I make my own nut milks at home and not only do I save money, I can be assured that I know exactly what I’m putting into my body. Did you know that some nut milks you buy at the market may only contain up to 4 nuts per litre? Thats crazy!
To make cashew milk, soak 1 cup (130 grams) of cashews in very hot water for 15 minutes or in room temperature water for 1–2 hours or longer.
Drain and rinse the cashews, then add them to a blender with 3–4 cups (720–960 ml) of water. Blend on high for 30 seconds to 1 minute or until smooth and frothy.
You can add dates, honey, or maple syrup to sweeten, if desired. Other popular additions include sea salt, cocoa powder, or vanilla extract.
Unlike most other plant-based milks, you don’t have to strain cashew milk through a thin towel or cheesecloth.
You can keep your cashew milk in a glass jar or container in the fridge for up to three to four days. If it separates, simply shake before use.
I’m also going to share with you an amazing cashew cheese dip/spread. Dip some carrots or celery in a super healthy spread. It’s a great appetizer when having friends at home.