Homemade Cashew Milk

High-Protein Cashew Milk (Ultra Creamy)

Ingredients

1 cup raw cashews (soaked 2–4 hours, or quick soak in hot water 15–20 min)

3–4 cups water (3 = creamier, more protein per cup)

2 tbsp hemp seeds (boosts protein without changing flavor much)

1 scoop plant-based protein powder (~20g protein; vanilla or unflavored)

Pinch sea salt

Optional: vanilla, cinnamon, monk fruit/stevia

Protein Estimate (per batch)

Cashews (1 cup): ~15g

Hemp seeds: ~6–7g

Protein powder: ~20g

👉 Total: ~40–45g per batch

Make It Even Higher Protein (without ruining texture)

Add collagen peptides (if you use them) → dissolves smoothly

Use 2 scoops protein powder if your digestion tolerates it

Reduce water slightly for a richer, more protein-dense milk

Flavor + Texture Tips

Cashews = naturally sweet, so you often need less sweetener

If it tastes chalky, blend first, then add protein powder and re-blend briefly

A tiny pinch of salt makes it taste more like “real milk”

Chill before drinking—it thickens slightly and tastes better