Cashew milk (gluten free, vegan)

If to compare the process of making milk from cashews with another kind of nuts, cashews have the least time of soaking (only 2-3 hours), so using them is the fastest way to get homemade nut milk. The time of soaking almonds, for instance, is 12 hours. Anyway all nuts have to be soaked for having the most nutritious and beneficial milk, cause their nutrients are held back by inhibitor. So as an exchange for your patience you will get milk full of proteins, minerals, vitamins and amino acids. I ordered a special nut milk bag on that helps me to make milk with less effort, because it is very convenient for cooking and very simple for cleaning itself. One of the other advantages of using milk from cashews is that it has the biggest storage period – it can be kept in the fridge even more than 5 days, while other kind of nut milks may be kept usually only 3-4 days. As I prepared this milk for the purpose of using it for making diary-free yogurt and ice-cream, I didn’t add any sweeteners, but if you want you can mix it with liquid vanilla stevia, agave nectar, honey or whatever you like.


  • 1 cup raw cashews
  • 4 cups still mineral water


  1. Soak cashews with 1-1,5 cup of water for about 2-3 hours.
  2. Strain and rinse the nuts.
  3. In a blender, grind on a high speed cashews first with one cup of mineral water and then add other 2-3 cups (depends on desired thickness), until smooth.
  4. Put the bag in a jug and pour the mixture in it. Squeeze the milk out. The pulp you can use for cooking kaju katli, for example.
  5. Store milk in the fridge in the closed bottle for about 5 days.

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