+ the healthy chef recipes +

Purely Delicious Cashew Milk


I absolutely love drinking cashew milk.  It’s purely delicious, velvety and creamy white that’s perfect on it’s own, served along side a batch of my chocolate chip cookies or blended into super yummy power smoothies. What I love about cashew nut milk is that it requires no straining after blending, so all you have to do is pour into a glass and enjoy. 


Cashews are high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and feeling great! Serotonin is also crucial for the proper development of the enteric nervous system (ENS) to support digestion. Cashews are also a good source of magnesium essential for energy metabolism and nerve function. The heart healthy fats are mostly anti-inflammatory oleic fats. These monounsaturated fats are the same as found in olive oil and macadamia that are good for cardiovascular health.

+ ingredients & methods +

ingredients (Makes 1 jar)

1 cup (145 g / 5 oz)  raw cashew nuts
6 cups (1.5 litres)  filtered water
4 – 6  fresh pitted dates
1 teaspoon vanilla bean paste, extract or 1 vanilla bean, scraped
pinch sea salt


  1. Soak cashews overnight in 2 cups of water.
  2. Drain the soaking water.
  3. Place cashews, 6 cups of water, dates, vanilla and sea salt into a high performance blender.
  4. Blend for 30 seconds or until milk is creamy white.  You don’t need to strain this milk – it will be pure, creamy and delicious.
  5. Store in a glass bottle or jar in the fridge for up to 1 week.
  6. Enjoy , nourish and delight.
+ notes & inspiration +
  • Add a pinch of ground cinnamon.
  • Use a little manuka honey, stevia or pure maple syrup in place of dates.
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