Homemade Cashew Milk

I'm Cait Crowell

I'm a Colorado-based girl who turned my passion for nutrition into a multiple 6 figure business. I love gluten free pizza, outdoor adventures, going down research rabbit holes, and being honest AF. I'm here to help you master your health and your business, one day at a time. 

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Nut-milk’s are probably the easiest recipes I’ve braved during this whole Nutritional Therapy-Paleo-Ancestral-Healthy eating journey throughout the past 4-5 years. As most of you can probably agree, some paleo-based recipes are intimidating and way too complicated… but this recipe is not one of them at all. This will be the easiest thing you make, I promise

Why make your own when you can just buy it? Well, store bought almond/cashew/coconut milk are full of emulsifiers, added sweeteners, additives, and synthetic man-made vitamins not recognized by our bodies:


  • Calcium Carbonate: A white, insoluble solid occurring naturally as chalk, limestone, marble, and calcite, and forming mollusk shells and stony corals. Usually highly processed and used as Calcium supplementation, high levels can be toxic.
  • Tapioca Starch: Starch extracted from the cassava root; used as an emulsifier to thicken the viscosity of the milk to give it a creamy texture
  • Potassium Citrate: Man made potassium salt from citric acid used to regulate the acidity of the milk. Can cause irritation of the stomach lining over time.
  • Carrageenan: Extract from edible seaweed used in processed foods for their gelling, thickening, and stabilizing properties. Current studies show carrageenan can cause intestinal cell proliferation & permeability over time.
  • Sunflower Lecithin: Emulsifier made from sunflower seed, used as a thickener
  • Vitamin A Palmitate: Synthetic vitamin A isolate, proven to be a toxin, studies warn of potential organ system toxicity in high doses, and even caused cancer in lab rats.
  • Vitamin D2 and D-Alpha Tocopherol: Synthetic forms of vitamin E and vitamin D, essentially useless to the human body and not easily absorbed or utilized.

WHEW okay that was a long list of complicated, long-named stuff. But come on, don’t you want to know what you’re putting into your body??? I can’t tell you how many people ask me what they should eat, what is considered healthy, how can they lose weight, etc… my answer is always this:


If your food sources aren’t healthy, YOU aren’t going to be healthy! It’s quite simple, actually. Nutrients fuel our cells, which build our tissues, which make our organs, which make up our organ systems, which ultimately determines the health and functionality of our entire body.


On a lighter note, this recipe is so dang delicious and pretty darn simple. I love making homemade milk because it is cheaper, tastes better, and is way healthier than store bought milk. It’s totally worth it to stock up on this stuff and make it your new go-to!

***You can swap out the cashews for raw almonds, hazelnuts, hemp seeds or any other nut/seed you’re interested in trying to make milk from. I like to stick with cashew, almond, and coconut though 🙂

Homemade Cashew Milk
Prep time:
Cook time:
Total time:
Serves: 1/2 Gallon
  • Tools:
  • [url href=””]16 oz. Mason Jar[/url]
  • Nut milk bag (I used [url href=””]Ellies Best[/url] bag. use code “[b]Caitlin10[/b]” for discount!)
  • 1 Large bowl
  • [url href=”″]Vitamix[/url] or high-speed blender
  • Ingredients:
  • 1 Cup raw cashews
  • 6 Cups filtered water (more for filling the mason jar to soak the cashews)
  • 1 Tablespoon pure maple syrup
  • 1 Teaspoon vanilla extract
  • Pinch of Real Salt
Soaking the day before:
  1. In your mason jar, add raw cashews + fill the jar the rest of the way with water. Cap, and let it sit overnight to soak (8-12 hours)
Blending the milk:
  1. Strain the cashews + rinse with cold water
  2. Add your soaked cashews into the blender and add 6 cups of water, maple syrup, vanilla, and salt.
  3. Blend on high for about 30 seconds until completely mixed.
  4. Over a large bowl, pour your blended cashew mixture into the [url href=””]Ellies Best[/url] bag.
  5. Use the nut milk bag to strain the liquid from the bag until all the liquid is strained out.
  6. Discard the leftover cashew pulp inside the nut milk bag, or save to make nut flour
  7. Enjoy immediately, or store in a large [url href=”″]1/2 gallon mason jar[/url] for up to 3 weeks in the fridge.

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with What Cait Ate!

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