Photo1-3This recipe applies to both almond and cashew milk and cream.

If you choose to use this recipe for hazelnuts, please note that heating it to form a non-separating cream does not work with this nut – it actually serves as the complete opposite, which separates the water from the milk …. this can come in handy when making curds or ricotta-style hazelnut cheese.



To make this recipe, you will need the following:

1 cup of cashews, soaked overnight & drained

3 cups of filtered water

3 pitted dates (or to-taste)

1 tablespoon of pure vanilla extract

1 teaspoon of cinnamon

Photo1-41/4 teaspoon of sea salt



Blend all ingredients in your blender for 3 minutes, or until creamy & smooth

If you are not using a high-powered blender, sift your milk through a milk bag to remove the excess pulp (save to use in baking or in smoothies for some extra fibre!)

If you want to thicken the cashew milk into cream for your tea, coffee, or desserts, pour into sauce pan and bring to a boil, stirring constantly.

Simmer until desired thickness, cool & refrigerate. It becomes thick fast, so keep an eye on it! (and make sure it doesn’t boil over either).

Cooking the milk, and thickening it until it is a cream prevents the mixture from separating in the fridge. If you prefer a lighter, thinner, milk, skip the cooking process, and just store in fridge until use. If the milk separates, give it a quick shake before serving.  Photo1


Milk / cream keeps in the fridge for about a week.


This milk has a beige colour to it due to the dates, cinnamon, and vanilla. If you are looking for a whiter milk or cream, skip or add less of the flavouring, or opt for options with less colour.


Yield: 3.5 cups