Light and refreshing dairy-free strawberry milk is extra creamy by way of cashews.
Sweetened with dates and strawberries, this enticing beverage tastes like summer itself.
Some things just take you back to childhood…
The smell of the lake.
And drinking ice cold strawberry milk.
Add a straw and start slurping.
Suddenly, you’re transported to a summer of bare feet & pigtails all over again.
But this time around, strawberry milk is even better than you remember.
As a kid, my strawberry milk was made with artificial powder.
Today’s dairy-free strawberry milk recipe is made with actual strawberries.
They are blended with raw cashews, water, Medjool dates for sweetness, and a splash of vanilla.
Just a few natural ingredients.
(And you can enjoy it in an adorable glass milk carton for fun!)
The flavor bursts with ripe berries. And the milk has a full-bodied creaminess because of the cashews.
Step by step instructions
Here are the ingredients you will need for strawberry milk.
Put the following ingredients into a high-speed blender:
- Raw cashews
- Pitted dates
- Fresh or frozen strawberries
- Vanilla extract
Blend until completely smooth.
(You’ll know it’s totally smooth when you stop hearing any crunches from the raw cashews breaking up in the blender.)
You can drink the vegan strawberry milk right away.
But if at all possible, I recommend transferring it to a covered container, and refrigerating it for at least an hour or two.
It tastes even better when it’s ice cold.
The cashews continue to thicken it, making the drink even creamier & sweeter as it condenses.
Make it your own
Here are some easy ways to personalize your drink:
- Make this drink your own by using fresh or frozen strawberries.
- Add more dates for sweetness. Or if you don’t have dates, use a couple squeezes of your favorite liquid sweetener like agave or maple syrup.
- Instead of vanilla extract, scrape fresh vanilla from a pod or use vanilla powder.
What if I don’t have a high-speed blender?
If you don’t have a high-speed blender for making strawberry milk, there are some easy workarounds.
My favorite option is to grind dry raw cashews in a clean coffee grinder first.
Grind until the cashews have the texture of flour. Then add it to your standard blender along with the other ingredients.
It’s an easy & fast option with great results.
If you don’t have a coffee grinder, you can soak the raw cashews in water for several hours to soften them first. Then drain & continue the recipe as written.
Or you can pour boiling water over the raw cashews to soften for 10 to 30 minutes. (The microwave works here too.) Then drain & use them in the recipe.
What to serve with it
This refreshing drink is great on its own, as a snack, or light breakfast.
How long does it last?
Store strawberry milk in the refrigerator in a covered jar.
I recommend using it within about 3 days. That’s when nut milks are at their best.
(Looking for more non-dairy milk recipes? Check out this post on how to make almond milk.)
- Put water, raw cashews, pitted dates, fresh or frozen strawberries, vanilla extract, and salt into a high speed blender. (If your strawberries are very sweet you can use just 2 dates. Otherwise, I recommend using 4.) Blend until completely smooth. (You'll know that the cashews are fully broken down once you stop hearing any crackles or crunches of them breaking up.)
- You can drink the strawberry cashew milk right away. But for an even tastier drink, move it to a covered container, and refrigerate for at least an hour or two. The cashew milk will continue to thicken, making it even creamier & sweeter. And the flavor is best when it's ice cold.
- Grind the dry raw cashews in a clean coffee grinder until they become like a flour. Then add them to your standard blender, and continue with the recipe as written.
- Soak the cashews in water for several hours. Then drain the cashews, and continue with the recipe as written.
Content, recipe, and photos updated June 9, 2021. Originally posted May 6, 2019.