Ultra creamy strawberry cashew milk - 3 ingredients

Ultra creamy strawberry cashew milk - 3 ingredients

An all-natural plant-based milkshake packed with flavor and nutrients! Overflowing with a fresh and creamy taste, this strawberry cashew milk is perfect to quench your thirst on those hot summer days ...


Ultra creamy strawberry cashew milk - 3 ingredients 

Makes 2 glasses 


1 cup of walnuts cashews raw, soaked for at least 4 hours or overnight then rinsed + drained * see note 
3 1/2 cups of filtered water
3 cups of fresh strawberries, halved 
4-6 pitted medjool dates, soaked in water for 1 hour then drained


  1. Rinse the cashews and place them in your high powered mixer with water.
  2. Stir until cashews are pulverized, ~ 30 seconds.
  3. Place your bag of nut milk over a large bowl and slowly pour the milk through the bag. Squeeze all of the milk through the bag, making sure to hold the top firmly so that no pulp passes through. If you don't have a nut milk bag, use a cheesecloth or a fine sieve and a spoon to mix well and let the milk pass through.
  4. Turn the bag over and place the cashew pulp (see notes on how to use it, you don't waste it!) In an airtight container for up to 3 days in the refrigerator. Rinse the bag.
  5. Return the filtered milk to your mixer with the strawberries and dates.
  6. Mix until everything is completely crushed.
  7. Pour back into the bag of nut milk over the empty bowl and wring out all the milk.
  8. Pour into a jar and enjoy!

* notes:

  • To soak cashews, place them in a bowl covered with water on your counter for at least 4 hours or overnight, then rinse + drain. Depending on the sweetness and flavor of your strawberries, you may need to mix more.
  • You can replace the dates with 2 tbsp of maple syrup or completely omit the addition of natural sugar, the strawberries and the milk are already delicious on their own!
  • Excess milk can be frozen in ice cubes and used in smoothies.
  • Ideas for cashew pulp: Cashew pulp can be stored in the refrigerator for up to 3 days or frozen in a sealed bag for later use: in smoothies, in hummus, or in cookie or cake recipes!


Bon appétit!


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  • Caroline Bisaillon
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