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Creamy Cashew Milk

Rated as 4 out of 5 Stars

"It's creamy, pumpkin-y and truly satisfies my sugar cravings. Keeps for 3 to 4 days stored in a covered container or jar in the refrigerator."
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4 h 5 m servings 435 cals
Original recipe yields 4 servings (4 cups)


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  • Prep

  • Ready In

  1. Place cashews in a bowl; fill with enough water to cover. Soak cashews, 4 hours or overnight. Drain and rinse cashews.
  2. Blend cashews and 3 cups water in a blender until smooth and creamy, about 2 minutes. Add dates, vanilla extract, pumpkin pie spice, ground nutmeg, ground clove, and Himalayan salt; blend to incorporate, 2 to 3 minutes more.


  • Cook's Note:
  • Use whole cashews or pieces, as desired.

Nutrition Facts

Per Serving: 435 calories; 32.2 g fat; 31.3 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 487 mg sodium. Full nutrition

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Delicious. This should be named "dreamy" cashew milk. Great hot or cold. I ended up straining the milk before mixing and found it a bit smoother. Thank you for the recipe.