Cashew mylk recipe

Normally I go for almond mylk but recently learned that cashew mylk is a great alternative. Its creamy and healthy and you don’t end up with any meal that you need to turn into something – brill if you’re low on time.

Cashews are another great nut, they have about 21% protein and contain a good balance of fats that can help decrease LDL cholesterol, good for the heart. They’re also packed with minerals, particularly magnesium and copper which are important for strengthening our bones, and giving you shiny shiny hair. 

I add this mylk to oats, smoothies or turn it into a latte with coffee or chai. Really good for morning or afternoon hunger pangs.

Give it a try.


1 cup organic cashew nuts (70 g)

3-4 cups of water

2 medjool dates (pitted) (optional)

sea salt (optional)

cinnamon or nutmeg to taste (optional)



  1. Place the cashews in a heat-proof bowl, and pour over boiling water to cover. Soak for at least 15 minutes. Alternatively you can soak in cool water overnight in the fridge if you’re not in a hurry.
  2. Drain and rinse the soaked cashews. 
  3. Add drained cashews, 3 cups of water and dates* to your blender, along with the salt and spices if you’re adding those. Blitz like crazy until it looks smooth and creamy without chunks.
  4. Add more water if you like the mylk thinner.

It will store well in the fridge for up to 3 days when kept in a jar with a lid, may separate a little over time … just give it a shake.

*For an alternative to dates use coconut sugar or honey.

Makes a great chai latte: warm the mylk with chai tea, grate over some nutmeg, throw in a cinnamon stick – looks super swish.