Recipe: Cashew Milk (Raw, Gluten-Free & Vegan)

This recipe makes a beautiful white milk with a bit of sweetness and a hint of cinnamon. Cashew milk is raw, gluten free, vegan, and tastes amazing! It is a great addition to any juice cleanse and works perfectly in smoothie recipes for those who are trying to avoid dairy and soy. To make this recipe even more of a treat, add some coco powder to the mix. There are so many possibilities, so have fun with it!


Cashew Milk Ingredients

1c Raw Cashews

3c Water

1-2tbsp Agave Nectar

1/4tsp Cinnamon

1 Pinch of Kosher Salt

Soak cashews in a covered dish for 12 hours. Combine all ingredients in a blender on high for 5 minutes. Strain the mixture with a cheese cloth if necessary. Enjoy!


Don’t miss the other colorful recipes in this series, Golden Beet Salad, Red Quinoa Chili, Forbidden Rice Pudding and Green Goddess Guacamole!

More healthy recipes from the BLDG 25 Blog.


  1. This looks great, it’s way simpler than I thought it would be! Do you know how long it will stay good in the fridge?

  2. @Jess, I make almond milk at home and that will keep for up to 3 days in the fridge. I’ve never made cashew milk myself but I’d say 3 days as well… Unless FP or anyone else can correct me. Hope this helps.

  3. @Jess @Claire, I keep mine stored in sealed mason jars. They hold for about 4 days and you can definitely tell when they have turned. I hope you guys enjoy the recipe!

    and @hege, make sure they are raw cashews! there are so many things you can make with them. milk, cheese, dressing, frosting. Have fun!

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