Cashew milk is one of my favourite types of nut milk, it gives a creamy texture and is naturally sweet. The cashews have soft outer skins so if you are just making the milk you don’t need to pass it through a cloth to get rid of the bits. The milk is perfect for making smoothies or flavoured milks as an afternoon snack – such as cacao milk, try it its delicious!
I made this cashew cream as a yoghurt alternative to go with berries and granola for breakfast. Initially I was trying to think of a way to use the left over pulp from the milk and the result is way better than just leftovers. I really recommend the addition of the lemon to add a zingy flavor to it. But other combinations such as orange or adding a couple of dates would work brilliantly too.
For the milk…
1 cup cashew nuts
2 cups cold water
For the cream…
Pulp leftover from the milk
What to do…
Soak the cashew nuts over night or for a minimum of 5 hours in a jar of cold water. Drain the nuts and give them a rinse, then add to a blender with the 2 cups of fresh water, I would add the water a cup at a time to get the consistency how you like it, some people prefer a more watery consistency of milk. Blend on high speed until completely smooth. The longer you blend it for the smoother texture you will have. You may wish to do this in stages to prevent the blender from heating the milk.
Using a muslin cloth drain the milk into a jug. Once you have squeezed all of the moisture from the nuts place the leftover pulp in back into the blender. Transfer the milk to a jar or bottle with a sealable top.
Add the lemon juice, zest and dates. Blend until silky smooth, taste and add more lemon if you prefer a more tangy yoghurt, or more dates if you prefer it sweeter. Also transfer to a jar and place both in the fridge.
Two recipes out of 1 cup of nuts!