Cashew Vanilla Date Milk
Creamy, naturally sweet, and packed with nourishing ingredients, this Vanilla Cashew Date Milk is a delicious plant-based alternative—perfect for lattes, smoothies, or sipping on its own!
Prep Time:
5 minutes (plus soaking time)
Serving Size:
3-4 cups
7 minutes
Total Time:
Homemade nut milk is an easy way to elevate your daily routine, and this Vanilla Cashew Date Milk is as luxurious as it is simple. Unlike almond milk, cashews blend seamlessly into a velvety texture without the need for straining, and dates add a natural caramel-like sweetness. With a hint of vanilla, this milk is perfect for lattes, smoothies, or just sipping on its own.
What You'll Need
1 cup raw cashews (soaked for 4+ hours or overnight) or see pro tip below!
3 cups filtered water
3-4 Medjool dates, pitted
1 teaspoon pure vanilla extract (or the seeds from ½ a vanilla bean)
¼ teaspoon sea salt
optional: ½ teaspoon cinnamon or ½ teaspoon hemp seeds (for added nutrition)
How to Make It
Step 1
Soak & Prep: Drain and rinse the soaked cashews. This softens them for blending and removes phytic acid, making them easier to digest.
Step 2
Blend: In a high-speed blender, combine cashews, water, dates, vanilla, sea salt, and cinnamon + hemp seeds (if using). Blend on high for 60-90 seconds until completely smooth.
Step 3
Strain (if needed): If your dates were on the firmer side and didn’t fully blend, pour the milk through a fine mesh strainer or nut milk bag to remove any bits.
Step 4
Taste & Adjust: Sample the milk—if you want it sweeter, add another date and blend again.
Step 5
Store: Pour into a glass jar or bottle and refrigerate. Best consumed within 3-4 days.
Pro Tip: Don’t have time to soak the cashews? Cashew butter works too! Substitute ¼ cup raw cashew butter for the soaked cashews. Since cashew butter is already smooth, you can blend everything right away—no prep needed!