08/25/2026
Hey sweet friends! Do any of you struggle with lactose sensitivity, IBS, follow a low FODMAP lifestyle, or deal with other gut-related issues such as bloating, gas, or digestive discomfort?
If so, this creamy homemade cashew milk recipe may be for you! It is refreshing, creamy, and delicious, with a texture similar to whole milk without the lactose. I’ve been working on this recipe for a few years, and I feel like I’ve finally mastered the texture, flavor, and creaminess I was looking for!
Creamy Cashew Milk
• 1 cup raw cashews, soaked (for the creamiest results, I like to soak mine in water for up to 2 days in the refrigerator)
• 1/4 cup canned coconut milk with simple ingredients, such as Thai Kitchen
• 1/4 tsp sea salt
• 4–5 Medjool dates, pitted
• 1 tsp vanilla extract
• 3 cups cold, filtered water
Drain and rinse your soaked cashews. Add everything to a high-speed blender and blend until completely smooth and creamy. If your blender leaves any pieces behind, you can strain the milk, but with a good high-speed blender you may not need to!
Pour into a reusable glass milk jug and refrigerate. I find it stays fresh for about 4–5 days. Give it a good shake before each use since natural separation can happen.
This is SO good in coffee, oatmeal, cereal, smoothies, or simply poured into a cold glass!
You can find reusable glass milk jugs on Amazon. If you’re interested in making homemade nut milks regularly, I can also send you the information on the nut milk maker I recommend.
Please let me know if you make it! I’d love to hear what you think.
With love,
Coach Brooke
