Plant based milks are getting more popular, making coffee orders more and more tiresome. Trust me I would know as I am one of those people…
Anyway – this weekend I surrounded myself in my most favourite items – food, cookbooks and on demand TV. Oh and tea…
I have often made sesame seed milk, almond milk and brazil nut milk but have not tried straight cashew milk.
So my fave thing about this recipe is that you are not wasting any part of the nuts, as you don’t strain the milk like the other nut milk recipes.
1 cup raw cashews (unsalted)
4 cups water
Pinch of himalayan salt
1 tablespoon cinnamon (can be reduced)
2 tsp vanilla extract or 1/2 tsp vanilla powder
1-2 tbs rice malt syrup or 4 dates
1. Soak cashew nuts for 4 hours or overnight
2. Blend the cashew nuts and 2 cups of water until smooth.
3. Add in the vanilla, salt, dates or syrup and the rest of the water and blend.
4. Once all blended bottle – will keep for up to 5 days fridge.
Cashew nut milk is really creamy so it is a nice milk alternative. Also as an added bonus cashews are high in magnesium, potassium and zinc. Plus they are a good source of protein and unsaturated fats!
And this makes a mean chai latte…Just in case you find yourself in a cafe needing to place an order…