Strawberry Vanilla Cashew Mylk

I’ll never forget the first time I saw the word “mylk”…

I was scrolling through my insta feed and a gal with a #fitspo insta account said that she likes her coffee with a splash of mylk – MYLK??

My first thought was that this girl needs to go back to elementary school.

Girl can lift, but she can’t spell??

Fast forward a few months and I’m enrolled in Food Sci 301, Introduction to the Science and Technology of Food.

This class was an intro to the chemical, physical, and microbiological nature of food and how these factors are manipulated to produce food that is safe and of high quality.

This class was SO interesting. We first learned about the properties of water. During this unit, a girl in my class shared a funny story from high school.

This girl was getting ready to go to a party the summer before her senior year, but she didn’t have anything to drink. She grabbed her parents’ Svedka from the freezer, dumped the vodka into a water bottle, and filled up the glass Svedka bottle with water – assuming that it would make up for the lost volume. The next morning, she was grounded after her parents found a shattered Svedka bottle in the freezer.

AHH, the properties of water!! It’s the tattle tale sibling that we all despise.

Everyone in the class slayed the water properties unit – UGE shoutout to the vodka girl for helping us remember the properties.

Another little tidbit I took away from this class is the Standards of Identity for Foods. These food standards are legislative instruments – AKA “food laws” – which are enacted to protect consumers against unsafe products, fraud, and adulteration. It’s kind of like a rule that says vodka should have a certain percent of alcohol and shouldn’t be “watering down”.

And guess what??

The watered down Svedka isn’t the only action imposed upon a liquid that would break the rules in the Standards of Identity for Foods. The other rule breaker is nut milk…

Some bad-ass stuff… Right??

According to the National Milk Producers Federation, the standard of identity for milk reads… “Milk is a lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.”

The market has provided a wide variety of milk alternatives as more people discover their milk intolerances. These nondairy products often have “milk” on their labels…

The National Milk Producers Federation has been turning a blind eye as non-dairy brands continue to violate federal standards of identity. Technically, terms such as “soy milk”, “rice milk”, or “hemp milk” do not meet the standard of identity for milk, so that can’t use the term in their name.

*sometimes* am a rule follower, so I’ll stick with the Standards of Identity and join that fitspo’s “mylk” bandwagon.

On this Thirsty Thursday, we AREN’T stealing our parents cold vodka – as I said, I sometimes follow the rules ;).

As I like to make my own salted vanilla cashew butter, I have also started making my own mylk. Milking the cow is so… 2017.

Cashews are the best nuts to use for nut milk because they create a perfectly creamy texture.

I put my own little spin on this cashew mylk recipe. Instead of regular cashew mylk, we are making STRAWBERRY vanilla cashew mylk. Strawberries are in season, so let’s use them while we can! The classic elementary school strawberry milk has nothing on this recipe…


♡ 1.5 cups cashews

♡ 4 cups water

♡ Splash of vanilla extract

♡ 1-2 T maple syrup

♡ 1 tsp cinnamon

♡ 1.5 cups strawberries

♡ Pinch of sea salt


Soak cashews in water for 4 hours or overnight. After soaking, strain and run under water until water runs clear. Add all ingredients to a blender and blend on low, then slowly raise the speed to high for a couple minutes, or until the mylk is completely smooth. Strain the mylk through a fine mesh strainer or cheese cloth ( this works best ) to keep your mylk smooth and chunk free. Store for 3-5 days.

LMK what you think of this strawberry mylk recipe!

xx hails

3 thoughts on “Strawberry Vanilla Cashew Mylk

  1. Hey Hails!
    I’ve been wondering, if we made almond mylk, cashew mylk, etc, could we ‘dry out ‘ the what remains in the cheesecloth to make flour?
    Waste not, want not!

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