Vanilla Cashew Coconut Milk
Homemade, creamy, and nourishing for brain and body
If you’ve ever picked up a carton of plant milk at the store, you’ve probably noticed a long list of gums, stabilizers, and added sugars. While convenient, these additives can leave us feeling bloated and don’t always support our health the way real, whole-food ingredients do. That’s why I love making my own plant-based milks at home.
This Vanilla Cashew Coconut Milk is one of my favorites—it’s smooth, naturally sweet, and packed with nutrients that support energy, focus, and mental well-being.
Why this milk is nourishing:
Cashews → provide plant-based protein, magnesium, and zinc—nutrients that play a role in brain function and mood regulation.
Coconut milk → rich in medium-chain triglycerides (MCTs), healthy fats that can be quickly used by the brain for energy.
Maple syrup → a natural sweetener with trace minerals like manganese and zinc.
Vanilla + sea salt → balance the flavor and make it taste like a treat.
Ingredients
1 can coconut milk
4 cups water
1 cup cashews, soaked for 4–6 hours and drained
1 tbsp vanilla extract
2 tbsp maple syrup
Pinch of sea salt
Directions
Add all ingredients to a high-speed blender.
Blend on high for 2–3 minutes, until completely smooth and frothy.
Store in a glass jar in the fridge for up to 4 days.
No straining needed—the cashews blend right in for a silky texture.
Variations
Sweeten with dates or honey instead of maple syrup.
Add cinnamon, nutmeg, or cardamom for a cozy spiced milk.
Reduce water slightly for a richer, creamier version.
Enjoy this dairy-free milk in your morning coffee, smoothies, oatmeal, or simply poured into a glass for a refreshing drink.
