How to make Vegan Cashew Nut Milk
Making your own cashew nut milk could honestly not be any easier. Yeah it takes a little bit of time but at least you know exactly what has gone into it – just nuts and water no nasties or additives.
Using these simple ingredients of nuts, filtered water and time you will end up with a deliciously creamy milk. Any type of nut can be used but I prefer cashews as I feel the milk is thicker and creamier.
A nut bag or muslin is needed to strain the milk, this is an essential step which if not done correctly will result in the milk ending up granular.
Total Time: 10 minutes
Prep Time: 10 minutes
Servings: 1
Rating:
Total Time: 10 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 1 1 cup raw cashews (or almonds, hazelnuts, macadamias) soaked overnight in water
- 3 3 cups filtered water
- 1 1 muslin or nut bag
- liquid sweetener to taste (optional)
Method
Method
- In a jar, soak the nuts overnight in water.
- Drain the soaked water and transfer the nuts to a high-speed blender.
- Add 3 cups of fresh filtered water and blitz for a good couple of minutes until thick and milky
- Place the muslin or nut bag in a sieve over a bowl and empty the milk into the muslin.
- Squeeze the milk through the muslin.
- Pour the milk into a clean jug and refrigerate.
Tip
- Save the pulp after straining and add a touch of garlic, lemon juice and fresh herbs to make a delicious dairy-free creamy dip or sauce for serving over zoodles.
- Add cacao powder, vanilla extract, pinch of salt and maple syrup to make chocolate milk!
Feeling inspired? You need to discover 20 of the best plant-based milk recipes!
