MAKES 1 quart (950 ml) (4 servings)

PREP TIME: 5 minutes, plus 12 hours to soak cashews


You don’t have to make your own nondairy milk, but if you’re trying to be economical with your approach to a ketogenic diet and you’re looking to be a touch more plant-based, preparing your own cashew milk is a fabulous idea. Cashew milk is ultra-creamy, perfect for coffees, smoothies, shakes, and curries. It’ll keep in the fridge for up to four days but can be frozen if you find that you just can’t get through a whole batch in that time.

About the optional add-ins: If you are only going to drink this milk, add the MCT oil powder and vanilla; it tastes great with both! If you will be using the milk for cooking, omit the MCT oil powder and vanilla to make a neutral-flavored milk that can handle high heat. (Adding MCT oil powder to milk limits its cooking applications; MCT oil, from which the powder is derived, has a moderate smoke point.)

1 cup (130 g) raw cashews

4 cups (950 ml) water

⅛ teaspoon finely ground Himalayan salt

¼ cup (25 g) unflavored MCT oil powder (optional)

1½ teaspoons vanilla extract (optional)

  1. Place the cashews in a 12-ounce (350-ml) or larger sealable container. Cover with water. Seal and place in the fridge for 12 hours.
  2. After 12 hours, strain and rinse the nuts, then place in a blender or food processor along with the 4 cups (950 ml) of fresh water and the salt. Blend or pulse on high for 1 to 2 minutes, until the cashews are completely pulverized. If you used a high-powered blender, skip to Step 4.
  3. To strain the milk, set a fine-mesh strainer in or drape a piece of cheesecloth over a bowl that holds at least 48 ounces (1.4 L). Slowly pour the cashew mixture through the strainer or cheesecloth, allowing the milk to drip into the bowl. If you’re using a strainer, press on the pulverized nuts with a spoon to release the excess liquid. If using cheesecloth, pick up the sides of the cloth and wring out the excess liquid.
  4. If you do not wish to include the optional add-ins, skip to Step 5. If using the optional add-ins, pour the strained milk back into the blender or food processor, then add the MCT oil powder and/or vanilla and blend or pulse on low for 10 seconds, just until incorporated.
  5. Transfer the milk to a 1-quart (950-ml) or larger airtight container.

STORE IT: Keep in the fridge for up to 4 days or in the freezer for up to 1 month.

THAW IT: Remove from the freezer and allow to thaw on the counter until at least 50% defrosted, then place in the fridge until ready to use.

Per 1-cup/240-ml serving, without MCT oil powder:

calories: 23 | calories from fat: 16 | total fat: 1.7 g | saturated fat: 0 g | cholesterol: 0 mg

sodium: 160 mg | carbs: 1.3 g | dietary fiber: 0 g | net carbs: 1.3 g | sugars: 1 g | protein: 0.7 g

FAT : 66%
CARBS : 22%