Creamy, dreamy, simple, delicious dairy free goodness!
Making your own nut milk is so simple once you've done it you'll never go back to store bought!
Cashew milk is such a winner because it produces little-to-no waste and is so thick and delicious. It is perfect for use in smoothies, cereal etc. but my favourite is for use in my Ginger + Turmeric Latte !
HOMEMADE CASHEW MILK
EQUIPMENT: Blender, Nut Milk Bag or Cheesecloth, 1L Storage Bottle/Jug
- 1 cup Cashews, Soaked
- 2 cups Filtered water
- 2 teaspoons Vanilla Bean Powder
- 1/4 teaspoon Himalayan Sea Salt
- Maple Syrup to taste, 1 1-1/2 tablespoons (Optional)
Place your nut milk bag or cheesecloth over a large jug or bowl and set aside.
Place cashews in a large bowl and cover in filtered water. Soak 8 hours or overnight.
Rinse and drain cashews.
Place in your Vitamix or high speed blender with 2 cups filtered water, vanilla and himalayan sea salt.
Blend on high for 2 minutes.
Pour liquid into the nut milk bag and strain. Squeezing out excess liquid if necessary.
Pour finished milk into a glass jar and store in the refrigerator for up to 5 days.
Play with flavours and spices!
I love adding cinnamon or cardamom to my nut milks! What are your favourite spices?
You can add chai or cacao powders to create flavoured milks as well. I like to add these things in the blending process prior to straining to infuse the flavour but keep the milk smooth.