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Cashew Milk

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I no longer purchase any plant-based milk from the grocery store, I always make them at home now. Why? It’s cheap, it’s easy, and I can control the creaminess and sweetness to my preference. For cashew milk, all you need is a high-speed blender, and unlike other plant-based milk (almond, oat), you don’t need to strain it because there’s no pulp. Less mess? Yes, please!
Servings: 4
Prep Time: 5 minutes


  • 1 cup raw cashews
  • 2 Medjool dates, (pitted)
  • 3 1/2 cups water, (optional)
  • 1/4 teaspoon sea salt, (optional)
  • 1 teaspoon pure vanilla extract, (optional)
  • 1/4 teaspoon cinnamon, (optional)


  • Soak cashews in very hot water for 15 minutes (or room-temperature water for two hours or overnight). 
  • Drain and rinse. 
  • Add cashews to a blender along with dates, water, salt, vanilla extract, and cinnamon, then blend starting on low speed and increasing to high until smooth and frothy (about 40 seconds).
  • Store in an airtight container for up to three days.