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Cashew Milk

Cashew Milk
This cashew milk recipe, which includes dates for sweetness, is easy to make and turns out a rich, creamy, slightly sweet substitute for milk.
David Frenkiel and Luise Vindahl

Prep 5 mins
Cook 8 hrs
Total 8 hrs 5 mins
4 servings
369 kcal


  • 1 1/2 cups raw cashew nuts
  • 6 fresh soft Medjool dates pitted
  • 3 cups cold filtered water plus more for soaking
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom or cinnamon
  • Pinch coarse sea salt


  • Cover the cashew nuts with enough cold filtered water to cover and soak for 6 to 8 hours.
  • 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.
  • 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.)