Cashew milk recipe
Learn to make this creamy non-dairy cashew milk at home. This sweet raw cashew milk is the perfect addition to any recipe and is a great alternative to your usual milk on cereal. It's worth noting that this delicious recipe requires a cheesecloth, so be sure you have one to hand before beginning! For a vegan-friendly milk, use maple syrup instead of honey to sweeten it.
See method- Serves 8
- 12 hours to soak, 10 mins to prepare
- 120 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 160g whole cashew nuts
- 1 litre filtered water (plus water to soak)
- 1½ tsp vanilla extract
- pinch sea salt
- 1 tbsp honey or maple syrup
Special equipment
- cheesecloth
Each serving contains
- Energy
- 500kJ 120.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.1gProtein 3.6gFibre 0.6g
Method
- Soak the cashew nuts overnight in three times their quantity in water. Once soaked, drain and rinse thoroughly. Add the nuts to a blender or food processor with about ¼ of the filtered water, vanilla extract and salt. Blitz for a minute or two until the nuts have been completely broken down and the mixture is smooth.
- With the blender still on, slowly add in the remaining water and taste. For extra sweetness, add the honey or maple syrup. Finally strain the mixture through a sieve lined with fine cheesecloth or muslin, squeezing the pulp to extract as much liquid as possible. Taste and, if necessary, adjust with a little more maple/honey and vanilla.
- Refrigerate in an airtight container and use within 3–4 days. The milk will separate after a few hours so mix well before serving.
- See more Dairy-free recipes
