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Creamy Cashew Milk, Plain, Vanilla, and Chocolate!

Cashew milk is wonderful as is a drink but can also be used as a dairy substitute in recipes, cereal etc... and as a creamer substitute in coffee. This recipe is for CREAMY cashew milk. If you prefer it thinner just add more water to the blender.

Course Drinks
Cuisine American
Keyword dairy-free recipe, homemade almond milk, how to
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 cups
Author Linda Spiker


  • 3 cups filtered water
  • 1 cup raw cashews
  • pinch sea salt

Flavoring Options:

  • pitted dates
  • Vanilla paste
  • honey
  • maple syrup
  • liquid stevia drops
  • unsweetened cacao powder


  1. Place one cup raw cashews in bowl or jar and cover with several inches of filtered water. Cover container and soak for a few hours or overnight. Discard soaking water and rinse nuts.
  2. Place 3 cups filtered water into a blender.
  3. Add soaked cashews to blender. Blend until smooth.

To sweeten:

  1. Add 2-3 soft dates (always double check the pits have been removed) or a couple of teaspoons honey or maple syrup to blender and blend till smooth. If using liquid stevia, 2-3 drops is usually fine.

For vanilla cashew milk:

  1. Add choice of sweetener and 1 tsp vanilla paste or extract (or to taste). Blend or shake.

Chocolate Version:

  1. If you would like to make some of your cashew milk chocolate flavored add 1/2 tsp vanilla paste or extract and 1 tablespoon unsweetened cocoa powder for each cup of cashew milk and blend until smooth.