It is so easy to make cashew milk and it tastes deliciously creamy and refreshing. It's perfect in the morning with your breakfast cereal, in your coffee, or to make creamy sauces. We use cashew milk for our creamy bechamel sauce in our veggie lasagne. If you have pre-soaked cashew nuts it only takes 2 minutes to get a creamy and delicious cashew milk.
Cashew nuts are like all nuts packed with nutrition, especially vitamin E, some of the vitamin B's, iron, magnesium, zinc and potassium. Cashew nuts are also a great source of vegetable protein.
Get a strong blender
Just mix nuts and water in a mixer or blender for a few minutes and enjoy immediately. It's important that you have a strong enough blender, at least over 1000 watts strong, to make sure the nuts get completely blended. If you have a weaker mixer / blender you can try to blend less nuts at a time to make sure they are completely broken down. You could also bash them with a pestle and mortar, but it may take a very long time. You may also need to use a cheese cloth or sieve to filter the cashew milk if your blender is not strong enough, to get a perfectly smooth milk.
Recipe Cashew Milk
- Cashew Nuts
- Pink Himalayan Rock Salt
- Soak the raw cashew nuts in water overnight (min 8 hours) with a pinch of salt
- Rinse the cashews and add to blender
- Use a ratio of water 4:1, that means if you have 100g of cashew nuts, add 400g of water.
- Blend on high for 1-2 minutes until completely smooth.
- For best taste, use right away!