I choose joy.
I choose to gently nourish my body.
Since the loss of my beloved Miss Coco, I have chosen to once again embrace plant based milk. Without my beautiful raw milk, I am in a position to either let go of milk completely, or plow fully head on into the wonderfully wide world of beautiful, homemade, nourishing whole food, non-dairy options. Processed dairy is no longer a viable option for me, as I have finally realized that it is a detriment to my body, my health, and my vitality. So rather than lament over what is no longer working for me, I have decided to be bold and embrace what is.
I choose to gently nourish my body with lovingly made plant based milks, like this fantastic, dreamy, Banana Cashew Milk. Now, don’t get all skittish on me, if this sounds a little weird to you, hold on tight, because it’s a wild ride to the pioneering side of rich and creamy, cashew based milk.
Cashew milk is amazing and lovely all at the same time. It’s silky creaminess is reminiscent of my fresh raw goat’s milk, providing deep nourishment as well as comfort.
It is the most simple non-dairy plant based milk to make, as all that is required is an overnight soaking of the cashews, a quick rinse, and a final blend. No straining through a nut milk bag or cheesecloth is required. Although, I did find that without straining there were a few small pieces of cashew left in the milk, so if you do not have a super fancy high powered blender, you may choose to strain this milk, or enjoy in a few bonus crunchies at the bottom of your glass!
With the addition of banana, this milk is elevated to a whole new level. It is thick and comforting with a touch of banana sweetness hinting at a milkshake, or an indulgent dessert, without becoming too sweet to still be enjoyed for breakfast.
Banana Cashew Milk also makes a fabulous chia pudding for a treat anytime, day or night. It is simple to make, the texture reminiscent of tapioca pudding, with smooth banana flavor mingling gently alongside vanilla, it is the epitome of comfort food.
Banana Cashew Milk
1 frozen banana
1 c. raw cashews
splash of vanilla
1-2 T. maple syrup, grade b, optional
3 c. cold water + more for soaking
On the evening before:
Peel, and chop the banana into one inch pieces. Place into a lidded, freezer proof container and freeze overnight.
Soak cashews in a small bowl with 1 tsp. sea salt dissolved into 2 cups of tepid water, or enough water to cover nuts by one inch.
Cover with a towel or cheesecloth and leave to soak overnight.
In the morning:
Rinse and drain the soaked cashews. Place them into the blender with the frozen banana, 3 cups of water, and a splash of vanilla.
Blend on high for 2 minutes, or until smooth and creamy.
Taste, broadly smile, and indulge immediately.
Strain through a nut milk bag or cheesecloth if desired. I didn’t find this step necessary, however there were a few small pieces of cashew left in the bottom of the blender–use your own discretion.
I found the original recipe here on this fantastic blog. Please visit, you will be awed.
Banana Cashew Chia Pudding
1 c. prepared banana cashew milk
3 T. chia seeds
In a glass jelly jar, place 3 tablespoons chia seeds.
Pour banana cashew milk over top, and stir. Place lid on jar.
Let rest in refrigerator overnight, or for several hours until mixture has thickened to pudding consistency.