Super-Fast Vanilla Cashew Milk - Real Food Whole Life

Super-Fast Vanilla Cashew Milk

January 18, 2015 (Updated on July 9, 2021)

Image of Super-Fast Vanilla Cashew Milk

Making your own dairy-free milk at home just got easier. With 4 ingredients and less than 5 minutes you can whip up a batch of homemade Super-Fast Vanilla Cashew Milk–no soaking or straining required!

This super-fast vanilla cashew milk is a sweet, creamy treat that’s ready in minutes. No soaking or straining required!

I’m completely addicted to making my own nut milk at home. It’s so much better tasting than the stuff you can buy at the store, and if you make it yourself you can be sure of what’s in it. I started my milk making adventures with almonds, but sometimes the extra steps of soaking and straining prevents me from keeping it on hand all the time. Well, let’s me honest, it keeps me from making it most of the time.

Enter cashew milk. Since cashews blend up so nicely there is no need to strain, though most recipes out there still suggest a good 4-8 hour soaking prior to blending. Not to worry! I’ve come up with a special little shortcut that eliminates the soaking process. Now you can whip up your own cashew milk in a matter of minutes.

Make yourself a batch and add it to coffee in place of milk or make your own tea & cashew milk latte. I love it in smoothies (Revitalize Green Citrus Smoothie is my go-to) and we love it over granola (hello Double Chocolate Almond Joy Granola!) and when baking (it’s fabulous in these Chocolate Pancakes). I’ve found that if properly stored, freshly made cashew milk will last for up to a week in the fridge. But I bet you it won’t last that long. It’s just so darn good. Now let’s make some cashew milk!


RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Add additional dates for a sweeter option.

2 | Omit the dates completely for an unsweetened option.

3 | Skip the vanilla for a plain version, perfect for use in savory dishes.


THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegetarian, Vegan, and Paleo-Friendly 


Image of Super-Fast Vanilla Cashew Milk
5 from 3 votes

Super-Fast Vanilla Cashew Milk

Yield 3.5 cups

Making your own dairy-free milk at home just got easier. With 4 ingredients and less than 5 minutes, you can whip up a batch of homemade Super-Fast Vanilla Cashew Milk–no soaking or straining required!

Ingredients

  • 1 cup raw cashews*
  • 3 cups water
  • 3 Medjool dates pitted
  • Seeds of ½ vanilla bean or 1 teaspoon pure vanilla extract
  • Pinch of sea salt optional

Instructions

  • Blend the cashews in a blender into a fine powder forms, about 30 seconds. Be careful not to over-mix, or you’ll end up with cashew butter.
  • Add the water, pitted dates, vanilla beans or extract, and sea salt. Blend again on high until well combined and very smooth, about 30 seconds.
  • Store in the fridge, tightly sealed, for up to 5 days.

Notes

*If you have trouble digesting cashews, soak them for 8 hours, rinse, then proceed with the recipe.
Add additional dates for a sweeter option.
Omit the dates completely for an unsweetened option.
Skip the vanilla for a plain version, perfect for use in savory dishes.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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16 comments to " Super-Fast Vanilla Cashew Milk "

  • Heidi

    I love this recipe! I might even add a little cacao to this!

    • realfoodwholelife@gmail.com

      Love that you love it Heidi! I think cacao would be an amazing addition. I wouldn’t be able to stop drinking it that way. 🙂

  • Tracy

    How long would this last in the fridge? Thanks!

    • realfoodwholelife@gmail.com

      Tracy, I store mine up to one week in the fridge, though it never really makes it that long. 🙂

  • Zoe

    Sounds easy enough…a high speed blender is on my wish list! Maybe my bullet will do this for now.

    • realfoodwholelife@gmail.com

      Zoe, fingers crossed you get a high speed blender–don’t know what I’d do without mine! I’ve heard from several readers that this works in a bullet. It helps to chop the raw cashews prior to grinding into the fine powder. It also helps to use very soft dates if you have a less powerful blender.

  • deb

    why is it that some of your recipes have a printer friendly version and some do not? I like to save them to a program I have and it is much easier if there is a printer friendly version.

    • Robyn Downs

      Hi Deb, thanks for the feedback. When I redesigned the site I migrated the platform I use from WordPress to Squarespace. Squarespace does not currently have the capability to post recipe using a printer friendly version. I am working with a developer to come up with a solution, so stay tuned.

  • Daniela

    Robyn this is absolutely delicious and completely effortless! Thank you!

  • Rebecca Guthrie

    5 stars
    Fantastic!

  • Emily

    5 stars
    Seriously so happy I found this! I was able to make it in just a couple minutes and it was delicious. I didn’t have dates but it was yummy with the vanilla extract.

    • Robyn Downs

      Emily, yay, so glad you enjoyed this one. And I agree, the cashews are lightly sweet on their own and with the vanilla it’s just right. Cheers!

  • Ry

    I love cashew milk for this simplicity. People/recipes are so strict about soaking & straining that it drives me bananas! Yes, if I have extra time I will soak and strain-makes it slightly smoother but really is not necessary.

    • Robyn Downs

      Ry, I’m with you–the easier the better–too many steps and I’m not likely to do it. Hope you enjoy this simple version!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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