First posted: Nov 11, 2016

Easy Home Made Cashew Nut Milk


This recipe can easily be doubled. And follow the same steps with blanched almonds if you like, just increase soaking time to up to 8 hours.




Cooks in:        Serves:Makes 3 cups

  • 1 cup raw cashews
  • 3 cups of filtered water
  • 1 date (for a little sweetness, optional; or use honey)
  • ½ tsp vanilla paste or powder (optional)
  • Pinch of salt
  • You will also need a muslin cloth and a sieve, for straining the milk

What to do

1. Soak the nuts and the date in a bowl of filtered water for at least 2 hours.

2. Drain, rinse thoroughly, and add to your Nutribullet (use the exctactor / blending blade). Add the 3 cups filtered water and blend for 1-2 minutes or until smooth.

3. Pour the milk through a muslin-lined sieve that is resting over a bowl or large glass jug to make sure there is not too much residual pulp.

4. Gather the corners of the muslin and squeeze out any excess liquid, then pour the newly made cashew nut milk into a sterilised glass jar with a lid and store in the fridge for up to four days.

- After straining, if you do have some residual nut pulp, keep it! It can be kept in an airtight container in the fridge for up to 10 days, or in the freezer for up to two months. Use as a coarse flour in baking.

- Use half the amount of water for blending with the nuts and you will end up with a delicious double-thick cashew cream, amazing for serving with desserts as a non-dairy option. It can even be used to make dairy-free cheesecakes.

Photo credit @CurtisGallon

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