Cashew nut milk is so easy to make and a delicious option if you’re dairy-free. Making it at home means you avoid the refined seed oils, added sugars and stabilisers so often found in shop-bought plant milks.
Ingredients
- 250g cashews
- 1 litre water
- Pinch of sea salt
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon vanilla extract (optional)
Method
- Soak the cashews in water for at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and half the water to a blender. Start on a low setting for 1 minute and increase the speed to high for 30 seconds.Â
- Add the rest of the water, salt and cinnamon and vanilla if using and blend on high for another 30 seconds.
- Strain the milk using a fine mesh strainer or nut milk bag. Store in a sterilised glass bottle in the refrigerator. It should keep for 3–4 days.
Serving suggestions
- Warm up a cup of cashew milk with 1 tablespoon of ground chicory for a delicious caffeine-free alternative.
