You May Also Like

I tried a Whole30 meal delivery service that made meal prep a breeze

PSA: the FDA doesn’t clearly define “egg”…so what’s in your breakfast sandwich?

Are the new Ben & Jerry’s vegan flavors healthy?

This is what happens to your gut when you go on a juice cleanse

The genius hacks 5 celebs use to conquer their sugar cravings

Candice Kumai’s fave low-sugar breakfast recipes for longevity

Why every busy person should make cashew milk (not almond milk)


1/2

Welcome to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.

Almond milk may be the wellness set’s go-to for a smoothie boost or coffee upgrade—but cashew deserves its own special spotlight as an ultra creamy, dairy-free beverage miracle. Why?

News flash: It’s incredibly easy and doesn’t require any straining with a fancy sieve or the purchasing of cheesecloth. You just need a decent blender.

So in the second episode of our foodie-fabulous video series Well Done, we’re teaching you how to make your own. Healthy chef Alexis Bondaroff, the brains behind catering company Bond&Taylor, breaks it down in just three steps.

“There’s something about cashews that’s really milkshake-y.”

“I love all nut milks,” Bondaroff says. “But with cashew, there’s something about it that’s really milkshake-y and it has a really subtle, beautiful flavor”—it transports your coffee into a whole new latte universe, your weekday granola into a Sunday brunch… you get the picture. Bondaroff says that it takes flavor additions really well, too, and sometimes adds things like lavender for a subtle twist. So feel free to get creative with yours.

Watch the video on how to make cashew milk, and scroll down for the simple recipe.

Get Started
2/2

Cashew Nut Milk

Makes about 1 quart

Ingredients
1 cup raw unsalted cashews
4 cups filtered water
1 Tbsp maple syrup, or to taste
1 tsp cinnamon
Pinch of Himalayan pink sea salt

1. Soak the cashews at room temperature for 24 hours, then drain.

2. Add soaked cashews and filtered water into a blender or food processor, and blend until smooth.

3. If necessary (depending on the quality of your blender), strain the mixture through cheesecloth over a mason jar or pitcher. The cashew milk will keep for three days in the refrigerator. Enjoy!

If you’re feeling inspired, take things a step further with vegan cheese or try these vegan milkshake recipes for healthy comfort-food gold.