Vanilla Cinnamon Cashew Milk

Cashew milk and cashew cream are a great alternative to dairy in many recipes. It can also be great over cereal. Try this recipe over warm apple crisp, use as a creamer in your morning beverage, or over oats. Yum!


  • 1 cup raw cashews (soaked in water overnight)
  • 4 cups filtered water (I just use tap, it's fine in most places too)
  • 2 pitted medjool dates
  • Pinch of salt
  • 1 tsp vanilla
  • 1 toothpick tap of Cinnamon Bark essential oil


In a high speed blender combine all ingredients and blend. If you prefer a smoother milk, you can strain through a nut milk bag. Add more cinnamon oil a little at a time by toothpick until you get your desired taste. Store in airtight jars and refrigerate for up to a week. Shake well before using. 

For cashew cream, reduce the water to 2 cups, adding more a little at time until just smooth enough.

Leave a comment

Please note, comments must be approved before they are published