Emily’s Favorite Homemade Cashew Milk (No Straining Required!)

If you’ve ever tried making nut milk at home, you know the drill—soaking, blending, straining, and then wondering if it was worth the effort. But what if I told you there’s a version that skips the mess and still tastes incredible?

Enter my favorite and simple, homemade cashew milk. It’s smooth, creamy, and ridiculously easy to make—no straining necessary. With just a handful of ingredients and a high-speed blender, you’ll have fresh, naturally sweet cashew milk in minutes.

This is my go-to for matcha lattes (because a good matcha deserves good milk), but it’s also perfect for chia pudding, smoothies, or even just sipping on its own.

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Ingredients:

• ¼ cup raw cashews

• 6 cups filtered water

• ½ tsp sea salt

• 1 tsp vanilla extract

• ½ tsp cinnamon

Instructions:

1) Add all ingredients to a high-speed blender (like a Vitamix).

2) Blend on high for 5 full minutes—this is key for that silky texture!

3) Pour and enjoy. No straining required.

Store in the fridge for up to three days and shake before using. That’s it—no nut milk bags, no waste, just pure, creamy goodness.

Try it in your morning matcha or favorite smoothie and let us know what you think! 💛