If you think cashew milk is fundamentally the same as almond milk and other types of nut milk, then you are wrong. With other nut milk, you mix the nuts with the water, then drain all of the pulp from the nuts and hope that some of the aromas will stay in the water. Not so with cashew nuts. This milk is made after soaking the nuts overnight. The cashew nuts become so soft that they can be easily crumbled. 

Here are the three steps of making this nutritious milk.


one and a half cups of raw cashews

½ teaspoon sea salt

4 ½ cups filtered water

2 crushed dates

1 teaspoon vanilla extract


1. Soak one and a half cups of cashews in the refrigerator. You can soak for 5 hours, but the longer you soak, the better the milk will blend. To make the perfect milk, you should soak the cashews for about 12 hours. 

2. After soaking, strain the cashews and put them in a strong blender with filtered water, 2 crushed dates, at least 1 teaspoon vanilla and 1/2 teaspoon sea salt. cashews are completely mashed, dilute them for more than 2 minutes.

3. Pour into a saucepan or saucepan and allow to cool before serving. As this milk does not need to be filtered when using a high-power blender, it is ready to go with a bowl of cereal.

The sweetness of cashew milk is the reason why this is used in making smoothies and shakes. Cashew milk is suitable for people who are lactose intolerant, as it does not contain lactose. It is also a protein-packed versatile option for any diet.