Homemade Cashew Milk – The Simplest, Healthiest, and Creamiest

If you’re looking for a plant-based milk that not only tastes amazing but also genuinely supports your health – you absolutely have to try homemade cashew milk. It’s my all-time favourite among all plant-based drinks. Not only is it incredibly easy to make, but it’s also natural, nourishing, and far superior to most store-bought alternatives.

Perfect for Coffee, Porridge and Cooking

I make cashew milk regularly – for coffee, porridge, smoothies, and cooking. Its silky, creamy texture makes lattes taste better than in most cafés. What’s more, thanks to one clever little ingredient, this milk doesn’t separate, even after several days in the fridge, and it stays smooth and uniform in coffee. The secret? Sunflower lecithin – more on that in a moment.

Why Homemade is Better than Store-Bought

Unlike most store-bought nut milks, which contain only 2–3% nuts (Alpro, for example, has just 3%) and are thickened with gums or starches, homemade cashew milk is naturally rich and creamy. All you need is a few basic ingredients, most of which you can easily find in health food shops.

A Treasure Trove of Minerals

Why cashews? These little nuts are nutritional powerhouses, rich in essential minerals such as magnesium, phosphorus, zinc, iron, copper, selenium and potassium. They’re also especially high in vitamin K and B6 – vital for supporting the immune system, nervous system and bone health.

The Health Benefits of Cashew Milk

Thanks to their healthy unsaturated fats, cashews support heart health, help maintain balanced cholesterol levels and promote skin repair. The zinc and copper content aids tissue regeneration, while their low glycaemic index helps stabilise blood sugar levels. Cashew milk is a fantastic choice for anyone looking to support their nervous system, boost concentration, and feel their best.

Recipe

• ½ cup cashews (ideally soaked overnight)
• 1 litre water
• 2 tablespoons xylitol (or other natural sweetener like dates, coconut sugar or erythritol)
• 1 tablespoon sunflower lecithin powder (prevents separation and adds creaminess – I use Hellenia brand)
• ¼ teaspoon salt
• ½ teaspoon vanilla extract (optional, but highly recommended – I love the Nielsen-Massey one from Sainsbury’s)

Put everything into a high-speed blender and blend for a few minutes – longer than usual. You don’t need to strain it! Cashews blend beautifully, leaving no pulp or waste.

Why Add Sunflower Lecithin?

I discovered lecithin during my pregnancy, when I wanted to increase the amount of choline in my diet – a nutrient that’s crucial for the development of a baby’s nervous system. Sunflower lecithin is a natural substance extracted from sunflower seeds. It’s rich in phospholipids that support the brain, liver, and nervous system.

It also acts as a natural emulsifier – combining fats and water so your milk doesn’t separate, even after days in the fridge. Lecithin supports memory, focus, fat detoxification, and hormonal and lipid balance. It’s a small addition that makes a big difference – in both texture and nutrition.

Why It’s Worth It

Homemade cashew milk is more than just a simple recipe – it’s a conscious choice. It’s a healthy alternative to store-bought options, free from unnecessary additives and chemicals. And the taste? Absolutely divine – creamy, slightly sweet, with a subtle nutty note. Once you try it, you’ll never want to go back to supermarket cartons.

If you try this recipe, I’d love to hear what you think – feel free to share in the comments!