Creamy Cashew Milk

When making nut milk for the first time, most people jump straight to the faithful almond! Start with creamy cashews and you will fall in love with making your own nut milk!

Why It's So Good For You?

It might seem easier to buy store-bought nut milk but we are here to convince just how easy it is to make your own, not-to-mention nutritionally superior to store options. Plus, with that many on the market now, who has time to figure out which one is the best by delivering nutritional labels!

Cashew milk is a creamier version of the popular almond milk. Cashew offers many vitamins and minerals such as zinc, phosphorus, iron, manganese, copper and is particularly rich in Vitamin E making them a great addition to your diet to protect and nourish your skin from the inside out.


(use organic where possible)

  • 1 cup cashews (soaked overnight)
  • 4 cups filtered water
  • 2 pitted dates
  • 1 tsp vanilla extract
  • ½ tsp sea salt


  1. Drain and rinse soaked cashew nuts.
  2. Combine soaked cashew nuts, dates, vanilla, sea salt and water in the blender or the Hurom Juicer.
  3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
  4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don't mind the pulp in your milk.


  • We love using our Hurom for nut milk as it strains out most of the pulp and leaves you with a smooth, creamy milk!
  • Soaking nuts, seeds and grains allows enzyme inhibitors to be released, making them easier to digest and enhances nutrient bio-availability. Soaking them also makes them easier to blend and results in a creamy consistency that is like milk. Most nuts generally require 7 - 12 hours or overnight of soaking time for optimal results. Discard the soaking water and thoroughly rinse with fresh water
Featuring: Rachel Morrow
Audio Languages: English
Subtitles: English