It’s New Year’s Resolution season again! For so many years I used to make extreme diet/exercise resolutions, but I’ve finally learned that they never work. What’s worked best for me is simplicity and moderation in everything. I start my days with green juices and  smoothies and stay away from anything processed throughout the day. I work out regularly but not obsessively. Most importantly, if I want something indulgent, I’ll have it. No guilt! I’ve found that the less I feel bad about indulging, the less I crave it. For example, when I was in Italy this summer, I ate pasta and gelato whenever I felt like it and LOST weight.

That being said, I think one of the most important parts of my health regimen is making my own homemade cashew milk each week. I use it in smoothies, coffees, soups, and so much more. I am always being asked how and why I make it homemade, so I thought I’d make a video about it!

It’s crazy how many varieties of milk you can find at the grocery store these days – we’ve got a lot more than just skim and whole these days! From coconut-hazelnut milk to quinoa milk, there are almost too many varieties to choose from.

Yet even with so many varieties, I’ve yet to find a store-bought nut milk that I love. My homemade version is simply THE best! Plus, it’s so much better for you – I know exactly what’s going into it, so I’m able to keep my added sugars in check. Although many nut milks strain out the nut meat, I purée it right into the milk, making it much creamier than others. Sure it’s a little more rich, but it’s full of healthy fat and protein which is a great way to start your morning.

I think cashews are the best nut for making nut milks because they are soft and skin-free, perfect for blending. If you wanted to use another type of nut for this, just make sure they are blanched, meaning the skins have been removed.

Have a happy and healthy 2015!

P.S. Stay tuned for another video next week! I’ll be showing you how to make something a little less virtuous with this creamy cashew milk!

Cashew Milk
Cashew Milk
Print Recipe Cashew Milk


  • 2 cups raw organic cashews, soaked in water overnight and drained
  • 4 dates, pitted
  • 4 cups water
  • 2 tablespoons vanilla extract


  • In a Vitamix or high powered blender, blend all ingredients until very smooth and creamy. Pour into a container and store in your fridge for up to two weeks.