Healthy spiced golden cashew milk with turmeric, ginger, cloves, black pepper, ginger and cinnamon. Made using whole foods and sweetened with dates. Easy to make and no pan is needed – just blend everything together and then pour over hot water and enjoy! It’s dairy-free and refined sugar-free so suitable for vegan, plant based and healthy whole foods diets.
This recipe doesn’t use any pre-made plant-based milk. I find them expensive and often very low in nuts or seeds. Instead, I prefer to blend whole nuts and not do any straining. Nuts are expensive enough as they are and straining them would mean discarding some of the nuts. The only downside is that this can cause some separation if left to settle. Luckily this drink rarely gets left about and you can stir to mix it up.
This is the perfect late night winter drink, the spices smell amazing and as there is no caffeine its fine to have near bed time. I don’t give unsubstantiated claims on “health foods” but this drink sure feels like it’s giving your body goodness. The spices in here – turmeric, cinnamon and ginger are all said to have many health benefits.
Golden Cashew Turmeric Milk Recipe
- Total time: 5m
- Yield: 2 servings
- Calories: 130 cal
- 2 tbsp cashew nuts
- 1 tbsp dates
- 1 slice of ginger
- ¼ tsp black pepper
- ¼ tsp ground cloves
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 cup / 250 ml water
- 1 cup / 250 ml hot water
How to make
- Put everything apart from the hot water into a blender. Make sure that the dates have no stones in.
- Blend for a few mins, the dates take a while to break down.
- Pour into a serving glass and top up with hot water – about a 1:1 ratio.
- Enjoy straight away.
- As this makes enough mix for two servings you can store the mix in the fridge for a few days.
Golden Cashew Turmeric Milk Video Recipe
I add turmeric to just about everything, although usually just a tiny pinch – bread, cookies, custard it all goes in and helps to give a golden colour and add nutrition. Turmeric has been linked with so many healthy benefits and it is not fully understood the benefits of the compounds it contains so I try to have a bit every day.
I like to use fresh ginger in this but you can substitute for ground if you prefer. Also freshy ground spices will have a better flavour. If you have spices that have been sat around for a while and don’t smell pungent and full of flavour then bin them. Else it would be like adding dust to your food. Spices will degrade especially if they are exposed to light, heat and air.
The dates are optional depending on how sweet you like it. You can leave them out altogether or replace with a sweetener of your choice. The cashew nuts help to make it sweet and creamy.