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cashew milk

Cashew ‘’Milk’’

  • Author: The Green Creator
  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 glass 1x
  • Category: Drinks, beverages
  • Cuisine: Vegan, Vegetarian, Gluten Free, Dairy Free


This non-dairy cashew milk recipe is quick and easy to make. It’s refreshing and creamy. You don’t need to soak the cashew nuts or strain after blending: so less hassle and less waste. Just blend and enjoy.


  • 1 heaping tablespoon raw cashew butter (unsalted and unsweetened)
  • 2 to 3 cups of water (depending how thin or thick you would like the milk to be)**
  • optional: 1 or 2 Medjool dates*


  1. Place cashew butter, water and date(s) in a blender. Process for 1-2 minute(s) until smooth and creamy.
  2. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
  3. If you keep the cashew milk in the fridge for later, you’ll notice how the fat in the cashew butter separates from the water. Give the cashew milk a good shake each time before using.


* Although, the dates only give a hint of sweetness, you can skip this ingredient if want an unsweetened version. My sweetener of choice is a Medjool date, but you can also add vanilla extract, maple syrup and/or cinnamon. These are all optional and depending on what you want to use the cashew milk for.
** Water ratio: you can use less water for even creamier results. If a thinner or thicker milk is preferred, adjust the amount of water used when blending by about 1/2 a cup.