Cashew Nut Milk with Vanilla and Honey

July 22, 2013 // //

Cashew Milk Styled

I’ve recently discovered the world of nut milks – almonds and walnuts and cashews, oh my! This cashew milk recipe, which includes a bit of honey for sweetness and a vanilla bean for maximum fragrance, is by far my favorite. It’s been replacing boring-ol’ milk in my cereals, poured into oatmeal, splashed into tea, and whirred up in my morning smoothies. I’m already dreaming of cold weather nights, when I can curl up with a warm cup of cashew milk, spiked with cloves!

Cashew Nut Milk with Honey and Vanilla

This quenching nut milk is rounded out with a spoonful of honey and vanilla, and a pinch of sea salt for good measure

Author: Jessie Chien Bryson

Recipe Type: Drinks

Serves: 4

  • 2 cups unsalted cashews, soaked overnight
  • 5 cups water
  • 1 Tbsp Honey
  • ¼ tsp ground cinnamon
  • 1 vanilla bean
  • Pinch of sea salt
  1. Soak cashews in water in a small bowl overnight. Cashews should be puffy and plump the following day.
  2. Drain cashew nuts. Combine in blender with 5 cups water, honey, cinnamon, and one whole vanilla bean. Add a pinch of salt to heighten flavors, if desired.
  3. Blend on high for 30 seconds, or according to your blender’s specifications, until vanilla bean and cashews are thoroughly pulverized.
  4. Set a strainer lined with a cheesecloth over a medium sized bowl. Pour cashew milk into the strainer, and let drain for 5-10 minutes. When most of the liquid is drained, gather corners of the cheesecloth and wring out remainder of the milk liquid. Discard solids (or, use in a smoothie!!)
  5. Transfer to an airtight and/or glass container and refrigerate at least a few hours, or overnight if possible. Will keep for up to 5 days.

cashew milk from above