Learn how to make some homemade blueberry milk using only 6 ingredients. All you need are some blueberries, cashews, filtered water, dates, vanilla extract and some pink salt. Completely dairy free and safe for vegans!
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If you are looking for a recipe that comes together in a matter of minutes then you should give this beverage a try.
I'm hyping it up right now because it is my go to seasonal drink plus it's quick convenient and very very tasty.
If you're like me and always have some blueberries to hand then you can easily whip this up whenever you see fit.
What makes this drink so special is the way that all of the ingredients work together.
The cashews are the most ideal base to use for this because they are naturally thick and creamy without a single drop of dairy.
The blueberries bring that vibrant deep purple hue paired with the dates for some natural occuring sweetness that doesn't depend on the use of refined sugar so you can enjoy every sip guilt free.
Trust me when I say once you try it, I promise you won't regret it
Reasons to make this recipe
- This drink is versatile - serve it neat, warm, cold or even with ice!
- A plant based drink (perfect for those who don't consume dairy)
- Can be made with fresh or frozen blueberries
- You only need 6 ingredients
- It's incredibly easy to make
- Its much more cost effective to make it at home rather than buy it from an expensive cafe or coffee shop
Ingredients you will need
- Cashew nuts - I like to call this the "base" of the drink, because of its creamiess, just make sure to soak them ahead of time.
- Blueberries - These are the star of the show, frozen or fresh blueberries work just fine!
- Filter water - For more cleaner, crisper water (makes the milk taste much better).
- Dates - For a caramel like sweetness.
- Vanilla extract/pink salt - Both are used to enhance the overall taste of the milk.
The steps
- Place the cashews in a small bowl filled with warm water (if you aren't using medjool dates then add those now).
- Cover the bowl and leave to soak for 2 hours or overnight.
- Once soaked, drain the water and set aside.
- Add the filtered cashews, dates, blueberries, vanilla extract and pink salt and filtered to a high speed blender.
- Put the lid on and blitz to form a smooth consistency.
- At this point I recommend checking the texture, adding more filtered water, if you want a thinner textured milk or adding an extra date and blending again forward moving onto the next step.
- For a silky smooth finished, strain the milk using a cheese cloth, nut bag or a fine mesh strainer and discard the pulp. This is an optional step.
- Give the milk a taste test and adjust if needed.
- Pour the milk in a serving glass or an airtight container and refrigerate if you plan to drink it at another time.
Notes and tips
- It is very important to soak the cashews for atleast 2 hours or preferably overnight. Soaking the nuts will soften them to give the milk a much creamy texture.
- If you are pushed for time I highly recommend soaking them for 40 minutes in hot water instead.
- You can use fresh or frozen blueberries, although do note that frozen berries will result in a much deeper colour in purple compared to using fresh ones.
- As there are no additives or preservatives in the milk it may separate, just give it a good shake before serving.
- Keep the milk in the refrigerator and consume within 2 days.
- I don't recommend freezing as it won't hold up very well.
- Feel to add some cinnamon, ginger, nutmeg, lemon, lime etc... if you wish to adjust the taste even further.
More drinks to try
- Chocolate Hemp Milk
- Pistachio Milk
- Vegan Almond Milk Recipe
- Cashew Nut Milk Recipe
- Homemade Quinoa Milk
- Brazil nut milk recipe
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Blueberry Milk
Ingredients
- 2 cups cashews
- 5 dates
- 1 cup blueberries
- 3 cups filtered water
- 1 teaspoon vanilla extract
- ⅛ teaspoon pink salt
Instructions
- Place the cashews in a small bowl filled with warm water (if you aren't using medjool dates then add those now).
- Cover the bowl and leave to soak for 2 hours or overnight.
- Once soaked, drain the water and set aside.
- Add the filtered cashews, dates, blueberries, vanilla extract and pink salt and filtered to a high speed blender.
- Put the lid on and blitz to form a smooth consistency.
- At this point I recommend checking the texture, adding more filtered water, if you want a thinner textured milk or adding an extra date and blending again forward moving onto the next step.
- For a silky smooth finished, strain the milk using a cheese cloth, nut bag or a fine mesh strainer and discard the pulp. This is an optional step.
- Give the milk a taste test and adjust if needed.
- Pour the milk in a serving glass or an airtight container and refrigerate if you plan to drink it at another time.
Notes
- It is very important to soak the cashews for atleast 2 hours or preferably overnight. Soaking the nuts will soften them to give the milk a much creamy texture.
- If you are pushed for time I highly recommend soaking them for 40 minutes in hot water instead.
- You can use fresh or frozen blueberries, although do note that frozen berries will result in a much deeper colour in purple compared to using fresh ones.
- As there are no additives or preservatives in the milk it may separate, just give it a good shake before serving.
- Keep the milk in the refrigerator and consume within 2 days.
- I don't recommend freezing as it won't hold up very well.
- Feel to add some cinnamon, ginger, nutmeg, lemon, lime etc... if you wish to adjust the taste even further.
Nutrition
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