Cashew milk

by | Apr 24, 2010 | Columns, Elana's Gluten-Free Pantry, Featured | 1 comment

Cashew milk

photo provided courtesy of

1 cup (raw) cashews, soaked overnight
4 cups water
1 tablespoon agave nectar
pinch celtic sea salt


  1. Discard soaking water and rinse cashews thoroughly until water runs clear
  2. Place cashews, (4 cups fresh) water, agave and salt in a Vita-mix
  3. Process on high speed 20-30 seconds
  4. Store in glass mason jar in refrigerator

This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half and half (great for coffee and tea), use only 2 cups water in the above recipe.

recipe courtesy

1 Comment

  1. Lady Itchalot

    Thanks, Elana! I hadn’t known how much water to add.

    I don’t have a VitaMix, so I just use my blender. It ends up a bit crunchy, but that’s ok for my cookie recipes.

    I have just put it through cheesecloth, in the days of wanting to drink it.

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