Maple Cinnamon Cashew Milk

I cut cow’s milk out of my diet about 2 years ago after going through really bad hormonal breakouts.  I was constantly hunting for a milk alternative that wasn’t filled with crap. I am an avid label reader. I skip over the calories and head straight for the list of ingredients in whatever I’m buying. Sugar was in nearly every brand, along with unfamiliar chemicals and preservatives. I decided I wanted to try making my own at home and it’s now become a weekly staple in my fridge! It’s fun to experiment with different flavors and ways to sweeten the cashew milk, but this recipe is the real OG – the one that got me hooked.

Maple Cinnamon Cashew Milk

A quick and easy way to make clean cashew milk at home! This recipe is only FIVE ingredients and takes about 10 minutes to whip up. Remember the milk left over in your bowl after eating Cinnamon Toast Crunch as a kid (or an adult)? This is just that. 

Keyword Cashew Milk, dairy free, Non-Dairy, Nut Milk, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 cup raw cashews
  • 2.5 - 3.5 cup Filtered Water Less water = creamier milk
  • 1 small pinch Salt
  • 1/2 tsp Cinnamon
  • 1 tbsp Pure maple syrup


  1. Soak 1 cup raw cashews in filtered water (just enough to submerge them) overnight in the fridge. 

  2. Rinse and drain cashews before blending. 

  3. Pour all ingredients in a high-powered blender and blend on high for 2-3 minutes. Use 2.5-3.5 cups of NEW water - do not use the water you soaked the cashews in.

  4. Drape nut milk bag over a large bowl and pour mixture into the bag. 

  5. Slowly strain the liquid out of the bag by squeezing from the top down. You will be left with cashew pulp, save this and make some energy bites! 

  6. Pour strained liquid into container and store in your fridge for up to 4-5 days.