Homemade Cashew Milk
Creamy, dairy-free cashew milk with no additives, gums, or fillers. Add collagen for an extra protein boost.
Ingredients
2 cups raw cashews, soaked overnight and drained
6 cups filtered water
4 scoops hydrolyzed collagen peptides (optional—beef or marine collagen both work)
Instructions
- 1
Soak cashews in water overnight in the refrigerator (or at least 4 hours). Drain and rinse.
- 2
Add soaked cashews and filtered water to a high-powered blender.
- 3
Add collagen peptides if using.
- 4
Blend on high until completely smooth and homogenous.
- 5
If using a high-powered blender like a Vitamix, no straining is needed.
- 6
If using a regular blender, strain through cheesecloth or a nut milk bag to remove any pulp.
- 7
Store in a sealed glass jar in the refrigerator for up to 5 days. Shake before using.
Cory's Notes
This is my go-to dairy-free milk. Unlike store-bought alternatives, homemade cashew milk has no gums, carrageenan, or thickeners that can irritate a sensitive gut.
Why cashews? They blend incredibly smooth and creamy without needing to be strained (if you have a good blender). They also provide healthy fats, magnesium, and zinc.
Adding collagen: The collagen peptides add protein and support skin, hair, joints, and gut lining health. Use hydrolyzed collagen (beef) or marine collagen—both dissolve completely and are flavorless. This is optional but makes the milk more nourishing.
Uses: Add to coffee, matcha lattes, smoothies, chia pudding, soups, or baking. It works anywhere you'd use regular milk.
Tip: For a slightly sweet version, blend in 1-2 pitted dates or a drizzle of maple syrup.