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Mo Money Cash(ew) Money Mylkshake & Homemade Cashew Butter


  • 1 over-ripe banana

  • 1 tablespoon of my homemade cashew butter

  • Half to a full tablespoon of cacao powder

  • 1-2 dates

  • 400 milliliters of plant based milk

  • A pinch of cinnamon

  • A pinch of Himalayan or rock salt

  • Ice to serve

  • For the butter:

  • 300 grams cashews

  • 1 teaspoon vanilla powder

  • 1 teaspoon Himalayan fine sea salt


  1. Peel and cut the banana into bitesize pieces and place in a freezer bag. Freeze for a minimum of 2 hours.

  2. Once the banana has frozen, add all the ingredients into a blender.

  3. Once everything has blended, pour into a glass and serve with ice and a straw.

  4. For the butter:

  5. Pre-heat the oven to 180 degrees. Pour the nuts onto a baking tray and place in the hot oven for 10 minutes.

  6. Place the cooled cashews into the blender, scraping down the sides with a knife if they get stuck as they grind down.

  7. After about 10 minutes, they should have turned into a creamy consistency, then add in the salt and vanilla and blend for another minute.

Mo Money Cash(ew) Money Mylkshake & Homemade Cashew Butter




Daily food & travel inspiration in your inbox


- Peanut butter, really? I'm all about this guy, cashew butter. It's homemade and with it I'm gonna be making this amazing chocolate milkshake. Let's do it. So first things first, we have 300 grams of cashew nuts. I've roasted these in an oven at 180 degrees Celsius for 10 minutes until they've gone light brown and smell amazing! This will probably take about 10 minutes. We went from crumbly to doughy and now gorgeous, creamy cashew loveliness. I'm just going to add some vanilla powder, and then I'm also adding some Himalayan rock salt. Blend one more time. It's time to put it in a cute little jar. So there you go, homemade cashew butter which you can put on everything and in everything and right now we're gonna make an amazing chocolate cashew milkshake. So let's do it. Right, milkshake time. Now you will need one frozen banana, straight in the blender. 400 milliliters of plant-based milk. Milky goodness! Some of our homemade cashew butter, about a tablespoon. Next up a tablespoon of cocoa powder, or you can use cacao. If you're using cacao I would use a little bit less, otherwise it might turn you a bit crazy like it did with me last week. Medjool dates. They are the crown jewels of dates. Just make sure you take out the stone. I'm adding one. I'm gonna add in some vanilla powder, just a little pinch. A little pinch of salt, just to bring out the chocolaty flavor. And cinnamon. Right, so that has been blending for about a minute. I'm now going to grab my suitably hipster serving jar and add some ice, ice baby! ♪ Oh oh oh oh ♪ I might just add a flourish of cinnamon, just on top. Oh look at that, that's Instagram gold isn't it? And now the taste test. Oh! The cashew butter's made it lovely and creamy. You can taste the vanilla, you can taste the cinnamon. It's got just the right amount of sweetness. And my oh my it's so darn chocolaty! It's homemade and it's actually just made of wonderful, natural, lovely ingredients. Very, very proud of this. You have to try it, and in the meantime please leave me with this 'cause I'm in heaven.