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You are here: Home / Breakfast / How to make cashew milk

How to make cashew milk

10th September 2017 by letseatsmart Leave a Comment

Don’t get me wrong, I love the convenience of store-bought milk. HOWEVER living in a small town in the middle of nowhere means it can be extremely difficult to get your hands on a carton of cashew milk, which just happens to be my favourite.

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This is my super simple recipe for delicious homemade cashew milk, that is free of fillers and preservatives. It is perfect with cereal, baking and drinking straight alongside baked goods (like this rich chocolate brownie.)

Cashew milk

Print Recipe
Easy to make & absolutely delicious
Course Breakfast, Dessert
Keyword cashew, milk, plant milk
Author Let’s Eat Smart

Ingredients

  • 1 cup raw cashew nuts, soaked for at least 4 hours
  • 3 cups water
  • 2 tbsp maple syrup

Instructions

  • To soak the cashews, place them in a bowl and cover with hot (but not boiling) water. Leave for at least 4 hours (or ideally over night).
  • Drain and discard the liquid (don’t use this to make the milk). Rinse the cashews, then throw them in the blender together with 3 cups of water and 1 tbsp of maple syrup. Blast on highest speed for about 60 seconds, or until smooth and creamy.
  • Strain the milk through a fine mesh strainer, tea towel or a cheesecloth into a container and store in the fridge for up to 3 days.

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Filed Under: Breakfast, Dessert

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Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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