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.
Cashew Nut Milk
Makes about 1 quart
1. Soak the cashews at room temperature for 24 hours, then drain.