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homemade cinnamon date cashew milk in a glass

Homemade Cinnamon Date Cashew Milk

Creamy homemade cashew milk with delicious flavor from cinnamon and Medjool dates. This easy cashew milk recipe is wonderful in coffee, baking recipes, smoothies and more!

Course Dairy Free, Drinks, How to, Vegan
Cuisine American
Keyword cinnamon cashew milk, homemade cashew milk, how to make cashew milk
Prep Time 6 hours 10 minutes
Total Time 6 hours 10 minutes
Servings 8 servings
Author Monique Volz of AmbitiousKitchen.com


  • 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


  1. 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.

  2. In the morning, drain cashews from their soaking water and rinse them in a colander.

  3. Add soaked cashews and 4 cups of fresh filtered water to a high-powered blender. Add in cinnamon, dates and sea salt.

  4. Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.
  5. 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.

  6. 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

Don’t toss 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 up.