How to make Cashew Milk

Homemade cashew milk is super simple to make. When done right, it’s creamy and silky smooth and proves to be so versatile in the the making of different genres of recipes. Let’s make some!

Preparation time: 40 minutes

Ingredients:

52g raw cashews

Pinch of fine sea salt

750ml filtered/spring water

1 pitted mejdool date (optional for sweetness)

Directions:

1. Prepare a glass container. Place the raw cashews in it and pour over them some boiled water.

2. Allow the cashews to soak for at least 30 minutes.

3. Strain the water then add the cashews to a blender with a pinch of fine sea salt (and pitted date if preferred).

4. Add in 750 ml of filtered, spring or boiling water that has been cooled. Blend on high speed for about a minute until the consistency is smooth.

5. Store the cashew milk in a sterilized glass storage jar and keep cold in the refrigerator at all times to prevent it from going rancid.

6. Aim to use your cashew milk within 3 to 4 days to enjoy all its benefits.

Notes:

Here are 7 ways to use this cashew milk:

• 5 Minute Oatmeal

• 3 Festive Chia Seed Pudding

• Green Onion and Peas Frittata

• Cauliflower and Potato Puff Pastry

• Apple Galette

• Pumpkin Spiced Granola

• Chocolate Oatmeal Pancakes

More information on Cashews:

• Cashews are NOT TRUE-NUTS

• The COST of PROCESSING CASHEWS