Cashew milk X Pastels | A Nut Milk how to: five ways

Making your own cashew milk is ridiculously simple-and rewarding. With its satin-like creaminess and rich flavor, dairy will not be missed. 


I have been making cashew based dips, dressings, sauces (you name it) for a long time now; but, to be honest this was my first time actually making my own nut milk (gasp). I had never attempted milk because I didn’t own a nut milk bag-but then I remembered one can order things like nut milk bags on the trusty old internet, and here we are.

It’s a shame that even at grocery stores with the healthiest of options, the dairy-free milk options are typically filled with ingredients that you simply don’t want in your life. I had just accepted these ingredients as unavoidable, but now that I know how easy it is to make your own nut milk, purchasing milk is a thing of the past.

IMG_6867 IMG_6868

I decided to make cashew milk five ways:

  • vanilla and sea salt
  • lavender
  • cardamom rose
  • spirulina mint
  • turmeric ginger

What you will need/preparation:

  1. a high speed blender
  2. a nut milk bag
  3. jars to store the milk
  4. plan ahead because you need to soak the cashews overnight

General Instructions:

Soak the cashews in water overnight. When you’re ready to make your cashew milk, rinse the cashews and pour out the water it was soaking in. Blend all of the ingredients (this applies to all flavors) in your high speed blender until completely blended, for a regular cashew milk, this means the color should be white. Next, take a large bowl and pour the contents of your blender into the nut milk bag holding it above the bowl (so that the liquid you are squeezing out of the bag, aka the milk, will be collected in the bowl, or whatever large receptacle you choose). Squeeze all of the milk out of the bag, so that all that remains in the bag is the cashew pulp (which can be used for other recipes so don’t throw it away!). What has gathered in the bowl is your cashew milk; store in sealed jars in the refrigerator for up to 4 days. Congratulations, you made milk! Relish in this moment.  Now see how to make the five varieties I made below:


 Vanilla & Sea salt


  • 1 cup of raw cashews soaked in filtered water overnight
  • 4 cups of filtered water
  • pinch of sea salt
  • 1 pitted date (optional; I didn’t use this but many recipes do, use if you like a little sweetness)

Cardamom Rose


  • 1/2 tsp cardamom
  • 2 tbsp rosewater
  • original cashew+water amounts
  • I added 1/4 raw beet for color, this is optional


  • 1 tsp organic culinary french blue lavender
  • original cashew+water amounts
  • I added 1/4 cup blackberries for color, optional

Spirulina Mint

  • 1 tsp organic spirulina powder
  • Around 10 mint leaves
  • original cashew+water amounts

Turmeric Ginger

  • 1 1/2 tsp ground turmeric or 1/2 inch knob of turmeric root (peeled)
  • pinch of ground ginger
  • pinch of cinnamon

Enjoy! Drink the milk by itself, or use in place of other milk in any recipe you’d like.




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