Creamy Cinnamon Cashew Nut Milk

I have to admit, I might have a slight obsession at the moment with cashew nuts. In the last few weeks I’ve been eating them in all different forms; butter, porridge, curry, smoothies, energy balls and even milk.  Cashew nuts are so versatile, full of taste and nutritional goodness, great for breakfast or even as post work out re-fuel.  One of the easiest and most scrummy things to make is my cashew nut cream drink. Its creamy, sweet and that with the warmth of the added cinnamon it is simply delicious. This recipe makes almost two pints so you can keep it chilled in the fridge for up to 4 days- if you don’t drink it all at once!


What you need:

*1 cups (about 150g) raw cashew nuts, soaked
*4 medjool dates, pitted
*1 tsp cinnamon
*3-4 cups filtered water  (Depending on the thickness you desire, add more / less water)


  •  Soak one cup cashew nuts in 2 cups water and cover for at least 8 hours beforehand (I always allow at least 12)
  • Drain the water and place cashews in to a blender- you will notice that they have swollen considerably
  • Place 3 cups filtered water and the dates and blitz until smooth and creamy. Add in one tsp cinnamon and pulse until fully combined
  • Pour into sealed pint bottles and store in the fridge for up to 4 days












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4 thoughts on “Creamy Cinnamon Cashew Nut Milk

    • Thank you, Karin! The trick to this one is that you dont strain the nuts after they’ve been soaked. You just get rid of the water and the add fresh water to it + cinnamon + dates etc. Let me know if you try it! 🙂

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