Cashew Milk

Cashew milk is so easy to make with your Thermomix. I make it fresh every few days because I like it in my tea and coffee. Deliciously rich and creamy, homemade cashew milk adds a lovely flavour to both hot and cold drinks and can also be used as a replacement for dairy milk in recipes. I also like to pour it over fruit compôtes or porridge.

Cashew milk is a firm favourite of mine because it doesn’t need to be sieved like other nut milks. This recipe saves me so much time and effort – the cashew solids become so fine that I am happy to leave them in.

Soaking the nuts beforehand in slightly salty water is important as it makes them more digestible. The soaking water can be diluted and used to water your garden plants if you wish, however it should not be drunk by humans or pets.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME MINUTES

MAKES 1 LITRE

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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 – read the ingredient labels to ensure all your ingredients are gluten free.
  5. This cashew milk is dairy free – 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
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