Recipes

Coconut Cashew Milk

I love DIY “milks” — coconut, cashew, hemp, almond and brazil nut are my faves. These dairy-free milks are a great alternative for smoothies, chia seed pudding and warm latte-style drinks. When you make the milk at home, you don’t have to worry about added sugar or weird additives such as carageenan, a seaweed derivative that has been linked to inflammation, gut irritation and even cancer. This recipe was adapted from “Living Raw Food” by Sarma Melngailis.

Print This Recipe

Makes about a quart.

Ingredients

  • 1 cup unsweetened, dried coconut
  • 1/4 cup cashews, soaked for an hour (or overnight in the fridge)
  • 1 medjool date, softened in some warm water (omit for unsweetened version)
  • 1 teaspoon vanilla extract
  • a tiny pinch of sea salt — I love Vanilla Bean salt from Jacobsen Salt Co.
  • About five cups of warm, filtered water

Directions

  • Step 1

    Soak the dried coconut in the water, covered, for 30 minutes.

  • Step 2

    Transfer the coconut and water to a high-speed blender, along with the soaked and drained cashews. Blend ingredients until smooth.

  • Step 3

    Strain milk using a nut milk bag — you can also use a paint strainer from the hardware store.

  • Step 4

    Return the milk to the blender, along with the softened date, vanilla and the salt (if using). Blend again until smooth.

  • Step 5

    Pour into a large mason jar and chill. This should stay fresh about 2-3 days in the refrigerator, although I've been known to use it for longer.