CASHEW NUT MILK

OMG, this milk!!!  Ideal for coffee!  It actually froths up!  The only nut milk I've made that actually froths up like a cappuccino!!  It's a must if you are trying to give up dairy or are lactose intolerant (or casein intolerant)!

Cashew Nut Milk Recipe

1 Cup Raw Cashew Nuts

3 cups water

1 teaspoon cinnamon powder

1 teaspoon vanilla extract

1-3 pitted dates (if you like it sweetened)

Method:

  • Soak the cashew nuts in water with a dash of apple cider vinegar on your counter top for at least 8 hours (overnight is best)
  • Drain and rinse the cashew nuts and place in your blender or food processor
  • Add 1 cup of water to the cashew nuts and blend on high speed until smooth (approx 30-60 seconds)
  • Add 2 more cups of water and blend again (for 30-60 seconds)
  • If the milk is creamy and has no bits, you can add the cinnamon and vanilla extract and blend again for 10 seconds, otherwise use a nut milk bag or cheesecloth to seperate the milk from the nuts.  If you're using a high speed blender, this shouldn't be necessary!
  • Pour milk into a sealed jar and keep in the refrigerator for 3-5 days!
  • Can be used in coffee, smoothies, overnight oats, chia pudding or can be drunk on it's own
  • Note:  If you like it sweetened, add the pitted dates at the same time as the cinnamon and vanilla extract!

 

2 Comments Add yours

  1. lauragenevievew says:

    Such creativity! Can’t wait to try it. I’ll send an arty photo of my cashew cap once I’ve perfected my nut milk.

    Liked by 1 person

    1. Yes, please do Laura! 💪🏼

      Like

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