Cashew Mylk

image from pinterest

image from pinterest

My absolute favorite “milk” to make. Cashew mylk is so dreamy (and creamy, but I really dislike that word). It’s better than Almond Mylk, in my opinion, and is a nice little switch up too. I use almond flour and almond butter on a frequent basis, so I like to make cashew mylk in order to do something different and give my body different nutrients. What makes this “milk” even better is you don’t even have to strain it! Just blend all the ingredients in a high speed blended and you are good to go! The best. Here are all the ingredients and the easiest process ever:


1 cup of soaked cashews (soak for at least 2 hours, preferably around 4, in order to make the nuts easier to digest)

3.5-4 cups filtered water

2-3 pitted dates

1 tsp cinnamon

a pinch of Himalayan sea salt

optional: a few drops of stevia or 1 tsp of Manuka honey


Blend everything together in a high speed blender, alternating from low to medium/high for a few minutes. The cashews should be soft from the soaking and will blend with the water nicely, allowing you to drink the milk, chunk free, without straining!

Enjoy babes!

With love always,