Cashew Milk
CASHEW MILK
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 !
Enjoy x
HOMEMADE CASHEW MILK
DIFFICULTY: Easy!
YEILD: 1000ml+
EQUIPMENT: Blender, Nut Milk Bag or Cheesecloth, 1L Storage Bottle/Jug
INGREDIENTS
- 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)
METHOD
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.
NOTES:
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.
