Plant-based milks are nutritionally dense and satiating, that can be used to replace animal milk such as cows and goats milk. It is a perfect vegetarian choice. You can buy plant-based milks at any grocery store these days, but have you looked at the ingredient list?

Most often, commercial brands have over 15 ingredients in them, even if it’s an organic brand that you’re buying. From different gums added to help thicken the milk and flavours such as natural favour to enhance taste.  Look up what is in “natural flavour” to see what ingredients goes into making this so called “natural” ingredient. From  synthetic solvents to  preservatives, emulsifiers, and other additives qualifies as “natural” under current regulations both in Canada and the US. 

When you make your own milk, you can put the ingredients you like in it and feel confident that you are getting what you want out of it.

The recipe below is very easy to make. You can use almonds instead of cashews if you like – to make almond milk. I like a really thick milk so I used only 4 cups of water to 2 cups of cashews. If you are wanting a thinner milk, then increase the water to 6 cups. If you are swapping almonds for cashews then only use 1 cup pre-soaked almonds to 4 to 6 cups water.  I also don’t like my milk too sweet, so I only added 2 dates for 2 cups cashews. You can eliminate the dates completely or add more dates if you like. You can also add other ingredients like a pinch of Himalayan salt, or a tsp of pure vanilla extract or 1/2 a stock of vanilla bean seeds from a vanilla pod if you have it in your pantry. Split open the vanilla bean, remove the inside of half of the bean, add this instead of vanilla extra. 

My kids love plant based milk to eat over granola, with their cereal, over warm porridge or to drink a glass when they are thirsty and hungry. This recipe is deliciously fatty and satiating and filled with nutrients. I also use this milk to make desserts and other sweet treats like chia pudding. You can find a recipe for chia pudding here, if you are looking for an easy simple recipe.

Once you have made the recipe below, don’t throw out the cashew paste that remains, convert it into a butter or dip to eat with bread, crackers and vegetable sticks. You can find a recipe for cashew dip here. This way, there is zero wastage and you know what’s going into the milk you and your family consume. 

Cashew Milk Recipe – Dairy free, vegan nut milk

Here is a simple, easy recipe to make your own plant based milk using a blender. Cashew milk is my most favourite plant based milk to use over granola, cereal or drink on its own. You don't need to strain the milk. However, if you do, then save the cashew pulp and make a dip out of it. You can watch my video on how to make cashew dip.
All you need is 2 ingredients and water. That's it!
Prep Time 8 hours
Cook Time 30 minutes
Course Drinks
Cuisine American
Servings 4 people
Calories 358 kcal


  • Vitamix Blender
  • Cheese Cloth
  • Storage Bottle


  • 2 cups Cashews pre-soaked overnight or for 8 hours
  • 2 raw dates pitted
  • 4 cups water


  • Blend the pre-soaked Cashew-nuts and dates in water on high speed
  • Strain through a cheese cloth or nut bag
  • Store in a bottle in the fridge for up to 7 days


Nutrition Facts
Cashew Milk Recipe – Dairy free, vegan nut milk
Amount Per Serving
Calories 358 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Sodium 20mg1%
Potassium 429mg12%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 12g24%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
About the Author Lillian

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