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Super-Fast Vanilla Cashew Milk

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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!
Servings 3.5 cups


  • 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


  • 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.


*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.