Cashew Nut Milk
Better for you. Better for the planet. Better for the animals.
Let’s stop the unnecessary suffering of dairy cows!
Course: Drinks Servings: 1 bottle
Prep time: 15 min
Cook time: Chilling time only
Difficulty level: Easy
Vegan
Gluten Free
Naturally Sweetened
Author: Jennifer Sargison
Have you ever thought about making your own nut milk? It not only tastes delicious but it’s also really fun to make and saves a lot of money on expensive shop bought milks.
This cashew nut milk is so creamy, tasty and moreish. Simply enjoy and use as you would dairy milk, it tastes great over cereal, in sauces, or use it to make a nice latte or hot chocolate or perhaps on it’s own with a homemade cookie
*Just a note on how much water you wish to add. The recipe makes a creamy milk similar to a semi-skimmed milk consistency, if you want a more watery milk simply add more filtered water and if you like a creamy milk add less water. Have a play around whilst you’re blending it up to get the right consistency for you.
TOP TIP - You can use up the cashew pulp to add to your flapjack or sweet bake recipes to add some taste and added protein, this way nothing gets wasted.
Ingredients
1 cup of cashews
Fresh/filtered water (4 cups)
Pinch of salt
1-2 dates (you choose how sweet you’d like it)
You will also need a blender and a nut milk strainer/muslin square (cheese cloth)
Method
Soak the cashews in water overnight
In the morning drain and rinse the cashews and whizz them up in the blender with 2 fresh cups of fresh or filtered water
Add the date/dates and salt to the blender and another 2 cups of water
Strain through the milk strainer or muslin cloth into a clean large jug
Add the milk to a clean sterilised bottle and chill in the fridge.
Use within 3 days
*Remember to use the pulp in another recipe*
