Creamy Golden Cashew Mylk

It’s flavoured milk but for adults, and it’s anti-inflammatory. What could be more exciting! Why have cashew mylk when you can have golden cashew milk!
Serves:

6

Prep Time:

0 minutes

Cook Time:

4.5 hours

Jump To Recipe

Creamy Golden Cashew Mylk

When it comes to eating more anti-inflammatory ingredients, an easy way is to add it to things you have daily, and this golden mylk is such a delicious and healthy way to do that. Add it to granola or porridge or simply enjoy on its own over ice. In just one glass you’ll get 200mg or powerful curcumin, which is the bioactive part of turmeric. 

I’ve lately been loving using this in smoothies and with homemade granola. I also recently blended it with frozen mango until it was a thickshake consistency, poured it into ice block molds and it made the most delicious creamy ice blocks – perfect for kids and adults. 

Creamy Golden Cashew Mylk

A simple creamy and turmeric spiked cashew milk to enjoy on its own, in smoothies or over homemade granola.

Serves:

6

Prep time:

0 minutes

Cook time:

4.5 hours

INGREDIENTS
  • 250g cashews, raw 
  • 6 tsp Melrose Turmeric Superblend 
  • 1 tsp coconut oil 
  • 10 drops liquid stevia
METHOD
  1. Place cashews in a large bowl or jar and cover with filtered water. Leave to soak in the fridge for 4 hours. 
  2. When ready, drain the cashews and place in a high speed blender with the Turmeric Superblend, coconut oil, sweetener of choice and 1.5L of filtered water. 
  3. Blend on high for 1-2 minutes and serve. 
 
Notes
  • This will last in the fridge for 4 days. You can freeze any leftovers in ice cube trays and use in smoothies. It goes especially well in a mango smoothie. 
  • No stevia? You can use 1 tbsp maple syrup or honey instead. Read my sugar philosophy here.
  • If you don’t have a turmeric superblend, you can replace it with 2 tsp turmeric powder, 2 tsp ginger powder and 1 tsp cinnamon.
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