Strawberry Cashew Milk

by autumn on June 29, 2011


I picked some strawberries with some friends. Much more about this soon. I’ve been working my way through the flat and want to share with you just what I did. For now, I want to give you this super easy recipe for the most refreshing drink I’ve had in a while: Strawberry Cashew Milk.

Here’s a little secret: cashews do amazing things when soaked in water and blended. Not in one of those fancy blenders that we all want, just a regular old blender. Even if you’re someone who gladly eats cow-dairy products like sour cream and crème fraiche, I’d urge you to give the creaminess of cashews a chance. Soak a handful of raw cashews overnight and then place in a blender on high speed, adding water gradually until there’s just enough to blend. Cashew cream is that easy and you can use it like you’d use any fresh, soft cheese.

Unlike other homemade, non-dairy milks, cashew milk doesn’t need to be strained. You certainly can if you prefer to, but I’m guessing you’ll find it isn’t necessary. I didn’t sweeten mine because I really love the clean flavors of the cashews and the strawberries, but do mix in your preferred liquid sweetener if you’d like. Cashews, strawberries, water, a pinch of salt: that’s it.


Adapted from Elana’s Pantry

Strawberry Cashew Milk


  • 1 cup raw cashews
  • 4 cups water
  • 1 cup fresh strawberries, coarsely chopped
  • 1 pinch salt

Cooking Directions

  1. Place the cashews in a bowl and cover them with water by 1 inch. Leave them to soak overnight.
  2. Drain and rinse the cashews and place them in a blender with the remaining ingredients. (Note: your blender may be quite full, but as long as your lid is on tight, you shouldn't get too much splashing. If you're worried about spills, blend in two batches.)
  3. Blend on high speed for between 1-2 minutes. The time will vary based on the quality of your blender. Mine's crappy, so I blended for closer to 2 minutes, until the mixture looked homogeneous.
  4. Store in a jar in the fridge and shake before drinking.


More homemade non-dairy drinks:

Cashew Oat Milk with cinnamon and agave from Joy the Baker

Almond Milk from Simple Scratch Cooking

Horchata from David Lebovitz


{ 3 comments… read them below or add one }

1 Lauren June 30, 2011 at 3:31 pm

I’m definitely a cow-milk kind of girl, but you’ve got me interested. I can’t resist pink food.


2 autumn June 30, 2011 at 9:20 pm

Thanks, Lauren! I’m the same way about pink stuff 🙂


3 Laura @ Novelbite July 2, 2011 at 5:05 pm

I’ve got to try this! I did a five year stint as vegan, and while I couldn’t keep it up, I never lost my appreciation for good nut milks. Thanks for sharing!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: