RECIPE : warming vegan turmeric milk | cashew kitchen recipe swap

comments 8


it’s time for a new recipe swap !

this time i’m having the pleasure to try one of the beautiful recipes from vegetarian blog cashew kitchen.
agnes, the brain behind the camera, is swedish just like me. but don’t worry, she writes her recipes in both swedish and english. on agnes’ blog you’ll find gorgeous whole foods recipes, all showcased with stunning photography. i mean just look at this soup ! and you should check out agnes’ instagram too, it’s gorgeous !

even the recipes that aren’t vegan can usually be made so by replacing or skipping an ingredient or two.


when choosing wich of agnes’ recipes to make for this recipe swap, i really didn’t need to look any further than this turmeric milk.
you know how i feel about turmeric !
i’ve been meaning to try turmeric milk for ages, and now i got the perfect opportunity. plus this recipe is so easy to make that i didn’t have any problems in my under-equipped airbnb kitchen here in berlin.

i made a lot, like 4 times the amount in the recipe below, so now i have a bottle just waiting to be re-heated whenever i feel like something warm. and i can honestly say that it is crazy warming. had two cups already today, and it heated me right up. plus it was delicious !

the original recipe has honey in it, but i just skipped it and it was definitely sweet enough just with the sweetness of the oat milk.


warming turmeric milk
serves 1
1 cup unsweetened oat milk, or plant milk of choice
about 1/3 tsp ground cardamom
1/2 – 1 tsp ground turmeric (i used a little more since i love the flavour)
1/3 tsp pure vanilla powder
pinch of cayenne pepper
pinch of black pepper
optional : date sugar or maple syrup as sweetener (i used oat milk with 100% oats. sweet enough that i didn’t need any sweetener)

– heat the milk with the spices carefully, until steamy but not boiling.
– sweeten with date sugar, maple syrup or your favourite sweetener if needed. i didn’t sweeten mine at all. add more of any of the spices if you like.
– enjoy ! ( but don’t overdo it. turmeric is one of the best things we can eat, but only in small amounts. too much is not good for us. )


thank you so much agnes for lending your recipe, and i can’t wait to see your photos of my recipe ( tomorrow ) !

love // jenny

p.s. make sure to never miss a post – follow me on bloglovin’ !

other ways to warm you up :
jennymustardcornsoup7 jennymustardspecialsauce5s greenbowl6c



  1. Hi Jenny!

    This looks really yummy! Why do you say turmeric is not good for us if too much? just wondering, I love turmeric too but really don’t know much about it.


    • i’ve read about this on a few different places. i think has some videos about it you should check out.

  2. I will try this recipe when I get home, and happy to have all the ingredients without having to stop at the market.:-)
    I always put tumeric in my tofu scrambles, for color as well as added flavor. Curry seems to work as well, but love tumeric more.
    I’ve noticed that a lot of Indian recipes call for tiny amounts of tumeric (my mom used to cook her favorite Indian dishes which always called for it.)
    Without checking, I just assumed too much tumeric would over-power the dish. Not sure about the health part, though.

    • yeah it’s not good for us to eat too much. i think that the recommendation normally is not more than a teaspoon a day but i can’t remember exactly :)

  3. Jenny, what amounts of turmeric are considered safe? I’m asking because I love turmeric and I have half a teaspoon of turmeric powder in my breakfast smoothie every day.

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