Cinnamon and Vanilla Cashew Milk
Recipe Type: Beverage
Cuisine: Dairy Free
With warm spices, this nut milk is easy to execute, no straining required. Enjoy in coffee, cereal, baking, or on its own.
  • 1 cup of raw, unsalted pistachios
  • Purified water to soak the cashews in overnight
  • 3 cups of purified water for blending
  • 2 pitted Medjool dates
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of vanilla paste (you can use extract or 1 vanilla bean pod opened with the interior scraped out)
  1. Place your cashews in a bowl and cover with cold water. Soak overnight.
  2. The next morning or when you’re ready to use, rinse well and drain.
  3. Into your Vitamix or blender, add the nuts, 3 cups of cold water, dates, cinnamon and vanilla (if using the pod just add the interior pod seeds that you scraped out). Blend on high for about 1 minute or until completely blended. It will resemble a milk consistency.
  4. Pour into a jar or container and refrigerate immediately – it gets quite warm blending on a high speed.
  5. Enjoy on your cereal, oatmeal, baking, coffee, tea or drinking straight up. Warm it before bed and enjoy too!
Recipe by Honest Cooking at