Purely Delicious Cashew Milk

Cashew Milk Graded A-5126

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. I love using aromatics such as vanilla bean or cinnamon to enhance the flavour profile then add a few spoonfuls of  my  protein to boost the protein levels in the milk. 

What’s good about it:
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.

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

Soak cashews overnight in 2 cups of water.
Drain the soaking water.
Place cashews, 6 cups of water, dates, vanilla and sea salt into a high performance blender.
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.
Store in a glass bottle or jar in the fridge for up to 1 week.
Enjoy , nourish and delight.

Additional Boosters
Add a pinch of ground cinnamon
Boost protein and add 2 tablespoons Healthy Chef Protein to pump up the protein in the milk
Use a little manuka honey, stevia or pure maple syrup in place of dates

Nutritional info per 100 ml

protein: 2.2 g
Total fat: 6 g
Saturated: 1.1 g
Carbs: 2 g
Fibre: 0.7 g
kilojoules: 303
Calories: 72


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24 Responses to “Purely Delicious Cashew Milk”
  1. Angela says:

    Yum! Didn’t realise was so simple. Ongoing cut the dates out and make this, thanks for another scummy recipie.

  2. Clarisse says:

    Cashew milk is my favourite nut milk – it also makes great vanilla cream too!!! Love your recipes Teresa – Keep them coming :) Inspiring!!

  3. Great recipe! Thanks . Can’t wait to make this.

  4. Jody says:

    Hey Teresa
    Love this. But do I need to rinse the cashews after soaking? Jodyx

  5. This is too good, I have started using cashews for all my creamy based toppings especially cheesecake as I experiment with raw foods. Love your work! Xx Dani

  6. Rachel says:

    You can use 4 Tablespoons of cashew butter instead of 1 cup of cashews? Is that correct? If so, I can easily make it with a regular blender as I do have the butter but not a high powered blender!

  7. Seona says:

    How long will this last? Thanks :)

  8. Nicole says:

    I’ve tried a few of the other milks (almond, pumpkin, even coconut), but this was the easiest by far! To get the texture right on the other ones required straining which was fun but laborious – this milk was literally ready in 1 minute! I also started with some cashew cream (slightly softer than cashew butter but made in the same way) left over from my breakfast fruit salad, and just thinned the rest with the required amount of water (and date!).

    I quickly followed up with your macadamia milk which was just as easy – thanks for the inspiration! What an easy way to eat real whole food.

  9. Anne healey says:

    Hi Theresa, mine has turned out a little chunky this morning? Do you have any suggestions?

  10. Even cashews got a high vitamins which is more helpful to gain lot of nutrients to human body. Excellent post!. I am very glad to share this post!.

  11. Barry says:

    Hello Teresa,

    I have started making cashew nut milk but have one problem with it.

    I do strain it through a nut milk bag but when I add it to my coffee it separates out from the coffee within seconds and won’t stay mixed in.

    Is this to be expected? I don’t understand why it won’t stay mixed in, in the same way that dairy milk does.


    • Suzette says:

      I made some cashew milk this morning & I strained mine in my nut milk bag. It turned out wonderful and I too added it to my coffee and it mixed fine with no separation. Could your cashews be roasted? Did you shake the milk very well before pouring? Hope you find the culprit. :)

  12. Paula says:

    Such an easy recipe! Just made this using my food processor and had to strain it, do you think I could turn the strained cashew into cashew flour? Or anything else I can use it for? Don’t want to waste if I can still use it :-)

  13. Rosemary says:

    Just what I need to do right now…a real answer. I was looking for something really sustaining and up building and you have given me the information I was looking for. Thank you so much….can’t wait to try it. Sounds wonderful.

  14. Cherrie says:

    To make sure there will not be a need to strain it, just blend with about 1 cup of the water to start with, until smooth. Then add the rest of the water.

  15. Al says:

    Hi, just wondering how long this will keep in the fridge. Mine has been in there for about two weeks (i made a ton, careless)…. what exactly happens when it goes bad? Thank you

  16. Suzette says:

    I’m curious what the calories per 8 oz of cashew milk is once it’s strained. Any idea?

    Suzette :)

  17. Liv says:

    Thank you for this delicious recipe! It turned out really well.
    I planned on using this every morning in our coffee/Chai etc. but I read online that cashews contain lots of fungi and molds and that cashew milk shouldn’t be consumed daily.
    I am confused. What is you take on this?
    Thank you for your time!

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