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Homemade Cashew Milk

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Look at how ‘frothy’ the milk is – I love that!

It was one of those ‘oh no – we’re out of nut milk’ nights and I wanted to figure out something quick for the dish I was making. This cashew milk came to the rescue.

I soaked 1 cup cashews for about 20 minutes and then divided them up to process in 2 separate blender batches.


The first batch I put the dates, cashews, and ALL the water but the dates really didn’t get blended. SO, the second batch I processed the dates, cashew and 1/5 of the water to make sure the dates were pulverized first and then added the remaining water. Result? Perfection. I’ve never made cashew milk before and it was really really good. Best part was, I didn’t have to strain the nut pulp out. We drank a glass and were amazed at how great the texture was.

Cashew Milk

  • Yield: 9-11 cups

This will need to be made over 2 blender batches, hence the division of ingredients - unless you have super ginormous blender, I've never heard of. 😉


  • 1 cup raw cashews, soaked for 1/2 hour then drained/rinsed
  • 4 medjool dates, pitted
  • 2 - dashes of sea salt
  • 2 - 1 cups of water
  • 2 - 4 cups of water


  1. Place 1/2 the cashews in the blender with 2 dates, dash of salt, and 1 cup of water. Blend until smooth then add remaining 4 cups of water and blend briefly until mixed.
  2. Pour into refrigerate-able containers and repeat process with 2nd half of cashews.
  3. Enjoy!

So yummy! xoxo

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