Cashew Mylk and coconut cacao cashew pulp balls

If you’re an instagram foodie, you know that homemade nut milk is a huge trend right now. I’ve started making my own nut milk every week now – usually cashew – and I’m loving it! It’s actually super easy, I get to control the ingredients (no weird gums or additives like in store bought ones) AND it tastes better/is way creamier!

I’m sure there are similar recipes floating around, but I thought I’d share my go to one with you guys, including my recipe for COCONUT CACAO CASHEW PULP BALLS that I make with the left over pulp!

So, to make your own cashew milk heres watchya need-

1 cup cashews (soaked overnight)

3 cups filtered water


Nut milk bag (optional, cashews don’t need to be strained, but I recommend it.)

Extras- optional flavor add ins (sea salt, cinnamon, honey, maple syrup. cacao.. etc)


  • 1 cup cashews soaked overnight
  • 3 cups filtered water
  • Few dashes of pink himalayan sea salt
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp pure maple syrup


  1. Soak cashews in water for at least 4 hours
  2. Add cashews to blender with 3 cups of filtered water (discard the water you soaked them in)
  3. Blend until smooth and creamy
  4. * OPTIONAL Strain – Using a nut milk bag, pour “milk” in and strain out into glass jar. There will be leftover “pulp” in the bag
  5. Place milk back into blender and add in flavors! (sea salt/maple syrup/vanilla)
  6. Blend
  7. Store in fridge


Now, what do you do with the left over pulp you ask?! Instead of putting it to waste, make these CASHEW COCONUT CACAO BALLS 


  • Leftover cashew pulp OR 1/3 cup cashews (if you skip the milk making)
  • 1/4 cup unsweetened coconut flakes
  • 1-2 tbsp cacao powder
  • 2-3 pitted dates
  • 1-2 tbs unrefined coconut oil OR coconut butter
  • 1/4 nut butter (I like using cashew)
  • 1 tbs maca powder (optional)
  • 2 scoops collagen peptides (optional)
  • *dash of cashew/almond milk (only if needed)

Optional ad ins

  1. Cashews
  2. chocolate chips
  3. maple syrup or honey to sweeten more

Whatchya do

  1. Place everything in a food processor (adding a few dashes of liquid only if necessary)
  2. Blend until everything is smooth and combined
  3. Place batter in fridge for at least 10 mins
  4. Roll into balls
  5. Store in fridge or freezer (I love to keep mine in the freezer!)
  6. Enjoy!

*If storing in the freezer, let defrost for a few minutes before eating!

I have been making this cashew milk, along with the cashew balls every week now and I’m obsessed with both of them! Let me know if you end up giving either a try, I’d love to hear your thoughts! 🙂


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