This is my favourite plant-based milk. I love the creamy texture, delicious taste and this beautiful white colour (prettier than dairy milk – believe me). I love to use it in everything etc. porridge, smoothie bowl, cakes, coffee….

Before start…

For this recipe, you will need a blender, muslin or milk bag and airtight bottle.

Make it cheaper!

This is the same process for any nut milk. If the cashews are too expensive, you can use almonds, walnuts, pistachios etc… After this recipe, you have also nut pulp. You don’t have to put it waste. You can use it. It is a great addition to vegan cheesecake or raw vegan dessert. You can also make a porridge from the nut pulp (place your nut pulp in a small sauce pan with some sweetener and milk. Cook few minutes and its ready). You can also make gluten free flour from it. Place the nut pulp on non-stick baking sheet on your baking tray and bake on a low temperature about 100 C. Once it dries out you can use it like ground almonds (for smoothies, cakes, cookies, crumbles, porridge, etc…).

PRICE: £0.86 for 1L Cashew Milk

(100g cashew nuts £0,86; 1000ml filter water £0.00)

Makes 1 litre

INGRIDIENS

• 100g cashew nuts
• 1000ml filtered or mineral water

METHOD

Soak the cashew nut in a bowl of water for 6 hours or overnight. Drain the water and place the cashews in a blender with water. Blend for 2-3 minutes or until it looks smooth. Pour the milk through a milk/muslin bag into a bowl, squeezing all the milk out of the bag. Discard what’s left in the bag and pour the milk into milk glass bottle. Keep the bottle in the fridge. It’s should stay delicious for about 6 days.

TIPTOP:
Try adding a maple syrup, cinnamon or other spices to your cashew milk to make a fancy cocktail.