Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Banana Nut Milk
Omni-Wholetarian RecipePaleo-Wholetarian RecipeVege-Wholetarian RecipeVegan-Wholetarian RecipeRaw-Wholetarian RecipeGluten-Free Recipe
the Perfect Milk to whip up Fresh within Minutes

Instant Banana Nut Milk Recipe

Looking for a simple way to have a whole clean version of a non-dairy milk without having to use a nut bag? You’re likely to appreciate this recipe.

This is ridiculously fast and easy and tasty. If its too big of a clean jump away from the processed milks you are used to, then add half of that milk to this recipe. But seriously try this recipe.

Its great over “Fun Filled Oatmeal”.

Banana Nut Milk
Yield: About 1¼ cup
  • 1 cup pure water
  • ½ banana, fresh or frozen
  • 15-20 cashews
  • 5 drops of stevia or 1 date, pitted
  • 2 Tbsp of coconut milk (optional)
  • Sprinkle of cinnamon (optional)
  • 1 ice cube (optional if you want it cold)
  1. Soak the cashews in pure water for 10 minutes or even overnight in the refrigerator and rinse. This is to remove the phytates off of the nuts and also to make them softer for a smoother milk. The cashews are what make this milk so yummy!
  2. Blend all ingredients together in a high powered blender and serve immediately.
  3. This recipe is for making just one quick batch at a time for immediate use. If color matters, sprinkle the cinnamon on your breakfast cereal instead of putting it in the milk or leave it out.


Sweeten with 1 tsp raw honey, maple syrup or date sugar or one whole date, chopped and blended until smooth (of course this will also turn it brownish as well as the maple syrup. You could also add a full banana if you like more of a banana taste. Taste is what matters most here so choose your favorite sweetener.

I usually have some fresh coconut milk in a glass jar in the refrigerator so I can easily add a few Tbsp of it which gives it some extra creaminess.
Replacement options:

Replace cashews with 1 Tbsp yogurt.
Replace cashews with plant protein powder.


Transitioning Tip:
Remember that when transitioning from processed to whole, if needs be, use half of what you’re accustomed to (in this case homogenized & pasteurized, non-grass fed milk or highly processed soy milk) with this recipe until it tastes completely normal to you. Then change to 1/4 milk until you are ready to use this recipe completely whole.

Photo by: Karly Blair

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