Creamy Cashew Milk

When most people hear someone say they make their own milk, nut butter, cleaning products, etc our first reaction might be to say, “I don’t have time for that”. The problem with this is that it’s before we even understand how to make something and how much time it actually takes.

I thought that way about almond/cashew milk for a long time, but then I made this cashew cream recipe and realized that I would just add more water and it would be cashew milk. It takes me less time to soak some cashews overnight and blend them, then it does to go to the grocery store. So now that I have made this milk a few times, I won’t go back. A major bonus is that it tastes delicious and doesn’t have any weird additives.


Common Additives in Almond/Coconut/Cashew Milk to Avoid

Carageenan: This is used to thicken foods and beverages and is derived from seaweed. Sounds harmless, right? Unfortunately, it’s been shown to cause an immune response in the gut creating inflammation. Some research studies have also linked another form of it (poligeenan) to cancer. While it is not labeled as a carcinogen, it’s not good for your gut and definitely something I avoid.

Synthetic Vitamins: (Vitamin A Palmitate, ergocalciferol (Vitamin D2), dl-alpha tocopherol acetate (Vitamin E))

Synthetic forms of vitamins do not get absorbed the same way that natural forms from whole foods get absorbed. This can lead to deficiencies and health concerns down the road.

Another important thing to remember about these milks is that some of them are only 2% almonds/coconut/cashew. Most of us include these milks as a healthier option to dairy milk, but how healthy are they really?

Who wants to make their own cashew milk now? Everyone. Great, let’s go.



Creamy Raw Cashew Milk


• 3/4 cup raw cashews

• 5 cups purified water

• 1/3 of a lemon’s juice

• Dash of sea salt


Unsweetened Vanilla:

Add 1 tsp Vanilla extract

Unsweetened Chocolate:

Add 2-3 tbsp cacao powder (or to taste)

Sweetened Vanilla or Chocolate:

Add 2 tbsp of pure maple syrup or honey

or 2 pitted dates



1. Place cashews in a glass bowl then cover with water, add 1 tsp sea salt, and a splash of lemon juice. Cover with a cloth and soak cashews for 2-3 hours or overnight.

2. Drain and rinse the cashews, discard water used to soak. Pour cashews in a blender, add 3 cups of purified water. Blend for about 2 minutes.

3. If you are flavoring now is the time to add any other ingredients and then blend for another 30 seconds or so. I suggest starting with the serving I recommended then blending and tasting. You can add more or not based on flavor.

Did you try this recipe? Let me know! Email me at or tag me on Instagram @amandamontalvord.

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