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Recipe: Saffron Chai with Cashew Milk

What better way to warm up on these cold winter nights than a cup of your favorite tea? As we kick off the year we want to share a new take on our old favorite: A hot cup of our Saffron Chai made with homemade vegan cashew milk. The rich flavors of the cashews and saffron are sure to bring a smile to your friends and family's faces this winter!

Cashew Milk


1 cup of raw unsalted cashews
3 1/2 cups of water
1 TBSP maple syrup (or sweetener of your choice)
Pinch of salt


  1. Soak cashews in a bowl of water over night in the fridge. Drain and rinse before blending.
  2. Blend cashews and 1 cup of water. Blend until all bits are gone. Start blend out slow.
  3. Add remaining 2 1/2 cups of water, sweetener and salt. Blend for 1-2 minutes or until milk is creamy and smooth.
  4. Add to Saffron Chai with honey to taste.

For the original recipe and details, see Grace Mendez's blog post here.