Nut milk can seem intimidating to make, at least it was for me, until I finally made my first batch of almond milk. It was pretty easy to do, but it was time consuming and I ended up not drinking it all before it went bad.

So I came up with this simple way to make cashew milk. The recipe is for single servings, but can easily be adjusted for more. You don't have to soak any nuts, or strain them after blending. All you need is three ingredients – cashew butter, dates and water.

Since I have had my baby I've been even more adamant about checking the list of ingredients on products because what I eat my baby drinks through breastmilk.

But I will admit that I was still drinking the organic, store-bought nut milks every now and then in lattes or hot chocolate knowing there were some additives and preservatives in it.

Even though they're organic, it doesn't mean that they're good for us. There are some nut milks in the store that only have the nut and water but I really like the taste of the 365 brand, which has more than one ingredient.

The guilt got to me after a while and I had to stop. I wanted to make my own milk but spend the less time in the kitchen, and that's when this idea came to me.

For the recipe, I used one tablespoon of cashew butter to every cup of water. If you'd like to have a creamier consistency just add more cashew butter.

I like to use this cashew butter because the nuts are raw, and cashews are the only ingredient. I'm not sure how “roasted” nut milk would taste.

A lot of nut butter brands add extra oils that aren't needed so always be sure to check the ingredient list on those too.

For this milk you could also use almond butter or tahini. Just know the color my vary, but who really cares. If you'd like it sweeter, add a couple of dates. You can also just use cashews – unlike almond milk, cashews don't have to strained.

Here's a great recipe to make healthy chocolate milk.


Single Serving Homemade Cashew Milk

Please use all organic ingredients when possible!
Cook Time 5 minutes
Total Time 5 minutes
Author Megan Lawson


  • 1 cup Water
  • 1 tbsp Cashew Butter (you can also use almond butter, tahini, etc.)
  • 1-2 Dates (or other sweetener if preferred)


  • Add ingredients to blender and blend together.
  • To make a bigger batch just add one tablespoon of cashew butter to every cup of water. Add dates to desired sweetness. 


  1. If you don't have cashew butter, you can also use 1/4 cup of raw cashews. If you do not have a high speed blender like a vitamix, let the raw cashews soak for 1-2 hours before blending. 
  2. Feel free to sub the dates for another type of sweetener. We prefer dates because they are the healthiest sweetener.
  3. To make chocolate milk, here's a great recipe!



  • This looks really good! I love that it is single serving.

  • Karen says:

    Looks great and sounds so easy!

  • This really couldn't be easier. I have raw cashews in my freezer. I'm going to try this ASAP!

  • Heather says:

    This is absolutely brilliant! Love this!

  • shelby says:

    I didn't expect to see you used cashew butter! This is great. I will have to try making it myself. I only use nut milks for myself. I grew up in dairy farming and the smell of cows milk just makes me nauseous (but I love cheese!). Have you ever made cashew cream? I LOVE it!

  • Arman says:

    Definitely will be trying it out!

  • Madi says:

    I can't wait to try this! I love cashew milk!

  • violeta says:

    In the store i can buy raw cashewbutter and roasted cashew butter. Does it work good with both?

  • amie says:

    delicious! I made a strawberry smoothie with it and sweetened it with maple syrup. so easy and convenient.

  • Elizabeth says:

    Win! I have definitely been that sad nut milk maker who spent all the time (& dealt with all the mess) only to have my precious nut milk go bad before I couldn't use it all. I just whipped up a double batch of your version using whole cashews and no sweetener. So easy! So fast! So thick and creamy! I could probably even do with a lower nut to water ratio (I grew up drinking skim), but I liked that this was luscious enough to stand up to ice cubes. I think it'll be great in smoothies and hot chocolate alike. Thanks for saving me from the fillers and oils and wasteful packaging of the plant milk industry. Happy dance!

  • Rachel says:

    Love this recipe! Though I tried making extra to keep in the fridge but it was super gross after 3 days. Would you recommend keeping the sweetener out to make it last longer or just keep to small portions?

    • Megan Lawson Evans says:

      Keeping the sweetener out could help, but I always like it best when I use it fresh or by the second day.

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