Cashew Chai Milk Recipe

April 19th, 2016

Creamy and thick, cashew milk is the more indulgent cousin of plain old almond milk. Here, we’ve taken the flavor up a notch by adding traditional chai spices and butterscotch-like maca powder. Drink it on its own for a refreshing pick-me-up, or try a splash in your morning coffee for a non-dairy latte.

Cashew Chai Milk

Yield: 2 to 4 servings
Active Time: 10 minutes
Total Time: 1 day


1 cup raw cashews
3 Medjool dates, pitted
1 tablespoon maca powder
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/4 teaspoon black pepper
Pinch of sea salt


Soak cashews overnight in water in a large container. Rinse and drain the next day, then place cashews in a high-speed blender along with 4 cups of water and all remaining ingredients. Blend on high until creamy, then store in the fridge at least 2 hours. If a smoother texture is desired, strain mixture through a fine mesh sieve and discard solids before serving.

Store covered in the fridge and use within five days.

Photo credit: Paul Delmont

[product sku=”671635702098″]
[product sku=”089836180360″]
[product sku=”089836194954″]
[product sku=”089836185181″]
[product sku=”089836185136″]
This article is related to: Breakfast, Food, Gluten-Free, Paleo, Recipe, Vegan, Vegetarian

Share this article

Merce MuseThrive Market Food Editor

Shop this post

Try it risk-free to save up to 50% off retail