The cashew is in town, move over almonds. This home-made cashew milk would have to be my favourite as far as nut milks go. It’s incredibly simple, quick and ever so tasty. Cashew milk is much more satiating and creamy than most other plant-based milks, plus it makes for a perfect dairy-free alternative.
What I love about making my own cashew milk is that there is no need to strain it as you do with other nuts. Unlike with almond milk, you’re not left with a cheesecloth full of pulp. Providing you have a high-powered blender your cashew milk will be perfectly smooth and creamy, and did I mention delicious?
Drink chilled straight from the fridge, pour over your favourite granola or use as the liquid in your smoothie or hot drink.
- 3 cups filtered water
- 1 cup raw cashews
- 1-2 tbsp coconut sugar (depending on your sweettooth)
- 1 tsp cinnamon or vanilla extract
- pinch sea salt
- Place all ingredients in a high-speed blender and whiz for approx. 60 seconds until smooth and creamy.
- Place cashew milk in a glass jar and refrigerate.
I would love to hear from you…
+ What’s your favourite plant-based milk?
+ Have you tried cashew milk?
Let me know in the comments below!