Relax with a dreamy cup of Lavender Moon Milk as a sleepy-time treat! This vegan milk recipe is made with cashews, lavender blossoms, vanilla, and a splash of maple syrup. Feel your stress melt away with each creamy sip!

Fun fact: Sequim (my neighboring town) is the lavender capital of North America. Every year they hold a huge lavender festival where you can tour all the lavender farms and cruise through endless rolling purple fields. This flowering bush grows everywhere here, even in my backyard!

So, as a nod to this well-loved bud, I’ve created a 5-minute vegan moon milk recipe for you that is as easy as it is delicious. New to moon milk? Yay! You’re in for a sleepy-time treat! Picture sipping warm lightly sweetened creamy milk infused with lavender and vanilla. Just thinking about it makes me relax. It really is the perfect nightcap to send you off into a peaceful dreamy sleep.

What is moon milk?

The old story: Moon milk has been around for centuries and is rooted in Ayurveda, a medicine tradition that originated in India. Ancient moon milk was served warm with spices, oils, and adaptogenic herbs like ashwagandha.

The new story: Modern-day moon milk is a warm nightcap made from milk (obvs), a touch of sweetener, and calming ingredients like lavender. If you’re into sleepy time supplements, moon milk can be a delicious way to work them into your bedtime routine.

Is moon milk vegan?

Traditional moon milk is made with dairy-based milk and is not vegan. But hold onto your nut bag, this vegan moon milk is made with soaked cashews for fuss-free milk that you don’t have to strain. You’re welcome!

Where do I find culinary lavender?

Fortunately, lavender is pretty easy to find. You can purchase it from your natural grocer, spice shops, and in many chain stores like Whole Foods. It also pops up in farmers’ markets which is where I usually get mine. Double-check that it’s culinary lavender and labeled for cooking.

Popular varieties of edible lavender include sweet-smelling English, Hidcote, and Munstead. Most culinary lavender comes dried. If you’re using fresh blossoms, use triple the amount. For example, if a recipe calls for 1 teaspoon of dried lavender, use 1 tablespoon of fresh blossoms.

Remember, a little goes a long way; ½ teaspoon is all you need in this recipe. Too much lavender will disappointingly taste like soap.

Do I really need to soak my cashews?

Yup! If you want totally creamy milk with no little bits of cashew, you will need to soak your nuts before blending. Even the most powerful blender will leave tiny unsoaked cashew grains behind.

Soak your cashews in cold water for 24 hours. This draws out the bitter phytic acid for a milder taste and keeps the milk raw. If you need milk asap, (I get it!) pour boiling water over your nuts and let them sit for 20 minutes. Just don’t forget to drain and rinse the nuts before blending.

If you're curious about moon milk, this is a great recipe to try it’s:

Lightly sweet & creamy
Uncomplicated
Floral
Calming
Vegan
Gluten-free
Raw

Serving Suggestions:

I love sipping on a warm cup of lavender milk with a sweet treat to dip it in. It pairs perfectly with Almond Shortbread or alongside Cinnamon Current Scones. And if you’re a fan of cookies and milk, I highly recommend Classic Chocolate Chip Cookies!

Keep scrolling for step-by-step instructions with photos!

Ingredients

1½ cups (12 oz) of cold water
¼ cup (35g) of raw cashew nuts (soaked until soft)
1 tablespoon of maple syrup
½ teaspoon of dried culinary lavender
½ teaspoon of vanilla
pinch of fine sea salt

Makes a single serving (14 oz.) / This recipe can easily be doubled.

How to make this recipe

Step 2

Step 3

Steps 4-5

1. First, soak your cashews in a jar filled with cold water overnight. Or quick soak the cashews in a heat-proof jar by pouring boiling water over them. They’ll be soft after 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.

2. Pour the water into a blender cup and plop in the rest of the ingredients. I’ve had the best luck creating a creamy texture with no lumps in a small cup-style blender like a Nutribullet.

3. Secure the lid and blend, at high speed, until completely smooth. 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 moon 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 wonderful poured straight from the blender at room temperature.

5. Pour into your favorite mug and sprinkle with lavender blossoms!

How to store

Store in the fridge for up to a week.

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Yield: 1

Author: Carol Clayton