Creamy Cashew Golden Milk Drink

This drink has no business being as good as it is. That is basically my reaction every single time I make it. The cashews blend into something so thick and creamy it feels indulgent, and then you hit it with turmeric and ginger and black pepper and suddenly you have something that feels like it came from a trendy wellness cafe, except you made it in your own kitchen for a fraction of the cost and with zero mystery ingredients. Golden milk has been around for a long time in Ayurvedic tradition, and American home cooks have been discovering it in recent years for good reason. It is warm, satisfying, and made from actual real food. No carrageenan. No weird oils. No words you need a chemistry degree to pronounce. Just cashews, spices, honey, and water. I use cashews here instead of almonds because they create a naturally creamy, thick milk without any straining. If you have ever made almond milk and gone through the whole nut milk bag situation, you know what I mean. Cashews just blend smooth, and the texture is closer to whole milk than any store-bought version I have tried. It is a genuinely satisfying drink, and I think once you make it this way you are going to have a hard time going back to the carton.

Nutritional Benefits

Cashews as a Nutrient-Dense Base

• Cashews are a good source of copper, magnesium, and manganese, all minerals that support normal energy metabolism, according to the USDA FoodData Central database.
• They provide monounsaturated fats, the same type of fat found in olive oil, which research published in the American Journal of Clinical Nutrition links to cardiovascular health support.
• Because the whole blended cashew stays in the milk (no straining needed), you retain more of the natural fiber, protein, and fat compared to many strained nut milks.

Turmeric and the Role of Curcumin

• Turmeric contains curcumin, a compound that has been studied extensively. Research published in the journal Foods (2017) notes that curcumin has antioxidant properties and is being studied for a wide range of health applications.
• Here is the thing about curcumin though: your body absorbs it poorly on its own. That is exactly why the black pepper in this recipe matters. Piperine, a compound in black pepper, may increase curcumin absorption by up to 2000%, according to a study published in Planta Medica.
• Fat also helps with curcumin absorption, and the natural fat in cashews means this drink actually delivers the turmeric in a form your body can use.

Ginger and Digestive Support

• Ginger has a long history of use for digestive comfort, and research published in Critical Reviews in Food Science and Nutrition supports its traditional use for nausea and general digestive function.
• The compounds in ginger, particularly gingerols and shogaols, are what give it both its distinctive heat and its studied properties.
• Using fresh grated ginger in this recipe instead of ground gives you even more of those active compounds, though ground ginger works well and is what most people have on hand.

Raw Honey as a Whole-Food Sweetener

• Raw honey is used here in a very small amount to balance the earthy bitterness of turmeric. It is not a sugar-free recipe, but it is a real-food sweetener with trace minerals and naturally occurring enzymes, as noted by the National Honey Board.
• If you are doing strict Whole30, simply leave the honey out. The spices carry the drink on their own.

FAQs

Do I really have to soak the cashews?

If you have a high-powered blender like a Vitamix or Blendtec, you can get away with skipping the soak if you are in a hurry. But even with a good blender, soaking makes the milk noticeably creamier and smoother. It also makes the cashews easier to digest. If you plan ahead and soak them overnight, the drink comes together in under 10 minutes the next morning.

Can I make this iced instead of warm?

Absolutely. Skip the stovetop step and blend everything with a cup of ice. It becomes more of a smoothie-style drink but it is still really good, especially in the summer. The spice flavors actually taste a little brighter cold.

Can I make a big batch and store it?

Yes, store it in a sealed jar or pitcher in the refrigerator for up to 3 days. The cashew milk will naturally separate a bit as it sits, so just give it a good shake or stir before reheating. Do not freeze it; the texture changes.

Is this Whole30 compliant?

With the honey left out, yes. All the other ingredients are Whole30 compatible. You can add a pinch of extra cinnamon to compensate for the missing sweetness.

My blender is not very powerful. Will this still work?

It will work, but make sure you soak the cashews a full 8 hours rather than 4. Longer soaking means softer nuts, which means even a standard blender can break them down. You might want to strain the finished milk through a fine mesh strainer if you notice any grittiness.

Can I use a different nut?

Macadamia nuts work beautifully here and also do not need straining. They have a naturally buttery flavor that pairs really well with the spices. Almonds work too but require soaking and straining through a nut milk bag for a smooth result.

If you make this, I want to know. Drop a comment and tell me if you went with fresh ginger or ground, warm or iced. I'm also curious whether you've tried making your own nut milks before or if this is your first time. It is one of those small kitchen habits that sounds fancier than it actually is, and once you do it once you kind of wonder why you ever paid four dollars for a carton of the processed stuff.

That Paleo Chick Real food that heals

Recipe

RecipePaleoDrinkGluten-Free

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Diet

• Paleo
• Gluten-Free
• Grain-Free
• Dairy-Free
• Low-Carb
• Egg-Free
• Vegetarian

Ingredients

Instructions

Nutrition Facts Amount per serving

Estimated from the ingredients. Values vary with brands and portions.