Nutmeg and Cardamom Cashew Milk

Prep Time 30 minutes soaking, 5 minutes preperation
Cook Time 0 minutes
Servings Makes 1 litre
It doesn't get more rich and creamy than a fresh cashew milk, which is actually super easy to make. Simply soak the nuts, rinse, then blend! Admitedly, 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 equally good hot as it is cold. It's a perfect thing to warm up to in front of your fireplace.

How It's Made


  • 1 cup of soaked cashews
  • 2 cups of filtered water
  • 1/4 cup to 1/2 cup of coconut milk
  • 6 Medjool dates, pits removed
  • 1 teaspoon of vanilla essence
  • 1 pinch of sea salt
  • 1/8 teaspoon of nutmeg
  • 1/4 teaspoon of ground cardamom


  1. Soak the cashew nuts for 30 minutes, then rinse. Put all ingredients in a blender and mix until smooth.*


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

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.