How Cashew Milk Changed My Life

During my first round of Whole30, I decided I was going to make my own almond milk. I love nutpods, but the price tag for using it in 2 cups of coffee a day, 7 days a week was adding up and I wanted to have another compliant option to stretch it. There are compliant almond milks out there, but they always have so many additional additives and I just wanted to make my own. I have a juicer and so I went ahead, soaked my almonds and juiced them with added water. To my dismay, it was still pretty pulpy so I went ahead and used a nut milk bag to strain the milk again. It wasn’t horrible, but it was also time consuming and took over my entire counter. Then I was left with this almond pulp and I felt guilty for throwing it out, so I saved it to dry in the oven and blend up to find almond flour. I did that exactly one time. It was…a process. No, thanks!

Enter cashew milk. Now, maybe you think I’m being dramatic, but if you’ve done a round of Whole 30 you know the brilliance of anything that saves you time and energy. Anything that can get creamy compliant goodness into my cup of coffee faster is a game changer in my book. My friend Sarah posted about making cashew milk and mentioned that it didn’t need to be strained and I immediately thought to myself “ummmm…WHAT?!” I promptly messaged her and got a link for the recipe from her. I adapted it a bit to make sure it was compliant (no added sweeteners) and the thickness I wanted.


Here’s what you’ll need:

  • 1 cup raw cashews (I got mine from Thrive Market!)

  • 4 cups of filtered water

  • water for soaking

  • an air tight container for storing the milk (I used a glass water bottle for easy pouring ability.)

  • high powered blender (I used my Vitamix.)

The beauty of cashews is that they require far less soaking than almonds. You only need to soak for 3-8 hours. I may have forgotten mine in the fridge over night and that’s fine too. Afterwards, I rinsed them and put those tender little babies in the blender. I added 1 cup of the filtered water and blended extremely well. You want to make sure the cashew cream is very smooth and there are no pieces in there.

This is where I went rogue from the recipe. If you want a traditional milk, you can add an additional 3 cups of filtered water. I only added another 2 cups. I wanted the milk to be fluid, but thick enough that it held up in my coffee. I blended that water in and got this frothy deliciousness. I poured right from the blender into my coffee cup and took a sip. Heaven. It was heaven. It was light and delicious and everything I’ve ever wanted in a non-dairy creamer. The beauty of this nut milk is because you don’t strain pulp out, you get to keep all the fiber, nutrition and healthy fat in your cup. Oh, and your sanity. You get to keep your sanity.

I poured my milk into a glass bottle and popped it in the fridge. It should be good for a week, but let’s be honest, you and I both know it won’t last that long. Protip: You can clean your Vitamix/blender by filling it about a third with water, a squirt of dish soap and then blending it up again. Rinse it out in your completely empty sink that is not at ALL full of dirty dishes.

Even if your kitchen is a disaster, at least your blender is now clean and you can sit back and enjoy a delicious cup of coffee with cashew milk.

Let me know if you try this out and if you like it as much as almond milk or store bought compliant creamer.