Homemade Cashew Milk
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1litre 1 – 5hours
Passive Time
20 – 30minutes
Servings Prep Time
1litre 1 – 5hours
Passive Time
20 – 30minutes
Ingredients
Instructions
  1. Put the cashews in a large bowl and cover with water, place in the fridge and leave to soak for at least an hour (longer is best, and I usually leave them in overnight)
  2. Rinse cashews, and then place in the blender, add two cups of water and blitz until cashews are obliterated.
  3. Add remaining water and blitz again, then strain through a mesh sieve lined with muslin (I have recently found out nut milk bags are thing, so if you have one of those, that will be fine).
  4. Put milk into airtight bottle and store in fridge – this will probably keep for 3 – 4 days.
Recipe Notes

The creaminess of this milk depends on the amount of water you use. If you like your cashew milk creamier, uses less milk. While this recipe calls for four cups of water, I usually use about three.