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Super-Fast Strawberry Cashew Milk

RecipesRobyn Downs2 Comments

This Super-Fast Strawberry Cashew Milk is a sweet, creamy treat that's easy to make in minutes. There's no soaking or straining required so you can enjoy this naturally dairy-free, refined sugar-free drink in no time.

Super-Fast Strawberry Cashew Milk

If you open my fridge on any given day you'll be sure to find a few bottles of my Super-Fast Cashew Milk. I keep it on hand to make smoothies, baked goods, and often as a special treat to drink at breakfast or as a snack. I love it, too, because it's so realistic to make on a weekly basis. Throw a couple of handfuls of cashews in the blender, whir, add a few dates and some water, and you're done. No soaking, straining, or fussing.

Super-Fast Strawberry Cashew Milk

You'll also find tons of fresh strawberries in my fridge this time of year. We can't get enough of the juicy, red berries and most of the time they don't last long enough to end up in a recipe. The other day, however, I opened the fridge to see the cashew milk sitting right next to a pint of strawberries. I was in the mood for something sweet (truth be told I was in the mood for a strawberry milkshake!) so I decided to whip up a fresh batch of the cashew milk and include a cup of strawberries. The result was sweet, creamy, and so delicious I had to stop myself from drinking the entire batch at one time. 

If you want this Strawberry Cashew Milk to be sweeter use 4 dates, or use fewer for a less sweet option. I used fresh strawberries since they are so darn good right now, but frozen would work when they're out of season. Soft dates are best here, but if yours are on the hard side soak them in hot water for about 5 minutes prior to blending to soften them up. 

Now, onto the recipe!

Super-Fast Strawberry Cashew Milk

Super-Fast Strawberry Cashew Milk



1 cup raw, unsalted cashews

2-4 medjool dates, pitted

1 cup halved strawberries (about 10 medium)

3 cups cold water

1 teaspoon vanilla (optional)

Pinch of sea salt (optional)


1. Place the cashews in a high-speed blender. Turn to high and blend until a fine powder forms. Be careful not to over-blend to avoid making cashew butter.

2. Add the dates, vanilla, water, and strawberries. Blend on high until well combined, about 30 seconds.

3. Chill and serve. Store leftovers in a tightly sealed jar in the fridge for 3-4 days. The milk will naturally separate in the fridge. Just give it a good shake before serving and you're good to go.

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