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Cashew Milk

By Teresa Cutter

Cashew Milk
Cashew Milk

What's great about it

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! Cashews are also a good source of magnesium essential for energy metabolism and nerve function. 


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 and Inspiration

Add a pinch of ground cinnamon.

Use a little manuka honey, stevia or pure maple syrup in place of dates.

Boost protein and add 2 tablespoons Healthy Chef Protein to pump up the protein in the milk.

More healthy recipes from Teresa Cutter

Earth To Table Books and Apps The Healthy Chef
Earth To Table Cookbook - Hardcover
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