Homemade Cashew Milk

  • Author: Katie Shmelinski adapted from Vanilla and Bean
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes + soaking time
  • Yield: 1 litre 1x
  • Category: Drink
  • Method: Blender


A quick and simple dairy-free milk that’s creamy and slightly sweet.



  • 1 cup cashews
  • water to cover & soak the cashews
  • 3.5 cups of water
  • 4 small dates
    •  I used pitted”Sayer Dates”
    • you can also use 2 large medjool dates instead
    • If you don’t have dates you could try adding 1/2 TBS – 1 TBS of real maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla


  1. Add your 1 cup of cashews to a small bowl
  2. Cover them completely with water and let soak for 15 minutes (if you used hot water) or 2-3 hours (if you used room temperature water)
  3. Strain the soaked cashews and then rinse with water
  4. Add the cashews and all of the other ingredients to the blender and make sure the lid is on tight
  5. Turn the blender onto high for 30-45 seconds. The milk will look very frothy and creamy.
  6. Pour the cashew milk into a jar that has a lid or any container that has a lid!
  7. Store in the fridge for up to 3 days.


  • Depending on the type of blender you have may depend on how long you blend the milk for!
  • You just want everything to be fully combined and for it to look super frothy and creamy when you take the lid off and look at it.
  • You will need to shake the jar after the milk has been sitting in the fridge because it can separate a bit.
  • You can also add 4 cups of water to the blender if you want the milk to be a bit thinner.

Keywords: non-dairy, dairy-free, dairy-free milk, cashew, cashew milk, vegan milk, vegan