Homemade cashew milk

As the air outside starts to become crisp in the evenings, I love having a warm cup of homemade cashew milk to sip on to unwind from the day. I’ve experimented with a few different type of nut-milks, and cashew is definitely the creamiest and my personal favourite. I use this hemp nut-milk bag, which can be composted when it’s no longer needed.

• 1 cup raw cashews

• 3 cups filtered water (you can use slightly less for creamier results or more for thinner milk)

• Extra filtered water for soaking (enough to cover the cashews)

• Vanilla bean or pure vanilla extract

• Sweetener of your choice to taste (I use around 1 teaspoon of maple syrup)

  1. Soak the cashews for 2-3 hours in filtered water.
  2. Discard water and rinse the cashews well
  3. Combine the cashews and 3 cups of filtered water in a blender. Blend them for for 2-3 minutes
  4. Add in your sweetener and the vanilla and blend for another 30 seconds
  5. Strain the cashew milk with a cheese cloth or nut milk bag into a bowl or jar (you can skip this step if you have a good high powered blender

Enjoy with some cacao, chai, in a smoothie or on it’s own! It’s best to consume this within three days. You can compost the leftover pulp, or experiment with using it in different recipes such as brownies and biscuits.

 

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