I’ve been drinking nut milks for a year or two now, but I’d never gotten around to making my own. I decided that it was time to rectify this by making my first ever batch of cashew milk, and let me tell you I’m very sad I hadn’t tried it earlier – not only was it super simple to make but oh boy was it delicious. So so creamy.
I added a small amount of vanilla and agave syrup to mine to sweeten it which gave it a really lovely flavour. A pinch or two of cinnamon would work a treat too!
- 1 cup raw cashews
- 5 cups water (divided)
- 1-2 tbs agave syrup (or other liquid sweetener)
- 2tsp vanilla extract
- Pinch of sea salt
- Soak the cashews in 2 cups water for 4 hours (or overnight)
- Drain and rinse the cashews then place in a blender
- Add two cups of water then blitz to combine
- Add the agave, vanilla and salt as well as 1 cup of water and blitz until smooth and creamy
You can add up to 1 more cup of water if you’d prefer it a little thinner, but I found it perfectly creamy and delicious with this amount of water.
I then used the cashew milk in my smoothies for the week, trying out different flavour combos to see if I could find a favourite. They all worked pretty spectacularly, with the cashew milk providing a smooth, creamy base, as well as filling me up with good fats as well as vitamin B, potassium, magnesium and protein.
First up was a Peach & Mango Smoothie using fresh peaches and frozen mango, with some chia seeds and LSA added as well. Tangy and delightful!
Smoothie number two is a simple berry affair with blueberries, strawberries and raspberries coming together to create this purple jar of deliciousness!
The third smoothie was probably the creamiest of the lot – frozen bananas and raw cacao powder, mixed with maca and LSA made for a decadent, dessert worthy smoothie.
Last but definitely not least was this Pineapple & Pomegranate number. I juiced the pomegranate first and then blitzed it with frozen pineapple to create a creamy number that reminded me of our tropical island holiday to Vanuatu last year.
I think it’s safe to say there will be a bottle of homemade nut milk in my fridge rather regularly from now on! The only challenge will be whether to keep making this delicious cashew milk or try something new! Any suggestions for what I could try next?