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Vanilla Matcha Cashew Milk

  • Author: Mary
  • Prep Time: 5 hours
  • Cook Time: 5 mins
  • Total Time: 5 hours 5 minutes
  • Yield: 1 quart 1x


  • 1 cup raw cashews
  • water
  • 2 dates
  • 2 1/2 tsp matcha powder
  • 1 pinch ground vanilla beans
  • 1 pinch salt


  1. Soak the cashews in 3 cups of water overnight (or at least 5 hours).
  2. When the cashews are fully soaked, drain the soaking water. Add the cashews and 4 cups of clean water to a powerful blender, along with the dates (make sure they don’t have pits!).*
  3. Blend on high for 2 minutes, then add the matcha, vanilla, and salt. Blend until totally smooth.
  4. Taste, and add more dates, matcha, vanilla, or salt depending on your taste!


I opt not to strain my cashew milk: I like the mouthfeel without straining. If you prefer to strain, I recommend blending ONLY cashews and water to begin with, straining it through a nut milk bag, and then returning it to the blender to add the dates, matcha, vanilla, and salt.