Try this easy cashew milk recipe. It makes creamy, homemade cashew milk in your blender. You won’t believe how delicious homemade nut milk can be!

Things have really changed in the last couple of years at the grocery store. In case you missed it, (how could you possibly miss it) the dairy case is filled with dairy alternatives now. Coconut, almond, soy and cashew milk in all sorts of different flavors and from different brands are just some of the options available. It’s a little mind boggling, actually.

Are you curious how a nut can be made into a milk? I sure was!

How is it possible to make something that’s a nut into a drink? Actually. It’s not that hard. I thought it had to be some difficult process and figured it was going to be a pain in the A to make myself. So I bought the stuff in the store.

But you want to know a little secret? It’s not that hard.


Basically, you soak the nuts overnight and the next day put them with water into a blender with a little vanilla and some natural sweetener. Blend it up. Put it into your own bottles. That’s it. Soak and blend.

Also, in case you didn’t know, vegan stuff is super hot right now. Like it’s almost mainstream at this point. What’s vegan? It means it’s made completely from non animal sources. And you know what vegans love to use in place of dairy for a lot of their recipes? Cashew milk. Yup. It has really amazing properties and will simulate dairy really well in a lot of recipes. I haven’t tried it, but there’s a nacho cheese sauce my hair stylist swears is the best thing she’s ever had. So, we will be trying that out! Probably in the fall. That sounds like a fall recipe to me. After bikini weather. You know?

But this cashew milk? Oh man. So yummy. Use this in your smoothies and you will never go back to the already made stuff. Honestly, there is no comparison. I am forever spoiled after using this homemade cashew milk. It’s so creamy and it just feels good in the body. Like you’re getting a huge hit of nutrition out of the food. What a concept, right?

So what do we need to make this magical stuff?

This is pretty much it. Some cashews and medjool dates are all it takes to create the best tasting cashew milk you’ve ever had! I am blessed to live near a Trader Joe’s market, and that’s where I get most of my groceries. They have a wonderful selection of nuts. I use these low salt roasted whole cashews as my cashew base. The funny looking things on the yellow coaster are the medjool dates. Yeah I know. I had not heard of them either. But they’re a thing, and even though they look weird, they taste great in the milk. In Trader Joe’s, the dates are in the refrigerated section with the berries. In Whole Food they are in the dried fruit section across from the tea.

I like the roasted nuts, personally. But you can go with the raw nuts if you prefer. I think this gives a richer milk, and I like my nuts roasted.  Buy whatever cashew makes you happiest, because from what I can tell, they all taste great blended into milk.

The first step is to soak the nuts over night. Technically, you don’t have to do this, but apparently soaking causes the nuts release more nutrition.  Soaking all tree nuts will improve the amount of nutrition your body is able to absorb from the nut. Soaking also helps to release important enzymes prior to consumption that make digestion easier. By not soaking you’re decreasing the benefits, so always soak if you can!

Here’s a video I made for my health and fitness group to show them just how easy this really is. If you doubted the simplicity of this recipe, just take a quick look at this!

Try this easy cashew milk recipe. It makes creamy, homemade cashew milk in your blender. You won't believe how delicious homemade nut milk can be! | Pattymac Knits

Try this easy cashew milk recipe. It makes creamy, homemade cashew milk in your blender. You won't believe how delicious homemade nut milk can be! | Pattymac Knits

Cashew Milk Recipe

  • Author: Pattymac Knits
  • Prep Time: 10 minutes
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 80 ounces
  • Cuisine: Vegan


How to make cashew milk at home. Perfect for smoothies or to substitute anywhere dairy milk is called for.


  • 1 1/2 cups Cashews (roasted or raw)
  • 2 Medjool Dates
  • 6-8 cups filtered water
  • 1 tsp vanilla (optional)


  1. Soak the nuts overnight. When ready to make the milk, rinse the cashews in a colander.
  2. Measure one cup of soaked nuts and put into the blender.
  3. Add 1-2 PITTED medjool dates. Add the vanilla.
  4. Fill with water to the fill line of your blender. I use a full sized nutribullet to mix my milk, so I’m adding about 3 -4 cups of water to the blender once the nuts and dates are already in.
  5. Blend until smooth.
  6. Pour into jars. I bought my milk bottles in Michael’s. They hold a quart of milk.
  7. Repeat steps 2-6 in the process listed above. The one and a half cup of nuts will measure out to two cups of soaked nuts in the morning.
  8. This recipe will yield about 2 quarts and a pint of milk.


Cashew milk needs to be used up rather quickly. Use a batch up within the week so it doesn’t go bad. When you taste how delicious your smoothies are, it won’t be a problem finishing this quickly. And, of course, keep refrigerated.

Be sure to sign up for my email list before you leave! We all get so busy it can be tough to remember our favorite blogs. I don’t want you to miss any of the recipes or projects, and I’ll send you a weekly reminder when the post goes up. Thanks for popping in, and I’ll see you again soon.

Author: Pattymac

Patty loves figuring out new ways to use pom poms, where to stash more yarn and is always wondering what to bake next...chocolate or lemon? When not dreaming up new things to knit (or bake), she loves riding her beach cruiser on the Boardwalk, escaping to mid week movie matinees, and planting new things in her container garden.