How To Make Vanilla Cashew Milk

by Katelyn | With Sweet Honey
homemade vanilla cashew milk with dates and whole cashews

Don’t let the idea of making homemade nut milk intimidate you! This recipe shows you exactly how to make vanilla cashew milk in just a few simple steps. You only need five ingredients and a little bit of time to make this delicious cashew milk, free of preservatives and additives. It’s also dairy free, paleo, vegan and SCD friendly!

homemade cashew milk in a mason jar

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 milks. I have nothing against store-bought dairy free milks at all, they are great and definitely convenient. But let me tell you, I was shocked at how simple it is to make nut milk at home! 

Not only is this homemade vanilla cashew milk simple to make, it’s also super delicious! 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 your own milk than buying the pre-made cashew milk. I like to shop the bulk section at my grocery store to find the raw cashews at a discounted price.

cashew milk in a milk jar

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 (of course) 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.

Tools 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.

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

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.

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 cashew milk in glass jars on a table

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!

Explore more drink recipes:

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homemade cashew milk in a mason jar

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

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!’
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