Cashew Milk (Raw Foods)

Total Time
Prep 5 mins
Cook 0 mins

This is my version of Almond Milk. I use cashews because they're cheaper and, because they are softer than almonds, they seem to blend up better and I don't have to strain it. I'm posting this because I'm curious about the nutrition information.


  1. Blend it all in the blender til it looks smooth.
  2. Store in refridgerator. (Probably should consume within 4 days.).
Most Helpful

Thank you for this change that works well with our puffed rice cereal. I liked that I didn't have to strain it like home made almond milk. I used date syrup, to taste as that is what I had on hand.

UmmBinat June 09, 2012