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    Home » Dairy Free

    How To Make Vanilla Cashew Milk

    Published: Oct 24, 2021 · Modified: Jun 13, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    Delicious homemade vanilla cashew milk in a few simple steps and only a handful of ingredients. This vanilla cashew milk is free of preservatives and additives, which makes it a healthy option compared to many store-bought nut milk. This milk is also dairy free, paleo, vegan and SCD diet friendly!

    vanilla cashew milk in a mason jar and milk jar with dates on a counter

    Is homemade cashew milk better than store bought?

    A few months ago, I started making my own cashew milk in an effort to get rid of the additives that are typically in the store-bought nut milk. I have nothing against store-bought dairy free milk at all, they are great and definitely convenient. But let me tell you, I was shocked at how simple it is to make cashew milk at home!

    homemade vanilla cashew milk in a mason jar

    Not only is this homemade vanilla cashew milk simple to make, it’s also flavorful! Cashews naturally have a creamy, rich flavor that is accentuated when you add the dates, vanilla and pinch of sea salt. I’ve also found that it’s usually cheaper to make my own milk than buying the pre-made cashew milk at the store. I like to shop the bulk section at my grocery store to find the raw cashews at a wholesale price which makes them more affordable.

    homemade cashew milk in a milk jar on a marble counter

    Essential ingredients for cashew milk

    Cashews: The star of the show of course is the cashews. Make sure to get raw cashews without added salt. 

    Water: Water also plays a big part in this recipe so use filtered clean water when you are soaking the cashews and blending to create the milk.

    Medjool dates: The dates give this cashew milk a little added sweetness. Make sure to use pitted dates or take the pit out before blending. If your dates are hard, soak them in hot water for about 10 minutes before using them.

    Vanilla extract: This is vanilla cashew milk so of course we need to add a hint of vanilla extract for that delicious flavor. Sea salt: You don’t need a lot of salt, just a pinch.

    Equipment for making homemade nut milk

    Blender: Use a high powered blender for best results.

    Cheesecloth or nut milk bag: I personally use a cheesecloth and it works great at filtering the milk from any leftover nut pulp. You could also use a nut milk bag like this one.

    Jars for storage: You can use mason jars or any type of glass jars as long as they seal tight for storage in the fridge.

    How to make homemade vanilla cashew milk

    Step 1: Soak The Cashews - Soak the cashews in water for at least 6 hours. Alternatively, you can soak the cashews in hot water for at least 30 minutes. Soaking the cashews in water will help them break down better during the blending process.

    whole cashews in a white bowl
    Raw cashews before they are soaked in water.
    soaked raw cashews in a white bowl
    Cashews after they are soaked in water to soften.

    Step 2: Drain - Once you have let the cashews soak in water, drain the water and rinse the cashews. 

    Step 3: Blend - Place the cashews, 4 cups of filter water, medjool dates, vanilla extract, and pinch of salt in a blender. Blend on high 1-2 minutes, until cashews and dates are broken down.

    Step 4: Filter - You may choose to use your cashew milk without filtering it but I suggest filtering it using a cheesecloth or nut milk bag. If using a cheesecloth, simply spread the cloth across a large bowl and pour the cashew milk onto it. Strain the milk into the bowl, using your hands to tightly press and wring out the milk.

    Step 5: Store - Store your homemade cashew milk in glass jars in the fridge for up to one week. Make sure to shake the jar before using it because it will naturally separate and settle in the fridge.

    homemade vanilla cashew milk in a mason jar and milk jar

    What can I use cashew milk with?

    I love to use this DIY vanilla cashew milk in my coffee in the morning. If you want to make the milk a little thicker like a creamer, just add less water (about 3 cups). You can also use this homemade cashew milk in any recipe that requires milk or in homemade smoothies!

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    Thank you so much for stopping by! If you try this recipe or any others, please rate and review below. We love to hear your feedback! Also feel free to follow along on Instagram @withsweethoney for daily recipes and tips.

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    vanilla cashew milk in a mason jar and milk jar with dates on a counter

    Vanilla Cashew Milk

    Not only is this homemade vanilla cashew milk simple to make, it’s also super delicious and free of preservatives. It's also dairy free, paleo, vegan and SCD friendly.
    Print Pin Rate
    Course: Drinks
    Cuisine: American, Dairy Free
    Keyword: dairy free milk, DIY cashew milk, how to make nut milk
    Prep Time: 6 hours 5 minutes
    Total Time: 6 hours 5 minutes
    Servings: 8 servings
    Katelyn | With Sweet Honey

    Equipment

    • Blender
    • Cheesecloth or Nut Milk Bag
    • Glass Jars

    Ingredients

    • 1 cup raw cashews
    • 4 cups filtered water
    • 2 medjool dates, pitted
    • 3 tsp vanilla extract
    • pinch of sea salt

    Instructions

    • Soak The Cashews: Soak the cashews in water for at least 6 hours. Alternatively, you can soak the cashews in hot water for at least 30 minutes. Soaking the cashews in water will help them break down better during the blending process.
    • Drain: Once you have let the cashews soak in water, drain the water and rinse the cashews.
    • Blend: Place the cashews, 4 cups of filter water, medjool dates, vanilla extract, and salt in a blender. Blend on high 1-2 minutes, until cashews and dates are broken down.
    • Filter: You may choose to use your cashew milk without filtering it but I suggest filtering it using a cheesecloth or nut milk bag. If using a cheesecloth, simply spread the cloth across a large bowl and pour the cashew milk into it. Strain the milk into the bowl, using your hands to tightly press and wring out the milk.
    • Store: Store your homemade cashew milk in glass jars in the fridge for up to one week. Make sure to shake the jar before using it because it will naturally separate and settle in the fridge.

    Notes

    • This homemade vanilla cashew milk works great as a coffee creamer too! If you want a thicker milk, add less water in the blending process.
    • Pro tip: Use the leftover cashew pulp in smoothies for zero waste!’
    Tried this recipe?Tag @withsweethoney on Instagram!
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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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