Cashew milk

Since making almond milk, I now know how easy it is and am in the process of trying out different flavours.

This morning I made cashew nut milk and enjoyed a glass with a homemade raspberry macadamia white chocolate muffin!

Ready to be processed

Make sure you soak the cashews for at least four hours as they will make the milk creamier and easier to digest.

Frothy cashew milk

The dates and vanilla extract provide the milk with a little sweetness. With these additions, I find it very drinkable on its own!

No need to strain!

There is no need to strain the cashew milk once blended as there isn’t any remaining pulp!

Enjoyed it with my muffin!

The cashew milk will keep in a glass jar in the fridge for up to 4 days. You may have to shake it before each use!

Cashew milk

Makes 1 litre


  • 1 cup raw cashews, soaked for at least 4 hours
  • 3 cups water
  • 2 fresh dates, pitted
  • 1 tsp vanilla extract


  1. Blend soaked cashews, water, dates and vanilla extract for 2 minutes on high.
  2. Place in a clean clear glass jar and keep in the fridge.

What flavour nut milk would you like to see me make next? Brazil? Walnut?

One thought on “Cashew milk

  1. Pingback: Raspberry macadamia white chocolate muffins | emma lauren

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