How to make cashew milk

How to make cashew milk

Easy to make & absolutely delicious

Features:
  • Gluten free
  • Vegan

Ingredients

Directions

Share

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.)

 

Step 1
Mark as Complete

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).

Step 2
Mark as Complete

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.

Step 3
Mark as Complete

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.

previous
Vegan chocolate tart
next
Italian focaccia bread
  • Medium

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 cup Raw cashew nuts (soaked for at least 4 hours)
3 cups Water
2 tbsp Maple syrup (optional)
previous
Vegan chocolate tart
next
Italian focaccia bread

Leave a Reply

%d bloggers like this: