Homemade Cashew Milk
You can buy unsweetened and additive free cashew milk that tastes lovely: both Rude Health and Plenish make it. However it’s quite expensive and so I often make it myself at home. Homemade cashew milk is easy to make because, unlike other milks, it doesn’t require straining. This means that it is also a wholefood. I have never managed to make homemade milk that stands up to the velvety texture of commercial cashew milk, but for cooking it doesn’t matter.
If you want your cashew milk sweetened, add a chopped medjool date in when you liquidise. If you want to make a thicker cashew cream, simply use less 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.