Homemade Spiced Cashew Milk

Cashew Milk
Sophia Schillik/Cucina Piccina PhotogRaphi/Getty Images
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Soak cashews overnight: 12 hrs
  • Yield: 5 servings
Nutritional Guidelines (per serving)
191 Calories
14g Fat
14g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 5 servings
Amount per serving
Calories 191
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 245mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 5g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

After drinking nut milk from juice bars, it might be time to make your own recipe for raw, homemade spiced cashew milk. It is incredibly easy to make, and all you need is a blender. You can strain the milk with a small sieve or nut milk bag or leave it intact if you like the body of unstrained milk. You can also add vanilla, cinnamon, mace, cardamom and various sweeteners ranging from none to raw honey, agave or dates. This milk is a great base for smoothies and pudding. The milk will keep for about four days in the refrigerator.


  • 2 cups raw organic cashews
  • 5 cups water*
  • 4 pitted dates OR 1 tablespoon of honey, agave or maple syrup
  • Small pinch of sea salt (optional)
  • 1 1/2 teaspoon pure vanilla extract or seeds from 1 vanilla bean
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace or nutmeg
  • 1/4 teaspoon ground cardamom

Steps to Make It

  1. Soak the cashews overnight in about 4 cups of water.

  2. Strain the nuts and discard the water. Rinse the nuts very well until the water runs clear.

  3. Place the cashews, 2 cups of water, dates, sea salt, vanilla, cinnamon, mace and cardamom in a blender and blend until very smooth and creamy. This will take a bit longer in a conventional blender. Add the remaining water and continue to blend for another minute or so.

  4. If you are bothered by the texture, strain the nut milk through a nut milk bag into a clean glass jar. Alternatively, you can use several thicknesses of cheesecloth, a paint strainer, coffee “sock” or strainer (colador de café), all available online or at your local hardware or health food store.

Variations and optional flavorings:

  • 2 tablespoons raw cacao powder

  • Replace mace and cardamom with 1/2 teaspoon pure almond extract

  • *This version is fairly creamy; you can always add an extra cup of water if you want a more economical or thinner milk. If you want to make something resembling half and half or light cream, cut the water in half. If you have a Vitamix or Blendtec blender, it’s easy to bypass straining the nut milk, but you’ll have a slight residue.