Cashew Milk
Recipe by Chef Michael Williams
Michael Williams

Cashew Milk

  • Prep time 5 mins

This recipe is perfect replacement to saturated fat laden dairy cream. Its rich and flavourful and is loaded with all the goodness of raw



  1.  Soak cashews in water at room temperature for 10-12 hours. Drain water and then add cashews to a food processor or blender with 1 cup of water for cashew cream and 1 ½ cups for cashew milk.
  2.  The finished product has a slightly grainy texture. For a smoother texture pass the cream through a fine mesh strainer.


  •  Use this cream/milk on your morning oatmeal, as a base for stirfry’s, in smoothies or even in your coffee!

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