Cashew milk
The homemade cashew milk tastes creamy, mild and incredibly delicious. It is ideal for milkshakes, coffee, muesli, desserts and for drinking on its own. You can make cashew milk from just two ingredients with this recipe.
Servings 900 ml
Equipment
- straining cloth
Ingredients
- 200 g raw cashews
- 800 ml water
- water for soaking
Instructions
- Soak cashews in plenty of water for approx. 8 hours or overnight.
- Pour off the soaking water and rinse the cashews with clean water.
- Place the cashews and 800 ml of clean water in a blender and puree to a homogeneous, fine mixture.
- Pour the mixture through a straining cloth, collecting the cashew milk in a clean container, and squeeze out the cashew mixture vigorously.
- Pour the cashew milk into a sealable glass bottle and store it in the fridge.
- Always shake the bottle of cashew milk well before use.
Notes
- You can refine the plant-based milk with vanilla, cinnamon or tonka bean.
- If you also want to sweeten the vegan milk alternative, dates, agave syrup and maple syrup are suitable.
- The homemade cashew milk can be kept in the fridge for around 3 - 4 days.
- You can use the pressed residue to make delicious sauces, spreads and dips.
- See the detailed tips and tricks for making the cashew milk at the top of the article.