Cashews make the most delicious milk, you can drink it hot or cold, on it’s own, or make raw cacao hot chocolate and matcha green tea or turmeric lattes.  It’s a hug-in-a-mug kind of a drink.  Just use it whenever you would use regular milk, as it’s a great way to reduce or eliminate dairy products from your diet.

Cashews have many health benefits and are an abundant source of essential minerals.  Not only are they lower in fat than other nuts, but they contain heart protective monounsaturated fats (which is similar to olive oil) and are associated with lowered triglyceride levels and lowered inflammation and so handy for diabetics too.  They have a high antioxidant content and help fight certain cancers, they help maintain bone health, prevent gallstones, support healthy brain function and maintain skin health.  They are a high source of copper which is responsible for many processes in the body including the production of the skin and hair pigment melanin, as well as the production of collagen and elastin which supports the skin’s elasticity and defends against ageing.  A mug of cashew milk before bed will increase serotonin levels to help you go to sleep zzzzzzzz!

I love this recipe, especially as you don’t need to strain it like you do other nut milks, and it’s oh-so easy.  It’s from the book Plenish by Kara M.L. Rosen which is my absolute bible when it comes to nourishing juices and nut milks.

Go on – give it a go!


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Thick & Creamy Cashew Milk
  1. Soak the cashews in the water for at least 2 hours.
  2. Add to a high speed blender along with the remaining ingredients and whizz until smooth.
  3. Refrigerate immediately and serve ice cold or heat up for hot chocolates and lattes.
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