Got Milk? Yep, Creamy Cashew Mylk!


Raw cashew mylk is rich and smooth and closely resembles the look and texture of dairy milk. And you’ll have a delicious milk alternative free of Carrageenan and other additives found in store-bought brands.



A real food devotee, self-care connoisseur and Jedi mindset master dedicated to helping you have a body and life you love. I'm so glad you're here! Now, let's rock and roll :)

Now Trending:

Energy Shifting Activities For Stress Relief

Shifting Your Energy Around Food

Where You Really Find Your Self-Worth

Ready to make some SHIFT happen?

Let's set up a time to chat, so I can find out where you're at, where you want to be and how I can help get you there!

SCHEDULE Your free call!

Today we’re talking Milk. Or should I say, MYLK. Yes, that is my fancy way of spelling milk that isn’t actually milk. I haven’t drank regular milk in wow, probably 15 years. In desperate times, I would perhaps splash some cream in my coffee, but milk poured over cereal or a glass of milk—nope, not a drop. (I will save my speech on why I don’t drink regular milk for another post. You’re welcome 🙂

Instead, I happily make my own MYLK at home. My clients often ask how to make homemade mylks so today, I’m gonna give you my favorite Creamy Cashew Mylk Recipe.

Let me tell you, it’s so damn easy to make! No straining required. Raw cashew mylk is rich and smooth, and very closely resembles the look and texture of dairy milk. And you’ll have a delicious milk alternative that’s free of Carageenan and other additives that are found in store bought brands.

It’s also super easy to jazz up cashew mylk with additions like turmeric or lavender and honey.

Cashew mylk is perfect for smoothies, soups, cream sauces, desserts, and of course over your homemade granola or oats!

If possible, buy fresh raw cashews. Like all nuts, they are susceptible to rancidity and fungus because of the high fat content. So make sure to store your cashews in an airtight glass container in the fridge—I love using mason jars. They should keep fresh like this for about 4 months.

Cashews are an awesome source of protein, B and E vitamins, and minerals like magnesium, zinc, copper, iron, and yep, calcium to support healthy bones, teeth, and muscles. So yes, you read that right, you don’t need cow milk for the calcium.

Believe it or not, those creamy cashews are actually lower in fat than peanuts, almonds, walnuts and pecans. They contain monounsaturated fatty acids, such as oleic acid, that help regulate blood pressure and cholesterol for heart health. They also have what’s referred to as a “high energy density” that can help to stave off fatigue.

And I do LOVE me some cashew mylk! So, without further ado, here’s my fav recipe.

Creamy Cashew Mylk:

– 1 cup raw cashews, soaked for 2-4 hours

– 3-5 cups filtered water, depending on how thick or thin you prefer

– pinch of Celtic sea salt or Himalayan Pink Salt

– 1 ½ teaspoon alcohol free vanilla extract

For added sweetness:
2-3 pitted dates or 2 Tablespoons Pure Organic Maple Syrup

To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar.  Cover the container with a breathable kitchen towel and allow to soak at room temperature for 2-4 hours.

1 )  Drain the cashews and throw away the soaking water. Rinse the cashews a few times.

2)  Put the rinsed cashews, fresh filtered water, vanilla and salt in your blender (and pitted dates or maple syrup if using), and blend on high until smooth and creamy—about one minute.

3)  Store the mylk in a sealed container in the fridge. Cashew mylk made with soaked cashews will keep for 3 days in a very cold fridge. Un-soaked cashew mylk will keep for about 5 days.

4)  Drink and say YUM!

Let me know what you think in the comments below!


LOVE + cashew cream,

Moniqua Plante




+ show Comments

- Hide Comments

add a comment

  1. […] prefer to use my homemade cashew or almond milk, but in a pinch I’ll use store bought unsweetened vanilla almond milk because […]

  2. […] Plant-based ingredients can last up to 5 days in the fridge, while animal protein will stay good for 2-3 days. You can also make your dressings and sauces ahead of time too, as well as any alternative milk you need. (Here’s a recipe for my Creamy Cashew Mylk.)  […]

  3. […] out this recipe for my Creamy Cashew Mylk, which requires no cooking […]

  4. […] out this recipe for my Creamy Cashew Mylk, which requires no cooking […]

Leave a Reply

Your email address will not be published. Required fields are marked *

I'm Moniqua, your new let's-get-real friend.

Hey there!

A Real Food Devotee + Self Care Connoisseur + Jedi Mindset Master dedicated to helping you elevate your health, your life—and your career.

get to know me!

Certified Health + Life + Confidence Coach
for Actors and Creative Professionals

More fabulous freebies


Busy Gal's On-the-Go Snack Guide

With 25 recipes and snack ideas, this will be your go-to-guide for keeping your energy soaring no matter where you are. So, whether you're busy working from home or on the road, you can keep your glow while on the go!

gimme the snacks!



The Magical Morning Guide

Your step-by-step guide to creating magical morning habits and rituals that will totally transform your days from MEH to MAHHHVELOUS—even 
if you're not a morning person!

follow along 
on Instagram:




© Moniqua Plante Wellness 2020