Cashew Milk

If you haven't made homemade cashew milk yet we encourage you to do so soon with this simple recipe! Although cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants, all of which are important for maintaining good bodily function.


(use organic ingredients where possible)

  • 2 cups cashews, soaked in water in the fridge for at least 2 hours
  • 5 cups water
  • 2 fresh dates, pitted (preferably pre-soaked to soften)
  • 1 tsp pure vanilla extract


  1. Discard soaking water and rinse cashews well.
  2. Blend all of the ingredients in a high-speed blender so that the liquid resembles a smooth, milky consistency.
  3. Milk will keep in the fridge for a week or more but it will separate, so just shake when ready to use.
Audio Languages: English
Subtitles: English