If you’ve never tried cashew milk, you’re seriously looking for a treat. While I’m usually a vanilla-almond-milk girl, cashew milk is usually extra creamy and has a slightly richer, more delicious taste.
Today we make it easy for ourselves homemade cashew milk with flavors and a slight sweetness of cinnamon and dates. Your morning coffee just got a whole lot better!
Cashew milk can be expensive to buy. So save some money and use our step-by-step guide to make them with a few simple tools. It really is 1000x better than any store-bought version and the natural sweetness of the dates makes it extra special. Remember to get all of our delicious nut milk flavors in this post!
Fall in love with homemade cashew milk
If you’ve never made your own nut milk before, get ready for a new favorite kitchen hack. This homemade cashew milk recipe is:
- Packed full of flavor. We use real cashew nuts in this recipe, plus amazing flavors of cinnamon, dates, and some sea salt.
- Nutritious. With a full cup of cashew nuts in the recipe, you’re actually getting some healthy fats instead of just water (like regular, store-bought nut milk). We also ditch the stabilizers and weird ingredients found in store-bought cashew milk.
- Super versatile. Use this creamy cashew milk in coffee, smoothies, and even recipes. The possibilities are endless!
Everything you need to make cashew milk from scratch
This simple cinnamon-date-cashew milk recipe calls for two main ingredients plus some delicious flavor additives that make it extra special. Here’s what you need:
- Cashew nuts: of course, because we make cashew milk! I recommend using raw cashews so you can control the salt and taste.
- Water: You will need filtered water to soak the cashews and mix them into milk.
- Flavors: we also add cinnamon, medjool dates for sweetness and a little sea salt because we’re fancy and fun.
Don’t forget these essential tools
All you need is a few tools and a little time to create this cashew milk recipe. Here’s what you need:
How to make homemade cashew milk
Get ready for creamy, flavorful cashew milk right at hand. This is how it’s done:
Step 1: Place your cashew nuts in a bowl and cover them with enough water to soak them. Let the cashews soak for 6-8 hours or overnight to soften them.
Step 2: Once the cashews are soaked, pour them out of the water and rinse them out.
Step 3: Put the soaked, rinsed cashew nuts in a blender with 4 cups of fresh, filtered water as well as cinnamon, dates and salt.
Step 4: Mix the mixture on high speed for 1 minute. If you feel like you need to mix them up more, just do it for another 30 seconds.
Step 5: Place your nut milk sachet or a clean tea towel over a large bowl or pitcher. Carefully pour the cinnamon-date-cashew milk into the bag or towel and strain the liquid into the bowl. Wring out all of the milk with your hands. There you have it!
Use the cashew pulp for later
After straining the cashew milk, don’t throw away the pulp – it can be used to prepare homemade crackers, Add flour, or even smoothies.
Store your DIY cashew milk in an airtight jar or container in the refrigerator for up to 5 days. If you find that it has separated, gently shake the jar to mix it.
Try these other nut milk flavors
Don’t forget to read our full post on how to make any type of nut milk you want!
Amazing ways to use cashew milk
Now that you have creamy cashew milk in your fridge, here are some great ways to use it:
- Pour it into your morning coffee
- Use it as a base for smoothies to keep them dairy-free
- Enjoy it with your favorite muesli or homemade muesli
- Use it for all recipes that require milk
Get even more inspiration with the nut milk recipes!
More of our favorite kitchen tutorials
Hope you love this easy homemade cashew milk recipe! If you try, be sure to leave a comment and rating so I know how you liked it. Have fun xo!
Homemade cinnamon date cashew milk
Preparation time 6th hours 10 protocol
total time 6th hours 10 protocol
Creamy homemade cashew milk with a delicious taste made from cinnamon and Medjool dates. This simple cashew milk recipe is great for coffee, baking recipes, smoothies, and more!
raw cashew nuts
filtered water (plus more to soak overnight)
pitted Medjool dates
of sea salt
Put cashew nuts in a bowl and cover with plenty of water. Soak for 6-8 hours or overnight. This will make them soft enough for them to mix properly.
In the morning, drain cashew nuts from the soaking water and rinse in a sieve.
Place soaked cashew nuts and 4 cups of fresh filtered water in a high performance blender. Add the cinnamon, dates and sea salt.
Blend on high speed for 1 minute and add 30 seconds more if you see fit.
Place your nut milk sachet over a large bowl or pitcher. Pour the cashew milk into the bag and pour the liquid into the bowl, wringing out all of the milk with your hands.
Pour the cashew milk from the bowl into glasses. Milk can be kept in the refrigerator for up to a week, if not longer. If it separates, just shake the glasses.
Don’t throw away the nut pulp – it can be used to make homemade crackers, add to smoothies, or nut flour.
To store: Store your DIY cashew milk in an airtight jar or container in the refrigerator for up to 5 days. If you find that it has separated, gently shake the jar to mix it.
Recipe by: Monique Volz // Ambitious cuisine | Photography by: Eat Love Eats