Silky Vanilla Cashew Milk
No nut milk bag required: soaked cashews melt into water with vanilla bean and a touch of coconut nectar for a thick, creamy glass in minutes.
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22 recipes in this aisle
Creamy pours from nuts, seeds and groats
Almond, cashew, hemp, Brazil nut and oat groat milks, plus golden, matcha and cacao lattes warmed gently or served over ice. Straining notes and pulp ideas are included with every milk.

Showing 1-22 of 22 recipes
No nut milk bag required: soaked cashews melt into water with vanilla bean and a touch of coconut nectar for a thick, creamy glass in minutes.
Buttery Brazil nuts blended into a luxurious milk and sweetened with ripe fresh figs, poured into a glass jug for a slow weekend breakfast.
Sweet coconut cashew milk poured over ice, then crowned with a vivid green matcha layer that drifts down slowly, sipped through a bamboo straw.
Matcha whisked the traditional way with a bamboo chasen, then poured over ice and cold almond milk in a cut glass for a crisp afternoon refresher.
Golden milk infused with whole star anise, cinnamon bark, cloves and cardamom, steeped slowly in warm cashew milk for a fragrant autumn cup.
Frozen banana, almond butter and chewy medjool dates blended with almond milk into a spoonably thick shake, finished with chopped almonds on top.
Whole oat groats soaked until soft, then blended briefly with cold water and a date for a mild, creamy oat milk that stays smooth rather than slimy.
Soft meat and sweet water from young Thai coconuts blended into a naturally sweet, silky milk that needs nothing added, poured into a glass pitcher.
Turmeric, ginger, cinnamon and a crack of black pepper stirred into warm cashew coconut milk, sweetened lightly with dates and served in a sunny cup.
The everyday nut milk: plump soaked almonds blended with filtered water, a single date and a pinch of salt, then strained until silky and bottled.
Hulled hemp seeds, soft dates and a little cinnamon blended into two tall glasses of nut-free, protein-rich milk, scattered with extra seeds.
Soaked walnuts and a handful of almonds blended with dates into a toasty-tasting, rich milk that is especially good poured over sliced apples.
A thick, pourable creamer of soaked almonds and cashews with a little vanilla and date, made for splashing into warm chai, carob lattes and herbal teas.
Soft green pistachios and a touch of turmeric blended into a gently warmed, cinnamon-scented milk, served in small glasses for sipping slowly.
Almonds soaked and briefly sprouted, then blended with green cardamom and dates for a lightly fragrant milk with a clean, rounded finish.
Ceremonial matcha whisked smooth, then topped with gently warmed macadamia milk and a poured foam heart for a calm, grassy morning cup.
An unsoaked shortcut for busy mornings, blending raw cashews with cinnamon, a date and cold water into two creamy glasses without any straining.
A pale green, refreshing glass of cashew milk shaken with matcha, coconut nectar and plenty of ice, easy enough to sip while reading on a warm afternoon.
A few threads of saffron bloomed in warm water, then blended with macadamia milk, turmeric and cardamom and frothed into a luxurious amber cup.
Valencian-style horchata made the raw way, with soaked tiger nuts, dates and a cinnamon stick blended into a thick, earthy-sweet drink served very cold.
A gently warmed cashew latte tinted gold with fresh turmeric and ginger, frothed until a soft cap forms that holds a simple swirl of foam art.
One batch of nut-free hemp milk poured three ways: plain and grassy, blended with strawberries, and sweetened with mango for a bright, colourful spread.