Cashew Nut Milk with Honey and Vanilla
Recipe Type: Drinks
Prep Time: 
Total Time: 
Serves: 4
This quenching nut milk is rounded out with a spoonful of honey and vanilla, and a pinch of sea salt for good measure!
  • 2 cups unsalted cashews, soaked overnight
  • 5 cups water
  • 1 Tbsp Honey
  • ¼ tsp ground cinnamon
  • 1 vanilla bean
  • Pinch of sea salt
  1. Soak cashews in water in a small bowl overnight. Cashews should be puffy and plump the following day.
  2. Drain cashew nuts. Combine in blender with 5 cups water, honey, cinnamon, and one whole vanilla bean. Add a pinch of salt to heighten flavors, if desired.
  3. Blend on high for 30 seconds, or according to your blender’s specifications, until vanilla bean and cashews are thoroughly pulverized.
  4. Set a strainer lined with a cheesecloth over a medium sized bowl. Pour cashew milk into the strainer, and let drain for 5-10 minutes. When most of the liquid is drained, gather corners of the cheesecloth and wring out remainder of the milk liquid. Discard solids (or, use in a smoothie!!)
  5. Transfer to an airtight and/or glass container and refrigerate at least a few hours, or overnight if possible. Will keep for up to 5 days.
Recipe by Honest Cooking at