Cashew Milk

If you read my last post about my 1 year old getting pretty sick from cow’s milk, you’ll know I’m on a quest to find alternatives. While I give her store bought rice milk that is fortified with calcium and vitamin D I ventured into the land of making my own alternative “milks”.

I’ll be posting as I try new recipes, so here is my first: Cashew Milk

I was told this was one of the easiest to make and it was so true.


1 cup of raw cashews

4 cups of fresh water

1 pinch of salt

1 dash of cinnamon

2-3 dates for sweetness (you can also use stevia for a sugar free version)

1 splash of pure vanilla extract


Soak cashews in 1 cup of water for 4-6 hours or overnight. Soaking nuts not only brings out the flavour but it increases enzymes making them easier to digest and allows the body to absorb the nutrients more effectively. So afterwards, rinse cashews until they run clear.

Combine cashews, 3 cups of fresh water, and the rest of the ingredients in a high-powered blender (personally I use and love the Vitamix) and blend until it is completely smooth and milky consistency.

The greatest part about cashew milk is that you don’t have to strain it afterwards (or at least when made in the Vitamix) which gives it that delicious creamy flavour. The “milk” can then be used in any recipe calling for regular milk!



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