or it’s just my blender? The milk seems pretty watery as well. Any thoughts?
Kate
Hi, Maybe try soaking next time if you find it gritty.
Gary Cottrell
Why do you drain the water from soaking – why not use it in making the milk?
Kate
Hi Gary, I find the flavor is best when you use different water. I hope you try it!
Gary Cottrell
My first question, was, “Why do you drain the water from soaking – why not use it in making the milk?”, but that’s answered below: You don’t like the taste that way. It seems to me you would lose some of the nutrients in the water used for soaking.
Now, my second question is, it looks like a “serving” is a little over a cup, and you list it as 217 calories, which is close to my estimate of 212. So, in store-bought cashew milk, there’s 25 calories in an unsweetened cup! A cup of cashews is about 719 calories, so 1/4 of that in one serving of yours is about 180 calories. So, do they use 7 times the amount of water?
Kate
Hi Gary, Please see my Nutrition Disclaimer. I try to provide the best nutrition information I can, but it is an estimate.
Sofia Saydakova
Hi Gary, I think you bring up some stupendous points regarding some arithmetic. I was also wondering about the nuts-to-water ratio. It seems like a 4:1 ratio is excessive and how it is compared to store-bought milk. Maybe the increased nuts are to counter the added thickening agents and sugars. The cost of this homemade nut milk is also about $3.60, which is very affordable compared to store-bought cashew milk but a standard milk half-gallon size would come out to about $7.5, compared to an approximately $3 for Trader Joe’s almond milk. So for those trying to ball on a budget as a nut milk consumer, this is not the best choice.
CC
Thank you for this wonderful and definitely more cost effective than shelf cashew milk recipe (which has preservatives, ick). I did soak the cashews overnight and blended (vitamix) with fresh filtered water. I appreciate the pointers to add vanilla, agave or maple, cinnamon. I am going to try to freeze a carton – has anyone done/have comments on that? Some weeks I don’t use much and don’t want to go to waste and usually do things (soups, rice, quinoa etc) on weekends to have in freezer. I’m moving away from dairy as I can – bought a yogurt maker, has anyone done yogurt with this cashew milk?
Kate
Let me know if you try it!
Ann
Hi Kate, can I use whole, unsalted Cashews from Sam’s club? Not sure where wkse to find Cashews. Any tips appreciated. Thank you.
Kate
Hi Ann! If they aren’t roasted, that should work. Let me know what you think.
Emily
Thankyou so so much for this incredible mylk recipe! This is the first time making cashew mylk and the creaminess is absolutely amazing it doesn’t split in my cup of tea and you could actually believe you are consuming proper milk because of the colour and texture! The taste is really nice and you could probably adjust on your own preference, I only added a dash of vanilla and it was so subtle and gave my chai tea a really nice subtle vanilla flavour it was just yum!!!
Kate
I’m glad you enjoy it, Emily! I appreciate your review.
Irawo
Thank you so much for this recipe! This was super easy to make, quick and uber yummy even with the tweaks.
I followed instructions and soaked a cup of cashews and 5 dates in 4 cups of water. I’d say about 10hrs. Then blended in my nutribullet (using same water it soaked in) and voila. Loved the simplicity and how gorgeous it tasted.
I just made a cup of coffee and it’s proper like creamer . Saved me loads of £s going to the shops xx
Kate
You’re welcome, Irawo! I appreciate your review.
Jen
Question for you… so you soak them in 4 cups of water then add all the cashews and soaking water plus an additional 2 cups of water then blend?
Kate
I recommend replacing the water as directed. Let me know if you try it!
janice
Hi….First, I want to say I have tried many of your recipes and have never been disappointed. I made the cashew milk tonight….it also is perfect. I don’t have dairy in my diet and usually use purchased oat milk. Never again….from now on, it will be your simple, easy and delicious cashew milk. I have a regular blender and it did not need any straining. Thanks for this and all your recipes.
Kate
Hooray! I love to hear this. Thank you for your support, Janice!
Stephen
Just made this milk, how wonderful. I was surprised by the full body taste. You can see the fat droplets rise to the surface in the soaked water, an indication of creaminess. I added some nutmeg. Thanks.
Marsha
I used 1/2 water amount and half vanilla and agave and it’s a yummy coffee creamer.
For the milk I still used half vanilla and agave, but full liquid. Great milk substitute.
I used salt and cinnamon in both.
I have an Instant Pot blender and did not soak cashews, but briefly (30 minutes tops) with the first 2 cups of milk, and it was super smooth!
Kristal Jenkinson
Beautiful milk, so creamy and easy thank you
Kris
I used roasted unsalted cashews and followed your recipe (omitting the sweetener altogether). My husband now prefers it over the almond milk and coconut milk I’ve been making! I’m wondering if using roasted cashews instead of ‘raw’ (which are actually steamed) changes the nutritional profile?
Kate
I’m glad it’s a hit with your family!
Carol
HI, how big is a serving? It says it serves 4, just wondering how much it makes total. Cashews are pretty expensive, so I’m wondering how many batches from one bag of cashews I will be able to make.
Kate
Hi! One glass or 8oz is roughly a serving.
Shar
Great recipe, i don’t have an expensive blender and it still turned out perfectly creamy and smooth. I think soaking them overnight as opposed to only a few hours made the difference for me. Thanks again!
Kate
Great to hear, Shar! I appreciate your review.
Dominique
LOVE this recipe!! Thank you! It will save me LOTS of money by making my own rather than spending $6.49 on the cashew milk I used to buy. It’s delicious and so easy.
Kate
I’m happy you enjoyed it, Dominique!
Kim SeRi
Is it safe to drink the cashew milk right away?
Kate
Yes, you can drink it right after making it. I hope you love it!
Natalie
This recipe came out great. Definitely important to not forget the salt! Thanks for sharing!
Kate
Thank you, Natalie!
Sheril
I’m not a huge milk drinker, but I was looking for a natural alternative to store-bought nut milks with all the additives & preservatives. This cashew milk turned out well and has a nice flavor! I added a couple of teaspoons of flaxseed meal to my mixture. Thanks!
Kate
You’re welcome, Sheril!
Laurie
Hello, Kathryn! My Name Is Laurie!
I Totally*LOVE* Your Recipes! They’re*AWESOME*!!❤️
I Just Wanted To Let You Know I Made My OWN Cashew Milk Today And It Turned Out REALLY Well!! I Added Vanilla & Coffee Extracts And Used Maple Syrup To Flavor It! My Boyfriend And His Friend *LOVED* It, Too!! ❤️ I’m Lactose Intolerant….So, I’m ALWAYS Looking For *NEW* Recipes To *TRY*!! And, I’ve *LOVE* Cashew Milk; So, I Gave This Recipe A Try! I *LOVED* That It Was So *EASY* To Make, Too! So, I Believe I Will Be Making My *OWN* Cashew Milk From Now On And NOT Buying @ The Store EVER *AGAIN*!!
**THANK YOU!!** For Such A *WONDERFUL* Recipe!! ❤️
Have An *AMAZING* And *BLESSED* Week!! ❤️
Melissa
Why waste the water they soaked in overnight? Wondering if we’re also wasting nutrients?
Cherie
My food processor didn’t work for blending, I strained and think I got the full cup back out. But it’s the right color and taste for a refreshing milk. Fast to make in a pinch, but nutrition vs calories isn’t super appealing in my old slow metabolism life. I’d post a photo, but I have no option.
Kate
I’m sorry to hear that. If you have a blender, you could try that next time.
lisa
Hi, Thanks for this article! I ordered raw cashew halves and have been making cashew milk in my Vitamix and it’s wonderful! I’m starting to wonder though about the pieces of cashews, some of which have a “dirty” look to them. I got the pieces because they were the cheapest but I’m starting to wonder if the black stuff is healthy in my milk. My question is: Do you use whole high quality whole cashews for your milk and if so can you recommend a quality provider? Thanks so much!
Kate
Hi Lisa! I’m sorry to hear that about your cashews. I try to buy organic when I can.
Gary Cottrell
Lisa: Costco has whole organic cashews. Not sure about how expensive they are compared to other sources. (Note: My rating is based on the caloric content (see my comment above) – it’s obvious really tasty!)
Margaret
The rating should be based on the taste; not the calories!
Margaret
Hi! Do you have to soak the cashews if they are already sprouted? Thanks!
Kate
I recommend this recipe best as written.
Marisa
I made this milk today and it is so delicious and creamy. I added vanilla and a cinnamon. It is so good! I do love almond milk, but this is a great alternative. Almonds are cheaper, but I love the fact that cashew milk doesn’t have to be strained and there is absolutely no waste. This is a keeper!
Kate
Great to hear, Marisa! I appreciate your review.
Nicole
Thank you for a nut milk recipe without the messiness of a nut milk bag. This is super easy and super yummy. I’ve tried many oat/nut milk recipes and this one wins with taste and texture!
Question for you though, I tried heating this milk on the stovetop, and it stuck to the pot and got a little clumpy. I’m familiar with this happening with homemade milks, but is there anything I can do to be able to heat the milk? Or do you recommend just using it cold?
Kate
You may want to try lower heat in a smaller pan. Or if you have a milk frother, that may work too.
Rexine
Love to know what blender you use. I blended in the thermomix, and definitely needed to strain the milk. It’s not a problem, it only takes a minute. However I bottled and used it in my coffee before I realized it’s definitely still gritty and because of that, unpleasant to drink.
Brian
Great recipe, simple and easy but very smooth and tasty. I’ve been using your recipe for about 4-5 years, on and off. Lately, I’ve tried to make oat milk but I can’t get the flavor or consistency right to please the whole family so I’m back to this olde but goody! I soak the nuts for about 24 hours and use a 2012 vitamix for reference and I dont have any problem with it blending completely.
Jennifer
I have psoriasis so I stopped dairy. I love milk tea. In India it is called masala tea. So I use cashew milk in my tea. Tea time is the highlight of my day. I love my masala tea made with cashew milk. Please let me know if plain yogurt (curd)made from cow’s milk is to be avoided?
Kanti morarji
Very good recipe that will give me so much joy in days ahead. Most gracious
June
Wow! Excellent recipe and the best nut milk I’ve ever had. Thank you!
Kate
You’re welcome, June! I appreciate your review.
Clara Johnson
Delicious and super easy recipe! I’ve been buying oat milk for years and I love that I can now make my own milk without the long process and the cheese cloth! Plus it’s saving money and waste! I added the recommended sweeteners, and I think it’s perfect, but will likely experiment with less to use with cooking. The Vitamix worked perfectly for this.
Kate
Great to hear, Clara! I appreciate your review.
Bonnie
What setting in your Vitamix do you use?
Clara Johnson
I have a dial on my vitamix and turn it almost all the way up for the initial first blend.
Melissa
This recipe is delicious. I soaked my cashews for two hours. Add added 1.5 dates to the cashews and water on the first blend. Then for the second blend, 2c water, salt and vanilla. Oh me or my it’s perfectly sweetened, not too much and I love drinking a small glass when I need a pick me up. The texture is so creamy. We love it here at our house!
Kate
Wonderful to hear, Melissa! Thank you for your review.
Tajuana M.
Just made this milk this morning. I ended up making two batches because of my clan size . First batch was sweetened with honey and the second with the maple. I prefer the maple but they were equally delicious & creamy (don’t forget the salt!!) thanks for this easy fool proof recipe!!!
K Bradford
My grandson is allergic to all dairy products. We looked for cashew milk in the store but no luck. Will pass along this recipe for him to use. Thanks
Kate
You’re welcome, K!
Rita Heep
Did you change your oat milk recipe? Substituted maple syrup, honey or agave for dates?
Kate
I haven’t changed it. This is my cashew milk recipe :)
Rita
I sent a follow up email saying I was mistaken on my milks. Thanks for your reply.
Rita Heep
I meant cashew milk, not oat milk on my previous email asking if the recipe had changed. Thanks.
Traci
Thank you so much for sharing. I ran out of almond milk so made your recipe using two pitted merdjol dates as a sweetener. It’s absolutely delish. Enjoying in my coffee plus it tastes amazing on its own. This will replace my usual commercial almond milk going forward.
Anna Stănescu
I just didn’t want to believe that it could have a good taste, given the fact that you don’t have to strain it. But OMG, this is the best vegan milk so far!!!!!
Kate
Great to hear, Anna!
margaret
Hi! Should the cashews be salted or unsalted? Thanks!
Kate
Unsalted.
Val
I loved this recipe. I used raw cashews and did not soak them. Blended them in Nutribullet for 2 minutes and it came out just fine. The addition of vanilla is a very good idea. I used a date to sweeten it. Thanks for the recipe! Will be making again.
Kate
You’re welcome, Val! Thank you for your review.
Mamaroosker
Has anyone successfully made this without having to strain in a Ninja Bullet?
A. L.
Wow. I was buying Silk Cashew milk but after following this recipe, I will never buy it ever again. This is so rich and creamy and gives me all the dairy feels I yearn for. An absolute game changer!!
Caro
hi Kate!
which sweetener have you used and prefer personally ?:)
Kate
Maple syrup is a great option.
Nikki
Really good. Thank you for the simple recipe!! Soooo much easier than almond milk :)
Kate
Great to hear, Nikki!
Sue Herbert
Hi. Tastes fantastic. Can I freeze it?
Kate
I haven’t tried it. Sorry!
Ailsa Ek
I just made this. I used 1 T of monkfruit sweetener and added a bit of nutmeg along with the cinnamon. It’s quite good. I’m making a pot of coffee and I’ll be trying it in that next.
Whitney Daily
Can you share the nutrition content ? I would love to make this
Kate
Hi Whitney, The nutritional information is below the notes section of the blog.
Sarah
Hello ! Do you use regular vanilla (with alcohol) or powder?
Kate
Regular liquid vanilla.
Elle C.
I made it, but didn’t have time to soak, and didn’t have agave, maple, or honey.. so used raw sugar. It tastes great. Next time I’ll soak the cashews.
Kate
Thank you for sharing, Elle!
Marion
Know it’s been a while but I just found the recipe and made a batch . Very tasty . Will try using with beverage and cereal later . Thanks for sharing.
Trina
You can do this with almonds too! To get the gross mold off, which is on many nuts, I first soak briefly in boiling water, then peel off the skin. Then I make creamer by adding 2 parts water to 1 part almonds. Cheaper than cashews, no straining.
If you haven’t seen the mold, just soak almonds for 12 hours on the counter in plain water. You’ll see a gross soot, which is mold from the almonds not being dried perfectly.
Leah Lehmann
I do that with almonds too. After popping off the skins I put in coffee grinder. Then I place in the blender with half the amount of hot water, blend. Then add cold filtered with any other ingredients and blend second time. I have a hand held fine mess strainer
I put over my big measuring cup to strain. Use the pulp on salads, cereal, in vegan meals etc.
Mary
Hello!
I just made this but forgot to rinse the cashews after they soaked until the water runs clear. I just blended it with the other ingredients. Does this impact the milk? I would hate to waste it so I’m just curious as what is the purpose of this step.
Thank you!
Kate
I find the taste is better when rinsed. I hope you were able to enjoy it!
Gerry
Question- do you know if you can cook with this? I’m just wondering if it would curdle or separate.
I’m looking forward to making this!!!
Kate
Hi Gerry, You should be able to use this in most recipes.
Deb
Made this recipe and love the result. Used my Vitamix and the result was smooth and creamy. Thank you for the awesome recipe.
Krista
This milk is ah-mazing! I’ll never go back to drinking anything else.
Kate
That’s great to hear, Krista! I appreciate your review.
Leah Lehmann
I do that with almonds too. After popping off the skins I put in coffee grinder. Then I place in the blender with half the amount of hot water, blend. Then add cold filtered with any other ingredients and blend second time. I have a hand held fine mess strainer
I put over my big measuring cup to strain. Use the pulp on salads, cereal, in vegan meals etc.
Josie
Hoe long can this be stored in the fridge?
Kate
Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
Gina Quinnell
I used roasted cashews, and about a teaspoon of monkfruit sugar since I was a teaspoon short of 2 Tablespoons of maple syrup. It was good!
CC
Made this today, and may never buy cow’s milk again. Immediately sent the link to all of my friends. Really delicious and easy!
Kate
Happy to hear you enjoyed it, CC!
Lisa Cummings
Delicious recipe! Thank you for sharing this with us! Even my 17yo son and his girlfriend liked it.
Kate
That’s great to hear, Lisa!
Leah Lehmann
Soaked nuts overnight. Used filtered water. Using for potato soup so didn’t add vanilla. Is faster minus soaking than the way I make almond milk. I used Himalayan salt and less real maple syrup. I did strain it in fine mess stainer with handle over big measuring cup. I saved the nutmeat in freezer to use instead of tufo in probably vegan meatballs or something later. Tastes great! Thanks for the recipe. Wasn’t sure of ratio of nuts to water.
Kate
Thank you for sharing, Leah!
Amanda Holets
I made it! I really like it. However question- is it possible to over mix it? I love that it is so creamy, but I always have this like smoothie type of cream on the top. Am I over mixing it?
Kate
Hi Amanda, are you straining it?
Peter
Gorgeous recipe. Given that cows milk contains a percentage of blood and pus from infected over milked sore udders (the dairy ind, don’t want you to know this), and the fact that the cattle industry is the most inefficient use of land on the planet, cashew milk is a win win for the environment, your health and the health of cows globally!
Pam
I love this recipe. I made it with 1 cup water and then added more until it was the consistency that I want- I use it in my coffee and to make my smoothies. I am one to experiment with all recipes and wondered if you have ever tried roasting the cashews before soaking. I am thinking that it might might the flavor even richer.
Sadie
Can I freeze it? I made too much!
Kate
Oh no! I don’t know how well this will freeze. What did you decide to do?
Andrea Meek Cox
I made the cashew milk for the first time as I couldn’t find any in the local stores, and it turned out great. I used our Vitamix blender so no need to strain anything.
I used the 4 cups of water and the consistency was nice. I also used a dash of cinnamon, not overpowering but nice as a background flavour.
Thank you!
Stefunny
Did I understand that it’s a total of 4 cups of final cashew milk?
Kate
Recipe yields about 5 cups cashew milk.
Laryssa
Thank you for posting this recipe. I use the 2:1 ratio recommendation for creamer and it will last me four days. It’s helpful and cost effective as the options are limited in my area.