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This is a simple recipe for homemade cashew milk. Do not use this as a dairy substitute. Be mindful of how your system reacts to it - too much of it can be heavy on the gut. It is recommended that you avoid it for the first six months on the diet.


1 cup (150 g) raw whole cashews
3 cups (720 mL) water for blending + water for soaking cashews
2 teaspoons (14 g) honey


1. Soak the cashews overnight, or for 8-12 hours in a pot of clean cool water
2. Make sure the cashews are immersed in the water and fully covered
3. After soaking is done, wash the cashews with fresh water under the kitchen sink tap, and remove any loose material or dirt that has come off during soaking
4. Drain
5. In a high-powered blender, mix together the cashews, water, and honey
6. You may also add in a pinch of salt if desired
7. Blend on a high setting until the nuts are fully mixed with the water and honey, and the resulting liquid is a milky-looking substance, i
8. e
9. the nut milk
10. (If you want creamier milk, use more cashews to same amount of water)
11. Pour into a jar and store in refrigerator for 3-4 days
12. *Note: Wait for at least 6 months after symptoms have cleared before trying nut milk recipes


2½-3 cups

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0