I like to use different plant milks for different recipes because they impart a different flavor. This is a cashew milk recipe that I like to use in savory dishes because the flavor goes well. Don’t be deterred by the maple syrup as dairy milk has a lot of sugar in it. If you prefer, taste it without the maple syrup first, then add it in halves, tasting as you go. I use this recipe in my mushroom quiche.
To your happiness,
Muneeza
Cashew Milk
A simple and quick cashew milk recipe you can make at home.
Equipment
- 1 Blender
- 1 airtight container
- 1 liquid strainer or cheese cloth bah
- 1 large bowl for catching liquid
Ingredients
- 4 cups filtered water
- 1 cup raw cashews, soaked
- ½ tsp sea salt
- 1 tbsp maple syrup
Instructions
- Soak your cashews for 6 to 8 hours. You want them to be soft when you blend them together. Alternatively, you can soak them for 30-60 minutes in hot water beforehand.
- When they are done soaking, rinse and drain them.
- Into a blender add your soaked cashews, filtered water, sea salt, and maple syrup. If you don't want to use salt, feel free to omit from the recipe.
- Blend on high until the liquid is completely smooth. The time here may vary from blender to blender. The longer they are left to soak the easier this will be.
- Place your liquid strainer or cheese cloth bag over a large bowl, and pour the liquid to be strained.
- Make sure to get any extra liquid out of your straining method of choice.
- Pour your cashew milk into the designated airtight container of your choice, and you now have cashew milk for drinking and using in recipes! It should stay good in your refrigerator for up to a week. Make sure to shake well before using.
Tried this recipe?Leave a comment!
