Homemade Cashew Milk

Wherever you are in this world, there’s no excuse not to have good nut milk at hand. If you’re buying from your local grocer be sure to purchase only from the refrigerated section – that indicates that what your buying is fresh enough that it needs refrigeration. The nut dairy free milks that are sitting on the supermarket shelves kinda scare me. What’s in there that can allow them to sit there for god knows how long and still be fresh for us to drink? You’d be surprised what fillers, gums and even caraganeenan (a proven carcinogen) you’ll find in the ingredient list. If you’re stuck with nut milk options at your local grocer then keep reading for this simple, nutritious and fuss free way to make your own cashew milk.

Before we go any further, if you’re looking at making your own nut milk, one thing you need to have in your kitchen is a nut milk bag. This is essential with ensuring your milk has a nice smooth consistency, free of any lingering pulp. I use Ellie’s Best Nut milk bags, they’re sturdy and large enough to sit open in a bowl which allows for a mess free pour from your blender to your bag.

Homemade Cashew Milk

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Recipe by www.peanut-head.comCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

9

servings

Soaking Time

4

hours

Prep Time

10

minutes

There’s really no excuse not to have this 2 ingredient homemade cashew milk in your fridge at all times.

Ingredients

• 1 cup raw organic cashews

• 3 cups filtered water

• Optional Vanilla extract

Directions

• Soak cashews in a bowl of water for 4 hours. Drain and rinse.
• In your high powered blender, blitz your cashews and filtered water for 1-2 minutes
• Place your nut milk bag, open and upright in a large bowl
• Pour your milk into the bag
• Once you’ve emptied out the liquid, carefully hold the top of the nut milk bag and squeeze out all the liquid. *Cashews don’t keep much pulp so there shouldn’t be too much to squeeze out.
• If you’re adding vanilla extract, return your strained liquid to your clean blender and blend for a further 30 seconds.
• Otherwise just transfer to 2 mason jars, close with a secure lid and store in the fridge for whenever you need some fresh, homemade cashew milk

Notes

• Will keep fresh for 1 week
• Other optional added extras are dates or maple syrup for sweetness
• Add a dash of cinnamon for extra flavor