Here’s the thing you need to know about homemade cashew milk: once you start using it, you’ll never go back to store bought nut milks ever again. And if you do, you’ll immediately notice the difference. Lucky for us all, cashew milk is super easy to make. I made a short video walking you through the exact steps of how to make homemade cashew milk. And you only need two ingredients to make it: raw cashews and water.

My favorite thing about cashew milk, other than the way it tastes, is that it doesn’t have to be strained like most other homemade nut and seed milks. Just soak the cashews, blend them with water, and you’re set. 

Any nut or seed milk can be used in place of regular milk. Use the exact same measurement of cashew or other nut/seed milk, that you would use with regular milk.

I use homemade cashew milk every morning in my coffee, and it’s absolutely delicious. I drink coffee black if I ever have it away from home, because there’s no non-dairy cream that tastes even half as good as my homemade cashew milk. I also use it when baking my homemade banana bread, when making pancakes, waffles, and french toast, in my dairy-free chai latte, and in my breakfast cereal.

Click the image below to watch and learn how to make homemade cashew milk, along with a few of my favorite hacks and tips for doing so:

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