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Cashew Milk (The Milk Alternative for Lazy People)

All nut milk (insert snicker from my husband and eye-roll from me) is delicious (“that’s what she said”–see what I live with?).  Anyway, can we keep our minds out of the gutter here?  This milk is my favorite of all-time.  For starters, most nut milk requires straining through a cheese cloth or nut bag, and a lot of prep work.  I don’t have time for that!  The great thing about cashew milk is you simply blend it all together.  The result is a super smooth, creamy, and slightly sweet beverage.  The second reason I super love it, is that it tastes SO good as a coffee creamer. Because you blend the cashews, it is creamy and not thin like a lot of other milk alternatives.  My boys like to drink it straight-up.  It is delicious on it’s own, as coffee creamer, or take it next level and dip your brownies in it!



1 cup raw cashews

3-4 cups water

2 TBSP honey or maple syrup

Sea Salt, 1/8 teaspoon

2 teaspoons vanilla

Cinnamon, (optional/to taste)



  1. Soak your cashews in water for about five hours (or overnight in refrigerator).
  2. Discard soaking water and rinse cashews in strainer
  3. Place in blender and add 3-4 cups water depending on how thick you want it.  (I lean toward 3 cups because I use it as coffee creamer).
  4. Blend on high speed until mixture is smooth.
  5. Store in refrigerator and use within the week.


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Key words: paleo, coffee creamer, milk alternative, nut milk

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