It really is amazing what you can use to make a milk. My partner would say it’s only milk if it comes from a cow and you can’t “milk” a grain of rice. Well this cashew nut milk proves him wrong I’d like to think. Nut milks are easier to make than expected, a rich source of minerals, creamy and delicious. A homemade nut milk is also free of added sweeteners that you will find in commercial nut milks.
cashew nut milk
- 4 cups or 1 litre
- preparation time
- 5 minutes, plus 12 hours soaking time (or overnight)
- cooking time
- 1 cup raw cashew nuts
- water for soaking, plus 3 extra cups of water
Place cashew nuts in a bowl and cover with water. Leave to soak overnight.
The next day, drain the cashew nuts and rinse. Place the nuts into a blender with the 3 cups of water or use a hand held stick blender if easier. Blend really well untill all the nuts have been broken down to form a white frothy mixture. There will still be some grainy bits if you do not have a vitamix or the like.
The milk can now be kept as is, or you can strain the mixture to remove the pulp. Simply strain the milk through a fine sieve or nut milk bag and squeeze out the excess moisture. Place the milk in a bottle and keep in the fridge for up to 3-4 days. Shake before using.
The nut pulp can be used for a variety of dishes such as muffins, cakes, biscuits, nut creams and dips.
- Cashew nut milk is high in minerals such as magnesium and manganese. Magnesium is vital for muscle relaxation therefore reducing tension related muscle spasms, aches and tension headaches. Manganese plays a pivotal role in liver detoxification.
- Cashew nuts can be substituted with other nuts of choice. Try almond milk for a alkalising blend or hazelnuts for a coffee like flavour. You could also use seeds for a nut free milk.
- This is a basic nut milk blend. You can add sweetness if desired by adding a few dates to the blender, or try adding some vanilla or cinnamon.