November 01, 2014
This Home Made Cashew Milk is a wonderful milk substitute. It is so easy to make and is really delicious. This cashew milk is raw, vegan and paleo friendly.
I prefer making my own nut milks to buying them from the shops. Store bought nut milks are expensive and they often contain ingredients that I don’t want in my body, like poor quality vegetable oils (canola oil or grapeseed oil). By making my own cashew milk, I can have confidence about the ingredients I am drinking.
I love almond milk, but sometimes it’s nice to mix it up a little. This is where my cashew milk shines. I make this cashew milk once or twice a week because it is so easy. Unlike almond milk, you don’t have to strain this nut milk! When blended, the cashews grind up to an extra fine meal so you don’t have to strain the cashew milk in a nut bag or muslin cloth if you don’t want to. This means less time and potentially less waste. Simple and easy.
We have this cashew milk on our Gluten Free Toasted Muesli, we put it in our smoothies and it works beautifully in pancakes and other baked treats.
This recipe makes just under 1 litre of Home Made Cashew Milk. It is preferable to soak your cashews overnight, but if you’re in a hurry, you can soak them for 10 minutes in boiling water to soften them up. Also, I use chilled water for this recipe to ensure the cashew milk doesn’t overheat when being blended for 2 minutes. If you are using water from the tap, then add a big handful of ice as well.
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