If you’ve never had cashew milk, you need to do yourself a favour and find some, or make some.
Why I love it:
It is absolutely delicious, creamy and refreshing and is great on its own, as a smoothie base or served alongside your favourite cookies. What makes cashew milk different from other nut milks is that it requires no straining after blending. That means you don’t need a nut bag, and you don’t need to figure out what to do with the pulp. Less messing about and less waste. All you have to do is pour it into a glass and enjoy. I love adding some vanilla extract, cinnamon or other spices such as ground ginger, nutmeg or cardamom to give delicious flavour to my cashew milk.
Cashew milk is also full of nutrients and minerals, including magnesium, phosphorus, iron, potassium and zinc as well as protein and healthy fats.
Notes and Tips:
I soak my cashews before I blend them. Soaking helps with the blending process and also helps release some beneficial enzymes.
Add vanilla extract, cinnamon or other spices such as ground ginger, nutmeg or cardamom.
- 1 cup raw cashews
- 4 cups water
- 2 tablespoons maple syrup or rice malt syrup
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
- Soak the cashews in water for at least 4 hours. Alternatively you can soak them overnight in the refrigerator.
- Drain the cashews and rinse until the water runs clear.
- Add the cashews and two cups water to a blender.
- Start on a low setting and increase the speed until the cashews are totally pulverised. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water,* and your sweetener of choice, vanilla extract, sea salt or cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
- Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Did you make this recipe?
Love and greens,