This homemade cashew milk is not only made using only two ingredients, but it dairy-free, vegan and contains no unnecessary additives or preservatives. It can also be customised and flavoured. Plus, by using the leftover cashew pulp this recipe is zero waste!
Begin by soaking your cashews overnight in a bowl of water.*
In the morning, drain the excess water and rince the cashews.
Add the cashews to your blender ** and blend for about a minutes.
Add the water and blend till smooth and milky. ***
Using a nut milk bag, strain the cashew milk into a large bowl, squeezing out as much of the liquid from the remaining cashew pulp.****
Pour this into an airtight bottle and keep stored in the fridge for 3-5 days.
* If you're in a pinch then I'd say a minimum of around 4 hours in warm water, but it's best if left closer to 8-10 hours!**The ratio for nut milks works brilliant as a 1:4 ratio. However, if you're wanting to make more of a 'cream', then use a 1:2 ratio!*** Alternatively, using the NutraMilk, no pre-soaking or straining is neccessary!**** This cashew pulp can then be used in a whole ton of recipes. To top your cereal, added into a smoothie, as a topping for yogurt, in homemade granola, raw energy balls/bars etc. This will last 3-5 days in an airtight container, in the fridgeOptionally, you can add a pinch of salt OR to sweeten it, 2 medjool dates & some vanilla extract