Vanilla Matcha Cashew Milk

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recipe by The Kitchen Paper

  • Time icon
    Total Time
    5hrs 10mins
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated 8 Oct 2019


  • Dates icon
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1 pinch
  • Cashew nuts icon
    Cashew nuts
    1 cup (139g)
  • Water icon
    7 cups (1680ml)
  • Matcha powder icon
    Matcha powder
    2.5 tsp (7g)
  • Salt icon
    1 pinch


  • kCook icon Water
  • kCook icon Blender
  • kCook icon Jug
  • kCook icon Blender jug

Step preview

  1. Add cashew nuts and water to a clean jug
  2. Soak overnight with water
  3. Drain with sieve
  4. Transfer content of jug to blender jug
  5. Add water and dates to the blender jug
  6. Blend - 2 min, high speed
  7. Add matcha powder, vanilla bean seeds and salt to the blender jug
  8. Blend until smooth
  9. Serve
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