Making cashew milk – a creamy blend of just cashew nuts and water – is noisy work. That said, it’s also quick, cheap and vegan friendly / dairy free.
I’ve stopped eating meat, fish and dairy products, and that’s all good so far – but getting a decent cup of coffee has been a trial, lemme tell you! I’ve tried a whole bunch of nut milks and not only are they way expensive, most of ’em split or ‘curdle’ in the cup. Yuck.
I’ve found rice milk to be the most versatile so far: it’s watery and fairly flavourless, which aren’t great selling points, but it works on cereal, in cooking and in coffee. Mil for mil, though, it’s pricey stuff – plus for creaminess and satiety, I think homemade cashew milk has the edge. Plus, making it couldn’t be simpler.
I use about a large handful of cashew nuts (actually I use a glass to eyeball the ratios) and get around 250ml of milk – just the right amount to store in an old pasta sauce jar.
- Raw, unsalted cashew nuts. How much is up to you, but you’ll be working in a 1:3 ratio of nuts to water – the more nuts, the more volume of milk, obvs
- Filtered or tap water
- Pinch of salt
- (Optional) nut milk strainer/bag or muslin cloth
- Soak the cashew nuts in water for a few hours or overnight until they’re plump and softish. If you’re having some kind of emergency milk craving – which I guess might be a thing – you don’t need to soak the nuts: just use ’em straight from the packet
- Drain the nuts if you need to, then toss into a blender. Add 3 times as much fresh water – i.e., 3 cups of water to 1 cup of cashews
- Blitz in the blender for about a minute. The mixture will turn white and creamy almost immediately.
- If you don’t mind lumps and chewy bits you can use or store your milk straight away. I prefer to strain mine through a fine-mesh bag so that it’s perfectly smooth.
- Add a pinch of salt, shake the jar, stick it in the fridge. It should last for 3 or 4 days.
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