Creamsicle Cashew Milk Recipe

This quick and easy, creamy cashew milk recipe tastes like a creamsicle! It’s a paleo, vegan and whole30 compliant drink that tastes better than store bought!

HOMEMADE cashew milk, where have you been all my liiiiife! ❤ ❤ ❤

Guys. Have you ever made your own nut milk? I was always “afraid” to because I thought it had to be, liiike, SO HARD.

I mean, HOW DO YOU MILK A NUT? I’ve milked a cow before and that is TOUGH STUFF. Obviously milking a nut would abooooout eleventy billion times MORE HARD.

Harder. Whatever. It’s Friday. English shminglish.

Until I actually, you know, asked Mr. Google how to do it, out of curiosity.

Spoiler alert: there is NO actual milking of nuts involved.

It’s REALLY as easy as putting nuts + water in a high-powered blender, pressing “on” and watching as the POWERFUL blades crush up those crunchy nuts and mix them with water like it’s THEIR JOB.

Which, it sort of is.

Step two is just as easy-peasy: strain it through a nut milk bag (ain’t nobody want little pieces of nuts caught in their teeth after slurping down a creamy cup of cashew milk) and – POOF – like some ultra-trendy kitchen goddess, Y-O-U have just made your VERY OWN nut milk.

It takes less time than putting on real pants (who wants to do that?) and going to the store to buy it.

PLUSPLUSPLUS, it’s about FORTY TWO THOUSAND (just a guess) times creamier and has no weird thickeners or oils like some of the brands you’ll find on the counters. SRSLY, if you haven’t tried making your own nut milk, you need to put it on your bucket list and then CROSS IT OFF this VERY weekend.

Are you one of those people that always has “BIG PLANS” for what you’re going to get done on the weekend…but then, 4 hours later, you find Netflix asking (read: judging) you if “you’re still watching Drop Dead Diva?”

So rude.

Making nut milk is NOT that project. You will ACTUALLY DO. IT. <– And have time for Netflix binge. I wouldn’t take that away from you.

Now. Plain nut milk is super delish and all. BUT, it’s the SUMMER (almost) and summer always reminds me of my young-years frolicking in the fields eating creamsicles. <– I did not actually frolic in fields, just trying to paint a picture for you.

This creamsicle nut milk, my internet peeps, tastes LIKE THAT. But in a slurp-able, drink-able, MEGA creamy form, that has none of that refined sugar (hi naturally sweet dates!) or dairy shenanigans going on.

You could even leave out the dates if you want a “less dessert-like” drink. But, I might question your life choices on that.

I ask you this: who doesn’t want to drink (4 ingredient! Paleo, vegan AND whole30 compliant!) dessert?

Exactly. Not you.

A-L-S-O, like last years banana vanilla orange smoothie, it tastes like an Orange Julius in the sense that it’s perfectly sweet with notes of creamy vanilla and tangy, bright orange. A-L-S-O, the sequel, the blender gives this milk an AMAZING, addictive frothy quality which is VRY VRY reminiscient of the fast-food beverage that we all drank while roaming the malls as a teenager.

Who knew you could blend so many happy memories into a cup?

We all know happy food (or drink) is good food.

So, get on your feel-good-pants (they’re not real pants. Don’t worry) and let’s get our slurrrrp on.

Print

Creamsicle Cashew Milk Recipe

Total time does not include chilling the cashews for 2 hours

Course Drinks

Cuisine American

Keyword cashew milk, creamsicle, paleo, vegan, whole30

Jump to Recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 Cups

Calories 271kcal

Ingredients

• 1 Cup Roasted Cashews*, soaked in water for 2 hours
• 2 Cups Filtered water
• 2 Cups 100% Orange juice
• 1 1/2 tsp Vanilla Extract
• Pinch of salt
• 4 Dates (optional, but recommended, I use Deglet Noor)**

Instructions

• Drain the water from the cashews and place them in a high-powered blender. Add in all of the remaining ingredient and blend on the highest setting until smooth, about 2 minutes.
• Strain the milk through a nut-milk bag and transfer to a container with a lid.
• Pour into a jar (I like big Mason jars), cover and refrigerate for at least 2 hours, or until totally chilled, and SLURP!

Notes

*I buy my cashew pre-roasted. If yours aren't, just stick them in a 350 degrees oven for 10-12 minutes BEFORE soaking them.

**Mr. FFF and I liked the sweetness the dates add, as it gives it a more "creamsicle" flavor. But, if you want a less-sweet milk, you can nix them or just use 2 dates.

Nutrition

Calories: 271kcal | Carbohydrates: 29.3g | Protein: 6.4g | Fat: 16g | Saturated Fat: 3.1g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 9.3g | Sodium: 256mg | Potassium: 472.2mg | Fiber: 1.8g | Sugar: 18.1g | Vitamin A: 95IU | Vitamin C: 56.3mg | Calcium: 31mg | Iron: 2.3mg

FOR THIS RECIPE, I RECOMMEND:

• High powered blender
• Liquid measuring cup
• Large Mason jars
• Nut milk bag

My fav nut milk bag is this pro quality nut milk bag. If you use coupon code “fff10” at checkout, you’ll get 10% off your purchase!

WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 11 POINTS+: 8. OLD POINTS: 6

(Per 1 cup. Note that nutrition may not be exact, as it does not factor in the nut pieces that you will strain out, and will be more if you use medjool dates.)

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER,FACEBOOK AND PINTEREST!

This post may contain affiliate links, but I would only recommend products I love. Thanks for supporting FFF!