The Most Badass Vanilla Cashew Milk Your Coffee Can Handle

I know what you’re thinking, and I like creamy milk in my coffee too.  Almond milk is too bitter, rice milk is too watery and I don’t like coconuts. But cashew milk…cashew milk is the bees’ knees AND the cats’ pyjamas AND always sold out at my favourite café.

The fat content of cashews helps with the rich creamy taste, but don’t be too concerned about the weight loss implications of said fat. Approximately 82% of their fat is unsaturated fatty acids, and about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil.

I do understand your reservations. Cows’ milk is what we know as ‘normal’. But it’s not normal, it’s just common. Personally, the thought of cows hooked up to machines for hours on end and baby calves being slaughtered for veal kind of gets to me, and the environmental impact of dairy farming can no longer be ignored. Plus, ever since becoming a mum and breastfeeding myself, the idea of being forcibly separated from your baby, regardless of species, pulls on my heart strings.

It’s ridiculously easy to make it yourself so go organic and activated for a super nutritional boost if you can, otherwise raw and unsalted cashews work just fine.

  1. Soak one cup of cashews for three hours (tip for young players: don’t leave them for longer than overnight or they’ll go mouldy).
  2. Drain and rinse the cashews and chuck them in a blender or food processor with one cup of water (filtered if that floats your boat) and 2 teaspoons of vanilla essence (optional but delicious).
  3. Blend until those cashews are no more and you’ve got smooth creamy milk.
  4. Strain it through a sieve and muslin until there’s no more sediment (you don’t have to do this if a bit of cashew dust in your milk doesn’t bother you).
  5. Drink your yummy vanilla cashew milk in a smoothie, coffee, tea or by itself!

I only use one cup of cashews at a time as without preservatives, it will only keep in the fridge for about three days.  You can play around a bit with the water to cashew ratio depending on how creamy you like your milk, and how far you need to stretch this batch..



This post was kindly supplied by accomplished blogger and serial trialler Zara Wright of NSW, Australia. Zara is a high school teacher, a mum and a blogger for – organic and natural beauty and skin care blog and online store – holistic nutrition and wellness centre – breastfeeding and post-natal blog and online store


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