Cashew Milk Recipe

cashew milk recipe
When well-blended, cashew milk needs no straining and tastes great in smoothies, baked items, or cereal. Check out this delicious cashew milk recipe.


Total time:  01 M 

Servings:  4

Calories:  190


  • 1 cup cashews soaked overnight and rinsed
  • 4 cups water
  • 1 tbsp. agave nectar

Nutritional Information

  • Serving Size: 8 fl. oz.
  • Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 35mg
  • Carbohydrates: 14g
  • Fiber: 1g
  • Sugar: 6g
  • Protein: 6g


  1. Add ingredients to WildSide+ or FourSide jar in order listed and secure lid. Select "Whole Juice" or blend on a Medium to Medium High speed for 50-60 seconds.
  2. Serve or store in refrigerator for up to 3 days.

Note: Use more or less water to vary the thickness of your raw cashew milk. A 4:1 ratio of water to cashews is similar to whole milk in taste. If you add another cup of water, the resulting 5:1 ratio is similar to 2% milk.


Use 1 Medjool date or 1 tbsp. of date paste instead of agave to sweeten it.


  • Wendy Sinclair

    No sweetener needed. You need to soak the cashews because it breaks down the phytic acid.

  • Glenda Fleming Thomas

    I would not use agave. For a lower carbohydrate count Stevia is much better.
    Glenda the Goid Foodie
    Foodie Blogger

  • Naney

    How long will this keep in the refrigerator?

  • grumpy1938

    cashew milk is great on raw oatmeal with toasted coconut flakes, blueberries and walnut pieces.
    We need more vegan recipes!

  • grumpy1938

    I forgot trash the agave nectar too processed toss in 1 date

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