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Two bottles of homemade cashew milk.

Homemade Cashew Milk

Quick and easy, Cashew Milk is a rich and creamy non-dairy milk to enjoy with porridge, chia pudding, and lattes'. Play with the level of sweetness to taste. *Read the blog post notes above for more tips and recipe notes! 
Course Drink
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 1/2 C (1.08kg)
Calories 172kcal
Author Traci York | Vanilla And Bean


  • 1 C Raw Cashews 160g
  • 2 Medjool Dates pitted*
  • 3 1/2 C Water** 798g
  • 1/4 tsp Sea Salt
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Cinnamon optional


  • Soak the cashews in very hot water for 15 minutes (cashews can be soaked in room temperature water for two hours or overnight as well - whatever works for your schedule). Drain and rinse. Add cashews to the blender (I use a VitaMix) along with dates, water, salt, extract and cinnamon. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.
  • Store in a lidded container for up to three days.


*Adjust to taste and use sweetener of choice. I've used maple syrup too, with delicious results.
**For thinner milk use 4 C (912g) water.


Calories: 172kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 237mg | Fiber: 2g | Sugar: 8g | Vitamin A: 14IU | Calcium: 21mg | Iron: 2mg