Cashew Milk (Gluten Free & Vegan)

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  • 1.5 cups raw, unsalted cashews, soaked and rinsed
  • 3 cups filtered water
  • 1-2 tablespoons light agave, maple syrup, or preferred sweetener
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon sea salt


  1. Combine all of the ingredients in the order listed into the carafe of a high-speed blender in the order listed.
  2. Starting on the lowest setting and working all the way to the highest setting blend the ingredients for 2 minutes.


To soak cashews place in a bowl and cover by a few inches with filtered water. You can soak for 2-4 hours at room temperature or overnight in the refrigerator.

Cashew milk will keep in the refrigerator for 2-3 days.

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