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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!
Course Drinks
Cuisine American
Prep Time 8 hours
Cook Time 30 minutes
Servings 4 people
Calories 358kcal
Cost 10

Equipment

  • Vitamix Blender
  • Cheese Cloth
  • Storage Bottle

Ingredients

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

Instructions

  • 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

Calories: 358kcal | Carbohydrates: 20g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 20mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg