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Creamy Cashew Milk

Naturopath Lauren Glucina
AKA, Kind Milk! A creamy, delicious, dairy free plant milk. Makes 1 litre / 1 quart.
5 from 4 votes
10 mins
Total Time 10 mins
Course Drinks
Cuisine Dairy-free, Plant-based, Raw
Servings 1 litre/quart
Calories 50 kcal


  • Blender
  • Nut milk bag or fine mesh cloth
  • Bowl


  • 1 cup cashews
  • 1 cup shredded coconut
  • 4 cups water
  • pinch fine sea salt
  • 1 teaspoon vanilla paste
  • 1 teaspoon honey

To flavour (chocolate):

  • 2 tablespoons raw cacao powder
  • 1 teaspoon cinnamon
  • 2 Medjool dates

To flavour (berry):

  • handful fresh berries


  • Soak cashews in ample water for up to 8 hours, to soften them for easy blending and a smooth end result.
  • Drain and rinse cashews, pop in the blender with coconut and water, blitz.
  • Pour the cashew milk into a sieve placed over a bowl, lined with a nut milk bag.
  • Gently squeeze until all the liquid is pressed out and you’re left with the dry pulp (discard).
  • Pour the freshly strained milk back into the blend, add sea salt, vanilla and honey, and blitz again ready to drink.

To make a chocolate flavoured milk:

  • Add cacao, cinnamon and dates, blend well.

To make a berry flavoured milk:

  • Add fresh berries, blend.
  • Serve chilled.


  • Aside from cashews – you can use almonds, Brazil nuts, hazelnuts, walnuts, pumpkin seeds, sunflower seeds and sesame seeds all interchangeably.
  • Straining your cashew milk is ideal, as this way there will be less separation after time.
  • Store in a glass jar, refrigerated for up to four days.
  • You can save the pulp from the nuts and coconut, dehydrate until 100% dry, and store in a glass container. Use the pulp in place of almond meal in your baking.
  • You can freeze this recipe - in fact, frozen cubes are handy for smoothies.


Serving: 1cupCalories: 50kcal
Keyword Cashew Milk
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