Easy Cashew Almond Milk Recipe – Indian Summer Cooler Drink

Last Updated on 4 months by Neha Deshmukh

Easy Cashew Almond Milk Recipe – Indian Summer Cooler Drink

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the Indian summer heat. And honestly? Nothing hits the spot quite like a cool, creamy, homemade drink. This cashew almond milk recipe is my go-to – it’s unbelievably easy, takes just a few minutes to whip up, and is seriously refreshing. I first made this when I was craving something light and nourishing after a particularly spicy lunch, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just another milk alternative. It’s a taste of comfort, a little bit of luxury, and a whole lot of cooling goodness. It’s perfect for a quick breakfast, a midday pick-me-up, or even a soothing drink before bed. Plus, it’s naturally vegan (easily!), and you control exactly what goes into it.

Ingredients

Here’s what you’ll need to make this dreamy drink:

• 1 tbsp cashews (about 15g)
• 1 tbsp almonds (about 15g)
• ¼ cup milk (60ml) – dairy or plant-based
• 1 cup yogurt (240ml)
• ¾ cup water (180ml)
• 2 tbsp sugar (25g) – or to taste
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: Choosing the Right Type & Quality
I prefer using raw, unsalted cashews for the purest flavour. They blend up beautifully and give that lovely creamy texture. Don’t worry about getting super fancy – regular cashews work perfectly!

Almonds: Benefits & Regional Variations
Almonds add a subtle nutty flavour and a boost of goodness. In India, almonds (badam) are considered excellent for brain health and are often soaked overnight for maximum benefit. You can do that here too, if you like!

Milk: Dairy vs. Plant-Based Options
Feel free to use whatever milk you prefer! Cow’s milk will give a richer flavour, while almond, soy, or oat milk will keep it completely plant-based. I often use almond milk to enhance the almond flavour.

Yogurt: Traditional Dahi vs. Store-Bought
Traditionally, this drink would be made with dahi (Indian yogurt). It adds a lovely tang. If you can get your hands on some, definitely use it! Otherwise, store-bought plain yogurt works just fine.

Sugar: Alternatives & Adjusting Sweetness
I use regular granulated sugar, but you can easily swap it for honey, maple syrup, or even dates for a more natural sweetness. Start with 2 tablespoons and adjust to your liking – everyone has a different sweet tooth!

Step-By-Step Instructions

Alright, let’s get blending! It’s seriously simple.

1. Soak the Nuts: First, pop your cashews and almonds into a bowl and cover them with water. Let them soak for about 15-20 minutes to soften them up. This helps them blend into a super smooth consistency.
2. Drain & Blend: Drain the soaked nuts and add them to your blender. Now, pour in the milk, yogurt, water, sugar, and that tiny pinch of salt.
3. Blend Until Smooth: Blend everything together until it’s completely smooth and creamy. You might need to stop and scrape down the sides of the blender a couple of times to make sure everything gets incorporated.
4. Serve & Enjoy: Pour your cashew almond milk into glasses and serve immediately. It’s best enjoyed fresh, while it’s still nice and cold!

Expert Tips

A few little secrets to make this recipe even better:

Soaking Time & Nut Quality: Don’t skip the soaking! It really does make a difference in the texture. And, if your nuts are a little older, soaking them for a bit longer (up to 30 minutes) is a good idea.

Achieving the Perfect Consistency: If your milk is too thick, just add a splash more water. If it’s too thin, add a few more cashews or a spoonful of yogurt.

Adjusting Sweetness & Flavor: Taste as you go! Add more sugar if you like it sweeter, or a squeeze of lemon juice for a bit of zing.

Variations

Want to get creative? Here are a few ideas:

Vegan Cashew Almond Milk: Simply use your favourite plant-based milk and yogurt! Coconut yogurt works particularly well for a tropical twist. My friend, Priya, swears by using soy yogurt for extra creaminess.

Sugar-Free Cashew Almond Milk: Skip the sugar altogether, or use a natural sweetener like stevia or monk fruit.

Spice Level: Adding Cardamom or Saffron: A pinch of cardamom powder or a few strands of saffron will take this drink to the next level. It’s a classic Indian flavour combination!

Festival Adaptations: Summer Solstice & Heatwave Cooling Drink: During the summer solstice, my grandmother would add a tiny bit of rose water to this drink, believing it had cooling properties. It’s a lovely touch!

Serving Suggestions

This cashew almond milk is delicious on its own, but it’s also great with:

• A sprinkle of cinnamon or nutmeg
• A few chopped nuts on top
• Served alongside a light breakfast or snack
• As a base for smoothies

Storage Instructions

While it’s best enjoyed fresh, you can store leftover cashew almond milk in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

How long can I store cashew almond milk?
Best enjoyed immediately, but it’ll keep in the fridge for up to 24 hours.

Can I use different types of nuts in this recipe?
Absolutely! Pistachios or walnuts would be delicious additions.

What if I don’t have a high-powered blender?
Soak the nuts for a longer period (up to an hour) to soften them further. You might need to blend for a bit longer and scrape down the sides more often.

Can I add ice to the blender for a colder drink?
You can, but it might water down the flavour a bit. I prefer to chill the ingredients beforehand.

Is this recipe suitable for people with nut allergies?
Unfortunately, no. This recipe contains cashews and almonds, so it’s not suitable for people with nut allergies.

Enjoy this little taste of summer! Let me know in the comments if you try it, and how you like to customize it. Happy blending!