Cashew nut milk

Cashew nut milk

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. 
  • 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.
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