Although I do indulge in cow’s dairy from time to time (read: gluten free pizza), I do try my best to avoid it on a regular basis.  For me, I notice more allergy symptoms and more skin issues when I have it- both of which are not worth it in my book!
 
I stick to coconut and nut milks.  Coconut is my favorite for a sweeter taste, and is easily masked in super-savory and spicy dishes.  But sometimes I crave that more mild, creamy flavor- and that’s when I head for the cashew milk.  Almond milk has always tasted a little off to me, but cashews are just so naturally creamy and rich- I think they are just perfect for making dairy-free milks!

 
I love this recipe because you can customize it to fit your liking.  I love adding collagen all of the time, because it dissolves easily and why not add some protein & gut-healing nutrients to your milk?
 
But if a sweeter milk is your thing, especially in coffee, tea, or over a grain-free granola?  You’ve got to try this with some dates or honey blended in, plus a dash of vanilla.  Even some cinnamon would be great!  
 

 

The best part about this recipe (in my opinion) is that there is no straining required.  Call me lazy- I kind of am when it comes to the kitchen.  I love to cook, love to eat, but extra steps drive me crazy.  And I simply do not want to own and/or clean a mesh strainer or mess around with a nut milk bag.  Maybe for a special recipe- but not for something I want to make often & keep on hand in the fridge.
 
All you’ve gotta do for this is soak, blend, and store.  My kind of recipe!  I hope you give this a try, and enjoy it as much as I do!  Don’t forget to drink it within the week, and give it a good shake each time you serve.

 

Print Recipe

Homemade Collagen Cashew Milk | PALEO, Whole30

Servings: 3 cups
Calories: 309kcal

Ingredients

  • 2 cups filtered water (plus more for soaking)
  • 1 cup raw cashews
  • 1/4 cup collagen peptides

Optional add-ins*: 1 whole date or 1 1/2 raw honey, 1/2 tsp vanilla extract, pinch of sea salt

Instructions

  • Add the cashews to a mixing bowl and cover with cool water.  Soak for at least 1 hour or up to overnight.  Drain the cashews and give them a good rinse.
  • Transfer the cashews to a blender and add 2 cups of filtered water.  Blend until smooth.  If you are using dates, add those here as well and blend until no bits remain.
  • Add the collagen peptides (plus any other mix-ins) and pulse until well combined.  Transfer to a milk bottle or pitcher and store in the refrigerator.  Shake well before each use, as the milk will settle naturally.

Notes

  • Feel free to multiply this recipe as you need, just keep the ratios the same.
  • If you are using dates to sweeten your cashew milk, be sure to soak those too for best blending.
  • If you like a thinner “skim milk” texture, add more water to your liking.  I like a thicker, more creamy texture so I use the ratio stated above.
  • If you are making this on a Whole30, do not add dates, honey, or any other sweeteners.  You could add vanilla bean for some flavor- but no extract if it contains alcohol.

Nutrition

Calories: 309kcal | Carbohydrates: 13g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Sodium: 72mg | Fiber: 1g | Sugar: 3g | Iron: 3mg
Filed   breakfast, drinks, Whole 30