Homemade Cashew Milk
If you want to make your own plant milk, cashew is a good place to start because it doesn’t really need straining. Simply soak cashews for a few hours, drain, then liquidise with fresh water. When liquidising, add water a bit at a time so that you can get the consistency that is right for you. I find that about 50g dry cashews plus 400mL water makes a decent cashew milk. For a cream consistency try 50g cashews plus 100mL water.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
- 50 g raw cashew nuts
- 400 mL water
Soak your cashews in water for at least a couple of hours. I have left mine soaking for up to 48hrs.
Add nuts to a liquidiser or high speed blender with 100mL water. Blitz. Add another 100mL water and blitz again. Repeat until all the water has been added.
Store in the fridge for a couple of days.