This cashew milk recipe, which includes dates for sweetness, is easy to make and turns out a rich, creamy, slightly sweet substitute for milk.
This cashew milk recipe was inspired by cashew milk sampled at a roadside farmers’ market in rural California. The authors happened upon a sign advertising a “natural plant milkshake,” according to the lettering scribbled on a large white sign at the end of the lane. The authors couldn’t pass that by and, haunted by just how sweet, refreshing, and creamy the nut milk was, begged the owner of the shop to share the ingredients, but he demurred as it was his wife’s secret recipe. They did their best to replicate it here.–Renee Schettler Rossi
How To Use Cashew Milk
Forget about those wan, runny, forgettable store-bought cashew milks that have disappointed you in the past. This homemade cashew milk recipe is sufficiently rich and thick to use as a non-dairy creamer for your coffee and your chai tea. It also makes terrific smoothies and, if you strain it and thin it with a little additional water, is lovely on cereal. Here’s how to make it.
- Quick Glance
- 5 M
- 8 H, 5 M
- Serves 4
- 1 1/2 cups (8 ounces or 225 grams) raw cashew nuts
- 6 fresh soft Medjool dates, pitted
- 3 cups (25 ounces or 750 milliliters) cold filtered water, plus more for soaking
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom or cinnamon
- Pinch coarse sea salt
- 1. Cover the cashew nuts with enough cold filtered water to cover and soak for 6 to 8 hours.
- 2. Drain the cashews, reserving the soaking water to use on your garden. Dump the drained cashews in a blender along with the dates, 3 cups cold filtered water, vanilla, cardamom or cinnamon, and salt. Blend until smooth and creamy. If desired, strain the cashew milk through a fine-mesh sieve, pouring about 1/3 of the milk into the strainer and stirring to help the mixture strain. Rinse the strainer before repeating with the remaining milk. If you want a super smooth milk, pour the milk through cheesecloth into a tall glass jar. Add more cold filtered water if you prefer a thinner consistency.
- 3. Serve immediately or cover and stash in the fridge for up to 3 days. (The cashew milk may separate after a couple days but a quick stir or shake will remedy that.)