Cashew Milk

I am finding that more and more of my Clients have an intolerance to dairy (specifically cow's milk products) and part of the challenge of being a Nutritional Therapist is being able to devise a diet that is both do-able and enjoyable around any intolerances.

Dairy (and its derivatives) seem to be in so many products these days, but there are more and more dairy-free alternatives becoming available in supermarkets and specialist stores.

There are some good dairy-free milks available but there are also some downright unhealthy dairy-free milks out there which contain some very suspect ingredients, so care is needed when choosing an alternative to cow's milk.

This recipe for cashew milk is great for people who like to make their own milk alternative so that they know exactly what is going into their daily cuppa.

Makes about 5 cups


1 cup raw cashews (about 140g), soaked in water for 4 hours
3 cups (or just over a pint) filtered water
2 teaspoons honey, (optional)
¼ teaspoon sea salt


1. Drain and rinse the cashews thoroughly. Place them in a blender with 3 cups water, honey (if using), and sea salt.
2. Blend on low for 30 seconds, then on high for 1 to 2 minutes, until completely smooth.
3. Pour the liquid through a mesh sieve to remove any large fragments.
4. Store in the fridge for up to 5 days.

*This is meant to make a thick milk, similar to whole milk. If you need a thinner product, add a little water at a time until you have reached your desired consistency.  Alternatively you can use less water to make more of a cashew 'cream'.

Cashews are packed with soluble dietary fibre, vitamins, minerals and numerous health-promoting phyto-chemicals rich in “heart-friendly” monounsaturated-fatty acids like oleic, and palmitoleic acids.