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Easy Cashew Milk

1 spoon difficulty rating

5-10 minutes plus 1 hour soaking time

Serves:

Easy Cashew Milk

It's very easy and quick to make your own nut milk - no exotic or expensive equipment needed! We made it with the small blender attachment that comes with our hand blender and a piece of muslin. Whichever milk you make, it will keep for 3-4 days in an airtight container in the fridge.

This is particularly good if you want to make small quantities - nut milks are usually sold in 1L packs, which can be too large, especially if you live on your own. Our recipe lets you make much less than that. If you can buy loose nuts from a wholefood shop it will work out quite cheaply too - just remember to get 'raw' nuts - not roasted or salted. 

Finally, don't throw the nut pulp away - add it to soups, stews or smoothies! 

Ingredients: 

½ cup raw cashews (ie not roasted/salted)

  • Water to soak cashews
  • 350ml/1½ cups water
  • Pinch of sea salt
  • 1-2 dates, vegan syrup eg agave nectar or concentrated apple juice to sweeten - whisk in 1 tsp, taste and add more if necessary
  • Nut milk bag or piece of clean muslin or cheesecloth (approximately 45cm/18 inches square) or use a clean pair of tights for straining
  • Clean air-tight glass or plastic container with lid to store

Method: 

  1. Soak the cashews in cold water, cover with a tea towel or lid and allow them to soak for at least one hour. Drain and rinse.
  2. Place the soaked cashews and the 1½ cups cups water into the blender or food processor. 
  3. Whizz until smooth for at least one full minute. Add the sea salt and sweetening option. Whizz again, taste and add a little more agavedate/apple juice if necessary. If you prefer a less creamy milk, add a little more water - up to about 4tbsp and whizz again.
  4. Place the square of muslin over a large bowl or wide rimmed jug. Pour the nut mixture into the muslin then bring the ends together, twist and squeeze the bag so that the milk drips into the bowl. Twist more so you get as much of the liquid out of the bag.Store the milk in an air-tight container. Store the nut pulp in another air-tight container and use within 3 days - add it to smoothies, soups or stews - anything you wish to thicken, basically.

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