A clean, nourishing alternative to store-bought nut milk—no gums, no weird aftertaste, just real food and simple prep. This cashew milk recipe is an absolute must-have in your cycle-supportive kitchen. It’s incredibly easy to prepare with just a bit of forethought, and it completely outshines anything you’ll find in a carton. Why? Because store-bought nut milks—yes, even the “healthy” ones—often come loaded with gums, thickeners, and additives that are less than ideal for gut health and hormone balance. This version is made with just three real ingredients: raw cashews, dates, and filtered water. Cashews naturally contain less phytic acid than other nuts, which means they’re gentler on digestion and more mineral-friendly—a major win for those working on healing fatigue, adrenal health, or blood sugar imbalance. The added dates give a subtle sweetness, perfect for your morning matcha, a cozy bowl of granola, or just sipping on its own. Plus, it stores beautifully in the fridge for several days and takes less than five minutes to blend up once soaked. All you need is a glass jar, a blender, and a little overnight soaking time—and you’ve got a creamy, clean milk that truly lives up to the “nourish and nurture” mindset.

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INGREDIENTS

• 3⁄4 cup raw cashews

•  6 Deglet Noor dates or 3 Medjool dates, pitted 

• About 3 cups filtered water

INSTRUCTIONS

1) Add cashews and dates to a 1-quart glass jar, then fill to the top with filtered water.

2) Seal and soak overnight in the fridge (or at least 6 hours).

3) In the morning, pour everything into a high-speed blender and blend until smooth and creamy.

      4) Store your fresh cashew milk back in the same jar in the fridge for up to 5 days.

RECIPE NOTES/TIPS

• This milk is amazing in smoothies, baked goods or chilled and paired with my grain-free almond flour chocolate chip cookie recipe.