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Cashew Nut Milk

Sue Carey

A delicious dairy alternative and a good source magnesium, cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! The following recipe yields 5 cups.


1 cup // raw cashews

2-4 cups // water

1 tsp or so // maple syrup or raw honey to taste

1/2 to 1 tsp // vanilla extract

A few grains // sea salt

Pinch of // cinnamon (optional)

Tiny point of knife // turmeric (colour)



Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain and rinse until the water runs clear. 

Add the cashews and two cups water to a blender.  Blend until smooth (may take up to 2 minutes)

Add more water until you get the consistency you want - milky or creamy.  Add flavourings.  

Taste for flavour and adjust according to preference

Store the milk in a lidded glass container in the refrigerator. It should keep for 3 to 4 days.

Note: This recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.