How To Make Homemade Cashew Coconut Milk | Video Tutorial

How To Make Homemade Cashew Coconut Milk | Video Tutorial

Homemade Coconut-Cashew Milk


  • 1 cup raw cashews, soaked and drained
  • ½ cup shredded unsweetened coconut
  • 4 cups filtered water
  • a pinch of high quality sea salt


  1. Soak cashews in filtered water for a minimum of two hours (I often soak mine overnight).
  2. Drain and rinse cashews.
  3. Combine all ingredients in your blender. Blend on high for 2 minutes – you may need to blend longer if you’re not using a high-speed blender.
  4. Place nut milk bag into a large pitcher or jug. I secure mine with an elastic band (as seen in the video).
  5. Pour blended mixture into nut milk bag. If you don’t have a nut milk bag, you can use regular old cheesecloth. Secure a piece over the opening of a jug or a bowl. Make sure it’s on tight as the pulp might cause the cheesecloth to fall in.
  6. Let sit until all of the liquid has run through. You can squeeze and use some of the liquid right away, or you can leave it to sit.
  7. Remove nut milk bag or cheesecloth and store your milk in the fridge.


Do you want to make almond milk instead?  Just sub raw almonds into the recipe - almonds will need longer to soak though (overnight or 6-8 hours).  

This will be much easier if you buy yourself a nut milk bag. Cheesecloth gets messy pretty easily. Here’s a link for US shoppers and here’s one for Canadian shoppers.

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