This ultra-rich and creamy cashew golden milk is brimming with healthy turmeric and warm spices. It’s vegan, dairy-free, and can be made in about 5 minutes using a blender. Enjoy as a delicious warm winter beverage or, served cold, as a summer treat!

I first tried golden milk at this swanky vegetarian restaurant in LA a few years back. It was a beautiful creamy golden color, served warm, and the frothy top was sprinkled with black pepper which seemed both unusual and fun. Each sip tasted weirdly delicious like chai latte meets healthy yogi.

I’ve been captured by this fantastically healthy beverage ever since, so I thought it was time share the love with you, especially now that it’s cold and flu season!

What is Golden Milk?

Golden milk is an Indian drink also known as haldi doodh, which is turmeric stirred into milk (or tea). This beloved beverage has a rich history with many recipe variations. It has long since been hailed for its healing and anti-inflammatory properties that also support the immune system. You can read all about golden milk, its history and health benefits here.

What’s in Cashew Golden Milk?

Cashews

To make the most lusciously creamy golden milk vegan and dairy-free, we start with soaked cashews. The great thing about cashews is that they blend up completely smooth with no straining necessary. Cashews create golden milk that is thick, rich, silky, and filling all while adding healthy fats, making the turmeric more bioavailable.

Soak your cashews in cold water overnight, or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.

Turmeric and warm spices

Turmeric is what gives golden milk its beautiful golden color and unique taste. I use ground turmeric, but you can toss in fresh turmeric if you like. The other warm spices are ginger and cinnamon which are a natural fit. I also add a splash of vanilla and a pinch of salt which unlocks the flavor of the spices.

Note:

If swapping out fresh turmeric or ginger for ground, use 3 times the amount. So, use 1 tablespoon of fresh turmeric for 1 teaspoon of ground.

Pepper

This is where things may seem a little weird, but trust me, that peppery kick is what takes golden milk from basic latte to addictively delicious. Black pepper also makes the curcumin in turmeric more bioavailable…how cool is that?!

Maple syrup

A healthy splash of sweetener helps balance the bitter flavor of the turmeric and mellow the fire from the ginger and pepper. Maple syrup is my go-to liquid sweetener, but you can also use date syrup, or soaked dates, to make this recipe completely fruit-sweetened.

Enjoy Warm or Cold

Cashew Golden Milk is traditionally served warm, latte style, but makes a killer summer treat served over ice. I’ll often take a swig straight from the jar in the fridge, even during winter. It tastes delicious and a little less spicy when cold. For a warm beverage, gently heat your golden milk in a small saucepan on the stovetop until simmering, or pop it in the microwave until nice and warm but not totally hot. (Which is what I usually do!)

This Cashew Golden Milk recipe is:

Rich and filling
Luscious and creamy
Packed with warm spices
Super healthy
Caffeine-free

If you haven’t tried this golden miracle of a beverage, I enthusiastically invite you to climb aboard the golden milk train. You just may become a fanatic, like me, and get through the winter cold and flu free!

Keep scrolling for or step-by-step instructions and photos!

Ingredients

2 cups of cold water
½ cup (70g) of raw cashews (soaked until soft)
3 tablespoons (1½ oz) of maple syrup
1 teaspoon of vanilla
1 teaspoon of ground turmeric
½ teaspoon of ground cinnamon
½ teaspoon of ground ginger
1/8 teaspoon of freshly ground black pepper (plus more for sprinkling)
A pinch of fine sea salt

How to make this recipe

1. First, soak your cashews in cold water overnight or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.
2. Add the water, cashews, maple syrup, vanilla, and spices to a blender. I’ve had the best luck with a small cup-style blender like a Nutribullet.
3. Secure the lid and blend, at high speed, until completely smooth with no cashew lumps remaining. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.

4. Warm the golden milk in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). It also tastes delicious served cold straight from the fridge.
5. Pour into your favorite mug and sprinkle with freshly ground black pepper.

Enjoy as a warm healing beverage during cold and flu season or served over ice as a healthy summer treat!

Other delicious vegan beverage recipes!

Lavender Moon Milk

Vegan Chestnut Praline Latte

Pina Colada Mocktail

Homemade Almond Milk

Homemade Oat Milk

Leave a Comment & Rating

If you like this recipe, please consider leaving a 5-star rating and/or a comment below. This helps others discover my website and I always love hearing about your creations! And be sure to follow along on Instagram and Pinterest. Thank you for your support!

Yield: 2 (8 oz.) cups

Author: Carol Clayton