What better way to celebrate World Food Day than by making our own, healthy, vegan nut milk? I love cashews and a cashew nut milk is so yummy. I use nut milk when I bake, it brings a little extra flavour to the desserts I find, and I love the texture of the nut milk. This recipe is a twist on the tiger nut milk recipe from Buy Whole Foods Online.
Prep time = 12 – 24 hours.
The ingredients for this recipe is quite a short list, you will need a milk bag or a muslin to make this nut milk. You will need:
- 250g cashew nuts that have been soaked for 12-24 hours (see step 1 of the recipe)
- 1 cup of freshly boiled water
- ½ teaspoon of fine Himalayan pink salt
- 2 cups of filtered water
- 1 tablespoon of plain raw honey
- Pour the cashew nuts, 1 cup of freshly boiled water, 1 cup filtered water, and sea salt into a large mixing bowl and give a quick stir. Leave to soak in the water for 12-24 hours, or until softened.
- Once softened transfer your cashew nuts and soaking water into a high-powered blender (we use a Nutri Bullet) and add 1 cup of filtered water which is necessary to allow even blending. If your blender has a special nut milk function use this, alternatively blend on a low speed working up to a high speed until the tiger nuts form a smooth paste.
- Next spoon your paste into a nut milk bag, pressing it through whilst squeezing the bag over a large bowl to collect the milk. Squeeze out as much liquid as you physically can until you only have pulp left in the bag. Don’t throw away the pulp! This can be used to make nut flour, cookies, brownies, and other delicious treats.
- Add another 1 cup of filtered water, sweetener of your choice such as raw honey (if you feel this is necessary), and any other flavourings of your choice, stir thoroughly, and transfer to an airtight container. Store for up to 2 days in the refrigerator.
Please note that the total prep time includes a 12/24-hour soaking period. All cup measurements used are UK cup measurements and so 1 cup = 250ml. Alternatively, grind up the nuts and mix with water to make a pulp before straining (use your discretion for the amount of water you add, depending on how thin you want it).
Some optional extras to spice up your Cashew milk;
- add 1 tsp ground cinnamon and 1 tsp vanilla extract (traditional Spanish flavouring)
- Seeds from 15 cardamom pods (ground)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp rose water
I am going to use my Cashew milk to make a delicious dessert which will be on the blog very soon. What would you bake with your vegan milk? I would love to know in the comments below or on social media: @mummyconstant.