Cashew milk is a great healthy, non-dairy alternative to milk. It’s smooth … It’s creamy … It’s delicious … It’s easy to make!

Worried about saturated fat found in animal products? Unlike regular milk, cashews contain monounsaturated fats, making them a heart friendly nut.

Cashew milk makes a wonderful addition to fruit smoothies, is yummy with granola, great in a chai tea latte, awesome in pancakes, and the list goes on!

I absolutely love it! Did I mention that making your own homemade cashew milk is effortless?!  And, like all things you make from scratch, you get to be in control of both the quality and quantity of ingredients you use. Which I think is a huge health advantage for all of us!

Feel free to play around with the recipe. If you don’t like cashews use almonds (or any nut you like). Try adding a pinch of ground vanilla bean …. maybe a dash of cinnamon!

Health Benefits of Raw Cashews Include:

Monounsaturated fats & Oleic acid  – good for your heart.

Antioxidants – protect against free radical damage.

Tryptophan – precursor to serotonin; can’t have serotonin without the presence of tryptophan.

Magnesium – essential for nerve and muscle function, a healthy heart and brain, building strong bones and many other biological processes inside the body.

Manganese & Iron – important for iron regulation and oxygenation of the blood.

Calcium – relaxes the muscles

Copper – reverses gray hair.

Phosphorus – necessary for bone density.

Selenium – is immune boosting and has anti – cancer effects.

Good source of zinc – important for immune system and adrenal glands. Also helps in the regeneration of skin cells.

Recipe: Creamy Homemade Cashew Milk

Creamy-Homemade-Cashew-Milk - Sophisticated Booty


  • 1 cup raw organic cashews, soaked for at least 6 hours, drained and rinsed
  • 4 cups spring water
  • 1-2 tablespoons raw organic honey or clear agave syrup (optional)


  • Place all ingredients into a high-powered blender. Blend for 1-2 minutes.
  • Tip: If using almonds or another nut other than cashews, strain using a cheesecloth, or nut milk bag, for a smoother, creamier milk. This step isn’t necessary if using cashews.


Best of Health,


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