Cashew Milk Recipe

Cashew Milk

Makes 2 Quarts

Looking to get into the world of homemade plant milk? Cashew milk is a great place to start. While some harder nuts require a high-powered blender and nut milk straining bags, cashews are soft and blend up easily.


  • 8 ounces raw cashews
  • 2 dates, pitted (See Cook’s Tips)
  • 1 teaspoon kosher salt


  1. Place cashews, dates, and salt in a blender. Add 48 ounces (6 cups) boiling water. Let stand at least 2 hours.
  2. Blend on high until smooth. Strain through a fine mesh strainer.
  3. Transfer to a bottle, chill completely, and use within 7 days. Unlike store-bought brands, often made with gums and stabilizers, your homemade cashew milk will separate if left untouched long enough. Shake well before use.
  4. Cook’s Tips:
  5. Adjust sweetness, to taste, by adding more dates. Omit entirely for an unsweetened version.
  6. Make it a vanilla flavored cashew milk by blending in 1 teaspoon vanilla extract.
  7. This cashew milk can be made into a rich cashew cream, perfect for finishing soups or spooning over fresh fruit. Simply bring milk to a boil, stirring constantly until it thickens. Then cool and use as you would heavy cream.


Amount Per Serving (based on 8 servings)
Calories: 170 undefined
Fat: 12 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugar: 4 g
Added Sugars: 0 g
Protein: 5 g
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