Cashew Milk


2 C Cashews
4 Cups of Water

Cashew Milk

Sep 14, 2022Brian Witmer
Contributed By: Live. Life. Simple.

One recipe low filled 2 Medium Freeze dryer trays. (more than 1 tray but not enough for two full trays)*


  1. Put the 2 cups of Cashews in a bowl, and pour water over until about 1 inch over the top of the cashews and let sit overnight. (If you don’t have time to let them soak you can boil for an hour instead)
  2. Put Cashews in a colander and rinse and let drain a little.
  3. Add Cashews to 4 Cups of water in your blender. Blend until creamy (I prefer a vitamix)
  4. Pour onto trays and freeze dry. You can pre freeze it if you want.
  5. Store appropriately (See Tips and Tricks for storage help)

Cashew milk seems oily, not sure that this would store long term.


Cycle Time 

My cycle time was 29 hours for 4 trays of milk products 


1 oz of powder to 6 oz of water 


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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Comments (2)

  • Regarding the almond waste You can make almond flour from the stained almond fiber by dehydrating it and then running it through the Vitamix or food processor. I haven’t tried freeze drying the fiber instead of dehydrating it but I bet that would work too. Let me know if anyone has tried it

  • Bonjour Brian,

    When I do my cashew milk, I always put 4 cups of water for 1 cups of cashew. You put 2 cups of cashews; is it to have a milk more creamier? Thank’s
    Freeze Drying Cookbook replied:
    We do like it creamier for smoothies but often times we end up adding more water to it as we use it.

    Liane Rollin

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