Nut milk is an excellent dairy-free alternative to milk. Almost any nut can be made into milk, but cashew is possibly the easiest to make because there is no need to blanch them beforehand, and the nut has little-to-no pulp. This recipe includes Cinnamon Bark oil, which helps support healthy immune function when taken internally.*
Make this recipe with a variety of essential oil flavors to provide different internal benefits. Some oils to try include Cardamom, Ginger, and Cassia.
1 cup raw cashews
4 cups filtered water
2 pitted dates (optional for added sweetness)
Pinch of salt
1 drop Cinnamon Bark oil
- Place nuts in a jar or container and cover with water.
- Cover container and refrigerate overnight.
- Drain and rinse nuts. Place in a blender along with 1 cup filtered water, a pinch of salt, and 1 drop of Cinnamon Bark oil. Blend on high speed for 2–3 minutes or until smooth.
- Add the remaining 3 cups of water and blend. If you want a thinner nut milk, add more water as desired. If you prefer a smoother, less gritty milk, you can strain it in a nut milk bag, letting the liquid drain through slowly, without squeezing, to strain out grit.
- Taste and add more Cinnamon Bark oil to taste, a toothpick at a time, if desired.
- Pour into jars and refrigerate for up to 1 week. Shake well before consuming as the mixture will naturally separate.
Tips: Soaking the cashews in water overnight makes for a creamier milk. If you want to speed up this recipe, you can also boil the cashews for 10 minutes instead and then follow the directions as written.