If you’ve been living on planet Earth for the past few years, you’ve probably heard all the buzz about nut milks. Almond milk, cashew milk, brazil nut milk, macadamia nut milk. And for good reason. Nut milks are creamy, delicious and satisfying. They can be substituted for cow’s milk in many recipes and dishes with great results. Finally, there’s an answer for those who really can’t stomach animal-based milks or just want to add some variety to their milk routine!
This Cashew Milk recipe is easy and takes hardly any time at all to whip up once you’ve soaked the cashews. And because you’re making it at home, you know exactly what’s going into it and can control the level of sweetness. You can even get creative by adding natural flavors (more on that below). You’ll find cashew milk is creamier and less nutty than almond milk. It’s great in coffee or tea, mixed into a smoothie, or used in baked goods. Or try a big, cold glass as an accompaniment to my Coconut Flour Brownies.
Beyond its taste and versatility, cashew milk is super healthy. Cashews nutrition includes being rich in unsaturated fatty acids and plant-based protein, plus dietary fiber, minerals and antioxidants. Their healthy fat content has been linked to reducing risk for coronary heart disease, cancer, diabetes and obesity. They can even help maintain bone health because they contain lots of vitamin K, which can help prevent fractures and naturally treat osteoporosis. Kinda gives a milk mustache a whole new meaning, doesn’t it?
Ready to try cashew milk? Let’s get started!
First you’ll soak 1 cup of cashews in water overnight (or at least 4 hours). Along with softening the nuts, this helps break down antinutrients that prevent your body from absorbing all of the good nutrients. This recipe will make about 5 cups of milk, but it can be halved or doubled.
After the cashews have soaked, drain and rinse them until the water runs clear. Add them to your high-powered blender along with 4 cups of filtered water or coconut water and a bit of sea salt. That’s it! If you’d like to sweeten the milk, add a couple of pitted medjool dates. Want a bit of flavor? Add some vanilla extract. Experiment with this and see what tastes best to you.
Blend this mixture until it’s very smooth. Depending on your blender, the milk could be ready to go at this point. But if it contains some sediment, grab some cheese cloth or a nut milk bag and strain the milk. Do that by placing the cloth over a jar and pouring the milk into the cloth. Some of the milk will filter through. To strain the rest, gather up the cloth/bag and squeeze it from the top down to force the milk through. Now it’s ready to use!
Store your cashew milk in a sealed container in the refrigerator. It will keep for 3 to 5 days. Want to switch things up? Try adding these ingredients to the blender:
- cinnamon and nutmeg
- cardamom and rosewater
- cocoa, cinnamon, cayenne
- fresh berries
- citrus zests
- maca and cocoa
- turmeric and ginger
- lime zest and basil
- rosemary and lemon
- ginger and chipotle
Creamy, sweet and versatile — I think you’re going to love cashew milk!
10 minutes, plus 4–8 hours soaking time
Approximately 5 cups
- 1 cup raw cashews
- 4 cups filtered water or coconut water
- ¼ teaspoon sea salt
- 2-3 pitted Medjool dates, optional
- ½ teaspoon vanilla, optional
- Soak the cashews in water for 4 hours or overnight. Drain the cashews and rinse until the water runs clear.
- Combine all ingredients in a high-powered blender and puree until very smooth, starting at the lowest setting and moving up quickly to the highest.
- Feel free to drink and store the cashew milk in the refrigerator at this point; however, there may be sediment at the bottom of your milk container.
- For a completely smooth milk, strain the concoction through a nut milk bag. Place the nut milk bag over a bowl or jar and pour in the milk. Allow it to drain briefly. Then squeeze the nut milk bag from the top down to speed up the process.
- Store in a sealed jar in the refrigerator and consume within 3–5 days.
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