Helping you live a healthy happy life

How to Make Cashew Milk

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Lactose intolerance is becoming more widespread these days, especially among my clients suffering from IBS issues. While in this case, taking lactase – the enzyme we need to digest lactose – will help reduce the symptoms, many of us IBS fighters suffer from milk protein intolerance. This means that the enzyme trick won’t help and we would be required to either forget about this creamy delight or try some alternatives. This is where nut milks come not even useful but also more delicious and nutritious. They are packed with good fats necessary for healthy skin and heart, along with protein and fibre.

One of my favourite recipes is with cashew nuts –  the easiest and most fuss-free milk you can start off with. Below are a few ideas, inspired by Madeline Shaw and the EatGreenCake blog.


1. Cashew Nut Milk 

  • 100g of cashews
  • 300ml water
  • 1/2  vanilla pod
  • tiny pinch of salt


  1. Soak the cashews in salty water to cover them for 4 hours. Use a pinch of Himalayan salt.
  2. Drain the water in a sieve, add the soaked cashews with the water, vanilla and salt. Blend together for 3-4 minutes.
  3. Keep for up to 5 days in the fridge in a sealed container


2. Chocolate milk


  • 200ml of cashew milk
  • 1 tbsp of raw cacao
  • 1 tsp of coconut oil
  • 1 avocado or banana


  1. Place everything in the blender for a minute or two.
  2. If it needs more sweetening add stevia or good quality organic honey. If you need more bulk add SunWarrior Chocolate Powder – mixed blend or Vital Protein Pea Vanilla protein powder. This smoothie will last for 2-3 days in the fridge.


3. Green milk


1/2 cup cashew milk
1/2 cup water
1 raw avocado
1 large bunch spinach, kale
3 – 4 cubes of ice

Here’s how
Blend all ingredients in a high speed blender and top with cacao nibs, blueberries, and hemp seeds.

Hope you enjoy the recipes busy bees and let me know how you get on:)

With Health & Balance,

Maya xxx


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