Homemade Chocolate Cashew Milk

cashew milk

Chocolate milk reminds me of being a little girl. Of being young and happy and carefree. Of having no responsibilities other than which toys to play with that day, or where to cycle to on my bike.

I think that there’s something incredibly comforting in drinking or eating the foods that remind you of childhood. Food, like smell, is so evocative for me and so I always try to recreate those memories with the things I bake or make.

Anyway, one of my big loves right now is nut milks – otherwise known as mylks. You probably have already bought almond or hazelnut milk in the supermarket, but these dairy-free alternatives don’t actually high quantities of nuts in them.


Making your own nut milks at home is incredibly easy and cheap to do, and you’ll also get so many more nutrients too. Pretty much all you need is a processor, nuts and water and BOOM! Job done.

This Chocolate Cashew Milk tastes incredible and brings all those happy memories flooding right back. Smooth, creamy and chocolatey, it’s the perfect vegan, Paleo or dairy-free substitute to your traditional chocolate milk. It’s also high in anti-oxidants thanks to the raw cacao and gives a fantastic energy boost because of the Maca powder.

You could have a go at making this with whatever nuts you like (almonds work brilliantly too) and you can adapt the flavours according to you. If you don’t like tastes, try using stevia, coconut sugar or maple syrup. Basically, use whatever you can find in your cupboard!

Homemade Chocolate Cashew Milk

homemade nut milk


  • 1 cup cashews, soaked 4-6 hours
  • 2.5 tbsp cacao
  • 1/4 cup – 1/2 cup medjool dates, pitted and chopped
  • 1.5 tsp maca powder
  • 1 tsp vanilla extract
  • 1/2 tsp pink salt


  1. Drain the cashews and throw them into a high-powered blender (I use a Vitamix) with 4 cups of water, preferably filtered, and blitz for one minute.
  2. Add the rest of the ingredients and blend until almost smooth – usually a few minutes – adding more dates if needed for added sweetness. You can always add a pinch of stevia too, if desired! Drain the milk through a fine sieve to remove any pulp, then pour into airtight containers and enjoy, storing in the fridge.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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