Regular readers and friends will know about my search for a dairy milk replacement that I can tolerate. I can’t stand Almond Milk unless it is combined with coconut milk but even then I don’t really like it, I just manage to tolerate it. So I kept experimenting and have found Cashew Milk to be something I can enjoy. Although I suspect I might also like this with macadamia nuts or brazil nuts but cashews are a little cheaper. But do you know the best thing about this milk? It doesn’t need straining! Wahoo! The secret is in the soaking. By soaking for only 2-6 hours it doesn’t need to be strained but if I soak longer than that I don’t like the un-strained texture so squeeze it through a nut milk bag or new paint strainer bag.


Homemade Cashew Milk

Serves 7

  • 1 cup Raw Cashews
  • 6-8 cups of water
  • Pinch of salt
  • 1 tsp Vanilla Extract

Optional Ingredients

  • 1 TBS Hydrolyzed Collagen (Great Lakes green can)
  • 1 Doonk Stevia Extract (A doonk is a THM measurement for 1/32 of a teaspoon)
  • 1 Doonk Glucomannan Powder
  • 1 tsp Sunflower Lecithin


  • In fact, everything except the cashews and water is optional. You do not have to include the collagen, stevia, vanilla, lecithin or gluccie.
  • When making this into a hot chocolate or latte or smoothie, the fat count can be increased by adding 1 TB of MCT oil, if desired.


Stay with me here, it’s long and complicated. Not.

Soak the cashews for 2-8 hours. Then, drain excess water and plop into the Thermomix or good blender with the other ingredients. Blend, blend and blend again. Fire up the latte machine and marvel at how quick and easy it all is.