Cashew Nut Milk And How To Make It

Cashew Nut Milk And How To Make It

Jivita Lifestyler
  •  Dairy intolerant?
  • Enjoy nut mylks?
  • Don’t like the chemicals/rancid nuts/additives they use in many store-bought options?

Making your own nut mylk is super EASY 🙂

Avoid the nasties. Know the quality.
And, it’s super fresh and YUMMY.

The fun part is you can vary the nuts you ’mylk’.

Kirsty loves cashews with tremella; Catherine loves macadamias with collagen and vanilla; but almonds work well too.

You could go wild, try and blend two together. Mix and match, remembering to always rotate.


½ cup cashews (or nuts of choice)
3 cups filtered water
Pinch of salt

Choose your own secret ingredients to add some “sugar and spice” to taste:

To naturally sweeten

  • 1 tsp tremella powder
  • ½ tsp of honey
  • 1tsp vanilla paste
  • 2-3 dates
  • 15-20 drops of monk fruit

To add an extra bounce in your step


  1. Add the nuts to a bowl, cover with filtered water and a pinch of salt and put in the fridge overnight. (unless already activated* such as 2DIE4 Activated Cashew Nuts, if so, skip to #3)
  2. Rinse the nuts using fresh filtered water.
  3. Put all ingredients into a food processor and blend on high until the mixture is deliciously smooth. **
  4. Pour into a glass bottle.
  5. Refrigerate until cool, shake and ENJOY.

*See our blog: Activated almonds are a healthy snack: what are activated nuts?
**For some nuts such as almonds/macadamia, you may need to put the mixture into a nut bag or cheese cloth, rest it in a strainer and allow that liquid to separate from the nuts. Cashew’s are softer, so this step is usually not necessary.

Extra tip: Use the nut pulp for making other delicious delights such as protein balls, muffins or pancakes.

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