Plant Milk Recipe

Shopping for non-dairy milk can be very overwhelming and confusing. THERE ARE LITERALLY A HUNDRED DIFFERNT KINDS. Soy, almond, pea, cashew, coconut, hemp, quinoa, or maybe a combination of all of the above. It’s insane (in a good way).

There are a few brands that I love because their ingredients are super clean and there’s none of that added crap that you cannot pronounce. Those brands with great ingredients usually come with a greater price tag because they don’t pump their milk with additives and other unnecessary ingredients.

I’m not an expert or a dietitian, however I have been experimenting making different plant milks for probably the last 10 years and I would like to share my simple recipe I have been perfecting all this time!😉

This recipe uses very few ingredients. The base is mostly from cashews but I also add in hemp seeds for additional nutrients. Hemp seeds are protein power houses packed with B vitamins, zinc (flu season over here has been LIT), manganese, and iron along with plenty of others.

Why cashews?

I use cashews here because you do not have to strain the milk like you do with almond milk. Also, I consume a good amount of almonds by eating almond butter and baked goods with almond flour. I consume coconuts by adding coconut oil in my coffee. I do like both almond milk and coconut milk too, but I try to mix up the different types of fat in my diet so I’m not eating all the same things all the time (kinda like how my soy intolerance began).

Here’s how it goes:

• 1 cup of raw cashews soaked for about 2 hours

• 1/4 cup organic hemp seeds (I used shelled)

• 3 cups water

• 4 dates (adjust to your taste or omit completely)

• 2 teaspoons organic cinnamon

• Dash of pink salk

Soak the cashews for about 2 hours make sure the water comes up about an inch so the cashews are fully soaked. Once it’s time, drain the water from the cashews (do not use this as your water you will notice all the gunk that comes off of the cashews!). Next, add the soaked cashews and the hemp seeds in a high immersion blender with the water. Blend on high until you start to get that milky consistency. If you do not want little floaties in your milk you can drain the milk here and to remove floaties. I usually do not strain the milk because it does not bother me and I am also lazy and use the least amount of dishes as possible. Next, add the cinnamon and the dates and blend some more. You could add a little bit of sea salt here if you would like. Some people may add vanilla for a different flavor.


Great in:

Smoothies, shakes, coffee, lattes, granola, baking, cooking, ANYTHING!🤗


Happy blending!💗

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