I drink cold brew all year long. But when I started Whole30, I gave it up for almost a week, because I didn’t think I could drink coffee without half&half and I didn’t like the taste of it with almond or coconut milk. This recipe for cashew milk was a game changer! Cold brew came back into my life, and later when the weather changed, I enjoyed cashew milk with hot coffee as well.


Cold Brew Coffee with Cashew Milk


  • 1 cup finely ground coffee

  • 1/2 cup raw cashews

  • Drop of lemon juice

  • Pinch of kosher salt

  • 1 ½ -2 cups filtered water


  1. Add coffee grounds to a standard coffee press. Fill with filtered water to the top and stir. Cover the press (do not press) and leave out at room temperature for 12-24 hours.

  2. Add cashews to a large glass jar, along with a drop of lemon. Cover with plenty of filtered water and soak for 2-4 hours.

  3. Drain cashews and rinse. Add cashews and a pinch of salt to a high-speed blender. Pour in 1 ½ cups of filtered water and blend until completely smooth. Thin out with extra filtered water, as needed and store in the refrigerator.

  4. Press the coffee and pour over ice. Add a splash of cashew milk and enjoy!