This is perfect if you’re looking for a dairy-free milk for smoothies, for your tea or coffee or to have on its own. Some people don’t like the taste of almonds so cashew milk-which is more neutral in flavour- is a great alternative. I like to make this one for a treat, if I’m having someone over for chai tea or smoothies. Cashew nuts are also really good for you. They’re full of: vitamin K, copper, manganese, magnesium and phosphorus. Similar to almond milk, there are a few secrets to success with cashew milk:
1. Use raw cashews.
2. Soak them overnight-this makes a smoother milk.
3. The more powerful your blender, the better.
4. You will need a nut bag to make a smooth milk-I ordered mine from Love Tree Products in the UK.
5. This milk only keeps for two days in the fridge so only make a big batch if you will use it.
6. Place the leftover cashew meal in a very cool oven for 2-3 hours to dehydrate it. It can then be used in baking.
| Servings |
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- 1 cup (140g) Raw cashews, soaked overnight
- 4 cups (940ml) Water
- 2 Organic dates, halved and pitted
Ingredients
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- Drain the soaked cashews and add to a powerful blender with the water and dates. Blend for a few minutes on high until you achieve a smooth milk.
- Pour through a nut milk bag into a glass bottle with a lid. Use immediately or store in the fridge for up to 2 days.