Cashews in general are naturally rich and creamy in taste and because of this my favorite nut milk to make has to be the cashew.
Because of its creamy taste this milk can be enjoyed over a bowl of granola, in a cup of steaming hot chocolate and in smoothies.
So let’s get started…
1 cup and raw cashew nuts (soaked for at least 3 hours or overnight)
4 Dates (I used majool dates)
1 tsp of vanilla or 1 vanilla pod
4 cups of water
Equipment you will need
Powerful blender (I used a Megimix)
Nut bag or cheese cloth
Glass bottle to store the milk
Method to follow
Start by soaking the cashew nuts for at least 3 hours or overnight in a container or a bowl with a cloth placed on top. When soaking the cashews ensure the water comes above the nuts, this will allow them room to expend.
Drain the soaked nuts and place them in the blender with the dates, vanilla and your 4 cups of water and blend (Start the blender on a low speed gradually taking it to full speed) for 5 – 10 minutes or until the cashews and dates are fully blended.
While the milk is blending, place either your cheese cloth or nut bag in the large bowl ready for the milk to be poured into. Once you have finished blending the milk pour it into the nut bag/cheese cloth (depending on the amount of liquid you may need do this in two goes) and carefully gather the edges of the cheese cloth or the strings of the nut bag with one hand and gently squeeze the bag/cloth with the other hand. Continue to do this until you are unable to get any more milk from the bag/cloth.
You should now have a smooth, creamy, delicious milk that can now be poured into your glass jar. Enjoy this delightfully good milk with a big bowl of granola.
Store the milk in an air tight glass jar for up to 5 days in your fridge.