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Nutmeg and Cardamom Cashew Milk

Nutmeg and Cardamom Cashew Milk

Nutmeg and Cardamom Cashew Milk

Preparation time: 30 minutes soaking + 5 minutes prep
Servings: 1 litre
It doesn't get richer or creamier than fresh cashew milk. It's actually super easy to make - all you have to do is soak the nuts, rinse, then blend! Admittedly, if you're in a rush, you can skip the whole soaking part. What's best about cashew milk is that there's no skin on the nut, so there's no pulp to filter out. This recipe is as good hot as it is cold. It's a perfect thing to warm up to in front of your fireplace.


  • 1 cup PRANA organic non-roasted cashews, soaked
  • 2 cups filtered water
  • ¼ cup to ½ cup coconut milk
  • 6 PRANA organic Medjool dates, pitted
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • ⅛ tsp nutmeg
  • ¼ tsp ground cardamom
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  1. Soak the cashews for 30 minutes, then rinse. Put all ingredients in a blender and mix until smooth.

 NOTE: If the Medjool dates are too dry, you can rehydrate them a bit in warm water before blending.

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