Raw Recipes

Cashew Milk

Posted on June 06 2012 | (2) Comments
Category: Raw Dessert and Snack Recipes

Yield: 2 cups, 4 servings

Cashew Milk is especially quick to make, as it does not need to be strained.


  • 1 1/2 cups water
  • 1/2 cup soaked cashews
  • 2 teaspoons maple syrup or agave nectar
  • 1/2 teaspoon vanilla extract (optional)


  • measuring cups
  • measuring spoons
  • blender
  • rubber spatula

Put the water, cashews, maple syrup, and optional vanilla extract in a blender. Process on high speed until smooth. Stored in a sealed container in the refrigerator, Cashew Milk will keep for 5 days. It tends to separate, so shake well before using.

Per serving: calories: 114, protein: 3 g, fat: 8 g, carbohydrate: 8 g, fiber: 1 g, sodium: 2 mg

Cashew Cream: Decrease the water to 1 cup. Cashew cream makes a good substitute for dairy cream in coffee or tea.

Chocolate Cashew Milk: Add 3 tablespoons of unsweetened cocoa powder and an additional 2 1/2 teaspoons of maple syrup.

Previous Comments

On January 27, 2013 .(JavaScript must be enabled to view this email address) said...

How big is the per serving size; cup, tablespoon ?  Also is the fat content listed (8g) referring to monounsaturated or another type?
Thank you,

On January 28, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Lesley,

Each serving is 1/2 cup (the yield says 2 cups, 4 servings). The fat is nearly all monounsaturated.


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