Cashew Milk

Ingredients

• 160 g raw cashews, preferably organic
• 1250 g filtered water, plus more to rinse
• ½ tsp pink Himalayan salt or sea salt

Method

1. Place a bowl on TM lid, weigh into it cashews and 500 g filtered water, stir in pink salt, then cover bowl (I use a plate) and set aside to soak for 6 hours.
2. Pour cashews and soaking water through TM simmering basket to discard soaking water, then rinse cashews and drain.
3. Blend drained cashews and remaining 750 g filtered water 2½ min/speed 10. Transfer cashew milk to a sterilised glass bottle, close bottle with a sterilised lid, then chill in fridge. Swirl to mix evenly before each use.

Janie’s Tips

1. Use within 4-5 days or freeze in ice cube trays if you won’t use all the milk that quickly.
2. Don’t be tempted to omit the salt in step 1 – it is important to add pink salt or sea salt to the soaking water for proper preparation of nuts and easiest digestion. If the nuts are well rinsed in step 2, you won’t be able to taste any salt in the finished cashew milk – it just contributes to a fuller cashew flavour.
3. If you are going to make this recipe frequently, I recommend you soak a larger amount of raw cashews (I often do up to 500 g at a time) with enough filtered water to cover and ¼ tsp sea salt, then drain and rinse them and freeze for up to 3 months. To make 1 litre cashew milk from these frozen soaked cashews, blend 230 g frozen soaked cashews with 750 g filtered water 3 min/speed 10. This will save time as the soaking has already been done.
4. This recipe is gluten free (GF) – read the ingredient labels to ensure all your ingredients are gluten free.
5. This cashew milk is dairy free (DF) – read the ingredient labels to ensure all your ingredients are dairy free.
6. This recipe is vegetarian and vegan.
7. For another dairy free milk recipe, see oat almond milk