If you’ve never tried cashew milk before you’re seriously in for a treat. While I’m typically a vanilla almond milk girl, cashew milk tends to be extra creamy and has a slightly richer, delicious flavor.
Today we’re making easy homemade cashew milk with hints of flavor and slight sweetness from cinnamon and dates. Your morning coffee just got a whole lot better!
Cashew milk can tend to be expensive when you buy it in stores, so save a little money and use our step-by-step tutorial to make it with a few simple tools. It’s seriously 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 with flavor. We’re using the real deal, raw cashews in this recipe, plus amazing flavors from cinnamon, dates and a little sea salt.
- Nutritious. With a whole cup of cashews in the recipe, you’ll actually get some healthy fats instead of just water (like traditional, store-bought nut milks). We’re also skipping the stabilizers and strange ingredients found in store-bought cashew milk.
- Super versatile. Use this creamy cashew milk in coffee, smoothies and even recipes. The options are endless!
Everything you’ll need to make cashew milk from scratch
This easy recipe for cinnamon date cashew milk requires two core ingredients plus some yummy flavor add-ins that make it extra special. Here’s what you’ll need:
- Cashews: of course, because we’re making cashew milk! I recommend using raw cashews so that you can control the salt and flavor.
- Water: you’ll need filtered water to soak the cashews and blend them up into milk.
- Flavors: we’re also adding cinnamon, Medjool dates to sweeten a bit and a little sea salt because we’re fancy and fun.
Don’t forget these essential tools
To make this cashew milk recipe you’ll just need a few tools and a bit of time. Here’s what you’ll need:
- Large bowl
- Blender
- Nut milk bag OR dish towel
- Glass containers
How to make homemade cashew milk
Get ready for creamy, flavorful cashew milk right at your fingertips. Here’s how to make it:
Step 1: add your cashews to a bowl and cover them with enough water to submerge them. Let the cashews soak for 6-8 hours or overnight so that they soften up.
Step 2: once the cashews are done soaking, drain them from the water and rinse them out.
Step 3: add the soaked, rinsed cashews to a blender with 4 cups of fresh, filtered water, as well as the cinnamon, dates and salt.
Step 4: blend the mixture on high speed for 1 minute. If you feel like you need to blend them more, simply do so for 30 more seconds.
Step 5: place your nut milk bag or clean dish 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. Use your hands to wring out all of the milk. There you have it!
Use the cashew pulp for later
After straining the cashew milk, don’t toss the pulp — it can be used to make homemade crackers, flour, or even add to smoothies.
Storing tips
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 up.
Try these other nut milk flavors
Don’t forget to check out our full post for making any kind of nut milk you’d like!
Amazing ways to use cashew milk
Now that you have creamy cashew milk in your refrigerator, 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 fav cereal or homemade granola
- Use it any recipes that require milk
Get even more inspo with the recipes using nut milk!
More of our fav kitchen tutorials
- How to Make Homemade Oat Milk
- How to Cut & Peel a Butternut Squash (+ how-to video!)
- How to Make Cauliflower Rice
- Best Tips & Tricks for Making Pancakes + Recipes!
- How to Freeze Fresh Herbs
I hope you love this easy homemade cashew milk recipe! If you try it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Homemade Cinnamon Date Cashew Milk
Ingredients
- 1 cup raw cashews
- 4 cups filtered water (plus more for soaking overnight)
- ¼ teaspoon ground cinnamon
- 2-3 pitted Medjool dates
- pinch of sea salt
Instructions
- Add cashews to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.
- In the morning, drain cashews from their soaking water and rinse them in a colander.
- Add soaked cashews and 4 cups of fresh filtered water to a high-powered blender. Add in cinnamon, dates and sea salt.
- Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.
- Place your nut milk bag over a large bowl or pitcher. Pour the cashew milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.
- Pour the cashew milk from the bowl into glass jars. Milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
I loved how easy the cashew milk recipe is. I followed it to the letter but my milk did not turn out creamy at all. It’s like water with a little flavoring. Next time I will try more cashews and less water, Will that help?
Hi! Sorry to hear that, Kim. You can definitely up the ratio of cashews to water and that should definitely help 🙂
I like this recipe except there is absolutely no need to strain cashew milk. That’s the best thing about it in my opinion so why make it unnecessarily harder?
Totally fine if you don’t want to! I did find that mine had some pulp after blending so I prefer to strain it out.
This was my first attempt at making my own nut milk and although it was not without trials, the end result is amazing! I will need to purchase something better than my food processor but this recipe is THE reason to do so! Thanks so much for sharing Monique!
Oh YAY I’m so happy you tried it and that it came out perfectly!! I absolutely love my Vitamix blender. Thanks for the review, Erica!
This recipe is AMAZING! It’s the perfect amount of sweetness and creaminess! It delicious with cereal, smoothies, and my absolute favorite in making chia pudding!!! I love it! It makes me so happy to make my own plant based milk at home.
Thanks so much, Aiza! I’m so happy you loved it!!
yummy recipe
very nice recipe
I use/drink only home made nut milk. Mostly almond or cashew. What I really prefer about cashew is that different from almond, you don’t need to strain the bulk. At least using a Vitamix blender for 60-70 seconds, it blends 100% smooth. I also add a tsp of vanilla and a tsp honey. Cinnamon sounds interesting. Also heating raw cashews in the soaking water in microwave for 1-2 minutes eliminates need to soak for hours.
Really creamy nut milk and the cinnamon flavor and sweetness from the dates is the perfect amount! I was pleasantly surprised to find that this milk frothed a bit in my Nespresso milk frother. I forgot to rinse the cashews before blending but I don’t think it was an issue cause the texture and taste is still great.
Yay!! I’m so happy you tried and loved it! So great to hear that it frothed well–yummmm 🙂