Cashew and Banana Milk

This is more of a milk than a smoothie since it is not very thick. I absolutely love this drink because it is smooth and rich and packed with calcium even though it doesn't contain any dairy products (perfect for those who are lactose intolerant or vegan). I often drink this after the gym in the morning, fills me right up!

You will need a blender or a food processor to make this milk.

A healthy and filling drink, perfect for a post-workout boost

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Cashew and Banana Milk

Serves 2 people


  • 250 millilitres (8½ fluid oz) soy milk
  • 1 large banana, very ripe
  • 2 tablespoons cashew butter (or 3 tablespoons cashew nuts)
  • 1 teaspoon maple syrup
  • A couple of ice cubes


  1. Place the ice cubes in a blender or food processor.
  2. Pour 50 millilitres (1½ fluid oz) of the soy milk on top of the ice cubes.
  3. Blend for 5 seconds.
  4. Peel the banana and add to the blender along with the 1 teaspoon agave nectar, the 2 tablespoons cashew butter and the remaining 200 millilitres soy milk.
  5. Add more maple syrup if you prefer a sweeter smoothie.
  6. Blend for 30 seconds or until smooth.
  7. Serve immediately.


  • You can use acacia honey if you prefer instead of the maple syrup (if you are not vegan). You can also use stevia drops.
  • If you can't get your hands on cashew butter you can make your own. Place the cashew nuts in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes. Add 1 teaspoon olive oil and continue blending for 1 minute or until the consistency resembles peanut butter. It is easier to work with 100 grams or more so make more than you need and then store in an airtight container in the cupboard.
  • You can use peanut butter or almond butter instead of the cashew butter.
  • For a thicker drink, you can use soy yoghurt (or regular yoghurt) instead of the soy milk.
  • You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.