Cashew-Tigernut Milk Three Ways

This nut milk was a bit of a mish-mash of leftover nuts I had in my fridge. However, it ended up being one of my favourite combinations I’ve tried! I urge you to experiment with your nut milks – try out any combination of nuts and see what delicious creations you can come up with.

I love using homemade nut milks in my smoothies, with my grain-free granola, or flavouring them and drinking em straight!

Many nut milks you buy at grocery stores are packed with gums and fillers to keep them thick and stop them from separating. A lot of these fillers and gums wreck havoc on your digestive system as they can throw off the balance of good to bad bacteria in your GI tract which we know is crucial!

Once you’ve tried homemade nut milk, it’s very hard to go back!


To give this nut milk an extra kick (and colour) I used some matcha and BLUE matcha!

For those of you that don’t know, matcha is a special form of green tea which is ground up into a powder. Since the whole leaf is ingested, it provides a bigger dose of nutrients than steeped green tea. It is high in antioxidants which help fight aging and disease, is caffeinated, it can aid in weight loss and can be useful in fighting inflammation

Blue matcha on the other hand is made from the “Clitoria” flower. It is often used in Ayurvedic medicine and has tons of health benefits. It can help raise cognitive function and heighten memory, it is naturally caffeine-free and has a calming effect that can reduce stress and anxiety, and is great for hair growth and skin elasticity due to lots of antioxidants and bioflavonoids.

To make my nut milks, I always use my Ellies Best Nut Milk Bag. It is so easy to use (and even easier to clean – always a plus!) For a discount on your own bag use the code ‘STELLA10’ on their website here



  • 1/2 cup raw cashews
  • 1/2 cup tigernuts
  • 1/4 cup flaked coconut
  •  4 cups filtered water
  • 2 dates (optional)
  •  1 tsp matcha powder
  • 1 tsp blue matcha powder


  • In a large bowl, add the cashews, tigernuts and coconut chips. Cover with water and let soak in the fridge for at least 3 hours (or overnight)
  • Drain the water and discard it. Add the soaked nuts and coconut to a high speed blender and pour 4 cups filtered water overtop. Add the dates if using.
  • Blend on high for 2-3 minutes. Using a nut milk bag or cheese cloth, strain the pulp out so that you are left with thick and creamy milk.
  • To flavour the milk, add 1 tsp matcha powder or blue matcha powder into 1 cup of the milk and blend until combined. Serve and enjoy!


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