Cashew milk is the perfect milk substitute. It’s so creamy and rich in flavour plus it’s packed with nutrients. It’s the easiest nut milk to make as you don’t have to strain the mixture unlike almond milk, meaning no nuts are wasted and it's just less fuss.
T H E B E N E F I T S
Cashew nuts are packed with monounsaturated heart-healthy fats which are good for cardiovascular and heart health. They are a great source of manganese with a quarter of a cup providing 30% of your daily intake, so important for bone health, the nervous system and thyroid health. Plus they have a lower fat content than most other nuts.
I N G R E D I E N T S
You can use any size cup to measure (as long as you use the same one throughout!)
2 cups raw cashews
5 cups filtered water (or less for a creamier milk)
2 tablespoons maple syrup/honey or rice syrup to sweeten
2 teaspoons Vanilla Bean paste
Pinch of Pink Himalayan Rock salt
Pinch of cinnamon
M E T H O D
Soak the cashews in water for at least 2 hours, preferably 4 hours or overnight in the fridge. Drain the cashews and rinse until the water runs clear. Add all cashews and three cups of water to a blender. Start on a low setting and increase the speed for 2 minutes or until the cashews are pulverized.
Add 2 more cups of water along with all remaining ingredients. If your blender is powerful enough and you're left with a smooth milk there is no need to strain. If the consistency is still slightly thick and lumpy pour through a fine mesh strainer (a nylon mesh bag or a muslin cheese cloth would work just as well). Transfer the milk into an airtight container, store in the fridge and keep for up to 4-5 days. Pour over cereal, cook your porridge in it, add it to tea or coffee or simply drink on its own!