Name: Creamy Cashew Milk
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 cup raw cashews (, soaked in water for 4-6 hours at room temperature, or overnight. (*See note)); 4 cups filtered water; 5 medjool dates (, pitted); 1 teaspoon vanilla extract; 1/8 teaspoon Himalayan salt ((or preferred salt)); 1/2 teaspoon cinnamon ((optional))

This post contains affiliate links. Read my disclosure policy here.

Jump to Recipe Print Recipe

Looking for a non-dairy milk alternative? Well, you’ve landed in the right place. After you try this Creamy Cashew Milk, you will never buy dairy milk again.

These days, there are many alternatives to dairy and the stores are packed with different varieties and flavors. It’s just pointless to drink dairy now because it’s bad for our bodies, the planet and cruel to animals. Cow’s milk is for baby cows and nobody else.

I do buy store-bought “milk” on occasion, but I really love making my own. It’s inexpensive, easy to make and nutrient-packed. Plus, I’m in control of the ingredients and consistency. Non-dairy milk can be made from various grains, seeds, nuts and more. Who knew!

Homemade cashew milk is by far my favorite nut milk out there. It’s super creamy, delicious and so easy to make. You just have to soak the cashews for 4 hours and blend to creamy perfection. There’s no need to strain, so you’ll keep all the fiber and there’s no waste. With a little love, these magical cashews will make your non-dairy milk a sweet & dreamy beverage. It’s thick, rich and delicious! Sounds pretty good, right?

Besides their deliciousness, cashews are a great source of protein, potassium, maganese, copper, iron, magnesium, selenium and zinc. They also contain heart-healthy fats. These little gems are just good for you!

WAYS TO USE CASHEW MILK

Creamer
Ice Cream
Baking
Smoothies
Cereal
Breakfast Bowls
And SO Much More!

It can be used in savory dishes too, just make sure to eliminate the sweetness in the recipe. The options are endless because it’s so rich and creamy and it has a neutral flavor.

If you want to make it into chocolate cashew milk, just add 2 tablespoons of unsweetened cocoa powder. It’s so good! Or you can try my recipe for Chocolate Hazelnut Milk.

MY FAVORITE TREATS TO PAIR WITH VEGAN MILK:

I’D LOVE TO HEAR FROM YOU

If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Creamy Cashew Milk

This cashew milk is rich, creamy and delicious. It's loaded with vitamins, minerals, fiber, heart-healthy fats and protein, too.

Print Pin Rate

Course: Drinks

Cuisine: Gluten-Free, Oil-free, Vegan

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 121kcal

Author: Melissa Huggins - Vegan Huggs

Ingredients

1 cup raw cashews , soaked in water for 4-6 hours at room temperature, or overnight. (*See note)
4 cups filtered water
5 medjool dates , pitted
1 teaspoon vanilla extract
1/8 teaspoon Himalayan salt (or preferred salt)
1/2 teaspoon cinnamon (optional)

Instructions

Drain and rinse the soaked cashews. (discard water)
Blend together all ingredients for 1-2 minutes, until creamy & smooth.
No need to strain, but If you want super smooth milk, you can run it through a mesh strainer or nut milk bag
Can be enjoyed right away or stored in the fridge for 3-4 days. Place in airtight container.

Notes

* If you soak cashews longer than 4-6 hours, place them in the refrigerator until they are needed. They will keep for a few days.

*If the dates aren't soft & somewhat moist, soak them in water for 15 minutes, before using. Drain well and pat dry before use.

*If you don't have dates, you can use maple syrup instead. About 2 tablespoons (more if needed).

*Prep time doesn't include soaking time.

Nutrition

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

About
Latest Posts

Follow me

Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.

Follow me

Latest posts by Melissa Huggins (see all)

Smoky Tomato White Bean Soup - July 15, 2019
Vegan Sloppy Joes - July 9, 2019
Vegan Baked Taquitos - July 5, 2019

Creamy Cashew Milk

WAYS TO USE CASHEW MILK