Strawberry Cashew Mylk
Recipe type: Vegan, Healthy, Dairy Free
The cashew milk on its own is deliciously creamy and versatile, and when blended with strawberries and vanilla it just tastes like a childhood favourite, simple and incredibly yummy!
Cashew Mylk
  • 100g cashews, soaked overnight or for at least 4 hours
  • 725ml filtered water
Strawberry Cashew Mylk
  • 125ml cashew milk
  • 125ml water
  • ½ teaspoon vanilla powder
  • 8-10 large strawberries, fresh or thawed frozen
For the Cashew Mylk
  1. Drain and rinse the cashews, then place in a blender with the filtered water.
  2. Blend, raising the speed from low to high, until the cashews have broken down and there are no lumps. About 1 to 2 minutes depending on your blender. I don't strain mine, as cashews are soft and easy to break down and make a creamy milk!
For the Strawberry Mylk
  1. Place all the ingredients into the same blender as the cashew mylk - no need to rinse - and blend until everything is combined and smooth.
*If you want to make it extra creamy, add an extra 125ml of cashew milk in place of the water.

SWEETEN - I haven't added any extra sweeter in mine, both in the plain and in the strawberry mylk. If you want it sweeter, dates, honey, and maple syrup are all good options!
Recipe by Sprinkle of Green at