This easy and creamy Vanilla Cashew Milk will become your go-to recipe for a delicious and healthy alternative to dairy milk. Make this smooth and flavorful drink at home with just a few simple ingredients. It’s perfect for adding to your coffee, matcha, or enjoying on its own!
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I’ve been making my own nut milk from scratch for almost 10 years. It’s a tried and true recipe that I know you will love.
What I love most about making cashew milk is that you do not need to strain it like you would with almond milk. Also, many of the nut milk brands you find at grocery stores contain a lot of added sugar and unnecessary ingredients such as emulsifiers, artificial flavors, and seed oils.
You can use this homemade nut milk in my Peppermint Matcha Latte, Sour Apple Smoothie, or Cookie Dough Baked Oats.
Why you'll love this recipe
- Easy to Make: With minimal ingredients and equipment, this easy recipe is straightforward and quick to prepare. The best part is that there is no straining or nut milk bag required!
- Good For You Ingredients: This creamy milk is rich in vitamins and minerals without the additives found in store-bought versions.
- Customizable: Adjust the sweetness and flavor to your liking with simple variations.
Ingredients
- Cashews: Look for plain, raw, unsalted whole cashews.
- Filtered Water
- Medjool Dates: The dates add a natural sweetness to the milk, while also providing a variety of vitamins and minerals. You can also leave the dates out if you don’t want to sweeten the milk.
- Vanilla Extract: You can also use vanilla bean paste.
- Cinnamon
- Sea Salt
Please see the recipe card for quantities.
Instructions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Add the raw cashews to a bowl and add enough water to cover the cashews. Place the cashews in the fridge and soak overnight or for at least 4 hours. If you are short on time you can soak the cashews in hot water for 30 minutes.
Step 2. Soak 3-4 large Medjool dates in 1.5 cups of hot filtered water for 30 minutes.
Step 3. Drain and rinse the soaked cashews and add to a high-speed blender.
Step 4. Add the dates along with the water they were soaked in, plus an additional 3 cups of filtered water, vanilla extract, cinnamon, and a pinch of sea salt to the high-powered blender.
Step 5. Blend for 1 minute at high speed.
Step 6. Pour into storage containers and refrigerate. It should last for 5-6 days.
Hint: You can make your cashew milk thinner by adding more filtered water.
Substitutions and variations
- Sweeteners: Substitute the dates with organic maple syrup, organic raw honey, or date syrup. You can also leave the dates out for unsweetened vanilla cashew milk.
- Flavorings: Add a dash of nutmeg or a splash of almond extract for different flavor profiles.
- Enhanced Creaminess: For an even creamier texture, add 1 tablespoon of coconut cream during blending.
Serving Suggestions
- Coffee, Matcha, or Pumpkin Spice Latte or Iced Maple Latte.
- Smoothies
- Overnight Oats
- Cereal
- Baking
Storage
Store your cashew milk in an airtight container in the refrigerator for up to 5 days.
Top tip
For the smoothest and creamiest cashew milk, soak the cashews for at least 4 hours or overnight. This softens the nuts and makes them blend more easily, resulting in a milk with a perfect consistency.
FAQ
Yes, homemade cashew milk is often healthier as it doesn’t contain preservatives, additives, or excessive sugars found in many store-bought versions.
I would not recommend using roasted cashews as they have a different flavor and may not blend as smoothly.
Absolutely! It is an excellent dairy-free substitute for many baked goods, such as cakes, muffins, and cookie recipes. To use this dairy-free milk in savory dishes, make a batch of homemade cashew milk without the dates, for an unsweetened version.
When it comes to choosing between cashew milk and almond milk, there is no definitive "better" option as it depends on your individual dietary needs and preferences. Cashew milk is higher in carbohydrates, and almond milk is slightly higher in fat. Both work well as plant-based milk, however, I think cashew milk tends to be creamier and is the closest thing to whole milk. Additionally, homemade cashew milk is easier to make as homemade almond milk requires you to use a nut bag or wire mesh strainer to remove the almond pulp.
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Homemade Vanilla Cashew Milk
Equipment
- High Powered Blender
- Colander
- Food Storage Containers
Ingredients
- 1 Cup Cashews
- 4-5 Cups Filtered Water Divided
- 3-4 Whole Medjool Dates Pitted
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 1 pinch Sea Salt
Instructions
- Add the raw cashews to a bowl and add enough water to cover the cashews. Place the cashews in the fridge and soak overnight or for at least 4 hours. If you are short on time you can soak the cashews in hot water for 30 minutes.
- Soak 3-4 large Medjool dates in 1.5 cups of hot filtered water for 30 minutes.
- Drain and rinse the soaked cashews and add to a high-speed blender.
- Add the dates along with the water they were soaked in, plus an additional 3 cups of filtered water, vanilla extract, cinnamon, and a pinch of sea salt to the high-powered blender.
- Blend for 1 minute at high speed.
- Pour into storage containers and refrigerate. It should last for 5-6 days.
Notes
Substitutions and Variations
- Sweeteners: Substitute the dates with organic maple syrup, organic raw honey, or date syrup. You can also leave the dates out for unsweetened vanilla cashew milk.
- Flavorings: Add a dash of nutmeg or a splash of almond extract for different flavor profiles.
- Enhanced Creaminess: For an even creamier texture, add 1 tablespoon of coconut cream during blending.
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