Cashew milk

Thermomix cashew milkWhen I first started using cashews as a raw food ingredient I was awestruck. The humble little thing that I typically snack on can be turned into milk, cream, and even cheese!

The thing I make most is cashew milk. Because it’s so creamy it makes it easier to do the switcheroo from dairy milk.

I also like that because cashews blend so well you don’t have to fuss about with straining as per almond milk.

Here’s what you do:

  • Soak 1 cup (140g) of cashews in filtered water for minimum 4 hours or overnight in the fridge.
  • Drain cashews and rinse with water until it runs clear.
  • Place cashews and 500g of filtered water into the Thermie bowl.
  • Blend for 2 mins/speed 9 (slowly increasing speed to begin with).
  • Add another 500g of filtered water and blend for a further 1 min/speed 9.

If you like, you can add a dash of vanilla extract or sweetener such as honey, maple syrup or coconut nectar.

The milk should keep for 3 to 5 days in the fridge.

Advertisements