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