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  • Writer's pictureNathalie Morris

Cashew Milk

This is the quickest, cleanest, and tastiest nut milk we've made so far. It even froths well with the coffee machine.

This year we've been focusing on adding more nutrients to our diet.

We've been slowly swapping out our staple pantry items (like stock cubes, muesli, spreads, bread, and soy milk) for simple home-made versions made entirely from a diverse range of whole foods.

A new recipe and a new routine takes a little time to get used to. Our transition to a whole-foods plant-based kitchen has been slow, but over time we've found some great new recipes, and adjusted them to work with our schedule, our tools, and our taste buds. Now we routinely make super tasty, practical, and quick staples without too much thought. This cashew milk is one of them.

We choose to make cashew milk because cashews soak fast (approx. 2 hours) and they don't require a nut bag or leave behind any pulp. This means we can make milk with our nutribullet and when it's blended we can just unscrew the blades, replace them with a flip top lid, and pop the milk straight into the fridge. This is so handy when we're travelling.

Once the cashews are soaked, this recipe takes 2 minutes and leaves behind zero washing up.

Pssst! Cashews are also an excellent source of vitamins, minerals, and antioxidants. They contain vitamins E, K, and B-6, and high levels of copper, magnesium, and iron. These minerals promote the growth of red blood cells, which makes for healthy blood vessels, nerves, bones, and a strong immune system.

Ok let's do it!


1 cup cashews

4 cups water

1 medjool date

pinch of cinnamon (optional)


1. Soak cashews

Cover the cashews with water and leave them to soak for 2-4 hours. If you're in a rush, use boiling water for 30 minutes. If it's late and you need milk in the morning, soak your cashews overnight in the fridge.

2. Make cashew cream

Add the cashews, a medjool date, a pinch of cinnamon, and ½ a cup of water to a blender. Blend at high speed for 2 minutes. If the texture of the cream is still grainy, blend for another minute until smooth.

3. Add water

Add the remaining 1 ½ cups of water and blend for a few seconds to combine.

This milk can keep for 2-3 days in the fridge. And like we said, it's great with coffee...


We've found that it's more efficient for us to halve this recipe and make milk every night. This is because our nutribullet can only hold 3 cups of milk. It also means that our milk is always fresh and delicious. If you're using a nutribullet and only making milk for up to 3 people, this routine could work well for you too.

The cream that we make in Step 2 of this recipe is amazing. You can serve it with fruit, cakes, and slices, and on vegan, refined sugar free date scones (recipe coming soon!).

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