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Bottle pouring homemade cashew milk into a glass.
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Homemade Vanilla Cashew Milk (No-Strain)

This easy vanilla cashew milk is smooth, naturally sweetened with dates, and requires no straining, making it the perfect quick and creamy plant-based milk alternative. Use it in coffee, smoothies, or your morning cereals.
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Author: Eloïse

Ingredients
 

  • ¾ cup (100 g) cashews
  • 4 ¼ cup (1 L) filtered water
  • 1 Medjool date
  • ½ teaspoon vanilla extract or vanilla bean powder
  • ¼ teaspoon fine sea salt

Instructions
 

  • Cashews, filtered water, and vanilla powder in a glass blender jug.
    Add the raw cashews (previously soaked in boiling water for 30 minutes if you're blender is not very powerful), filtered water, pitted Medjool date, vanilla, and salt to the jug of your high-speed blender.
  • Foamy blended cashew milk in a large glass blender jug.
    Blend for 1-2 minutes while gradually increasing the speed until the milk is perfectly smooth.
  • Straining is not necessary for cashew milk, but if you like your milk extra smooth, you may want to run it through a nut milk bag.
  • Hand pouring milk into a glass bottle through a mini strainer.
    Transfer to a glass bottle and store in the refrigerator for up to 3 days.

Notes

Shake the milk before using, especially after a night in the fridge. Since this is a no-strain recipe, there will be some cashew pulp accumulated at the bottom of the bottle. Just give it a stir or a shake to make sure everything is well incorporated before using.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 80mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
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