Recipe: Home-Made Cashew Milk

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Home Made Cashew Milk

Makes: 750ml
Total Time: 10 mins + soaking time

Notes: vegan, gluten-free, dairy-free

Ingredients: 

  • 1 cup cashews
  • 1 teaspoon vanilla powder
  • 3 cups of filtered water (alter for thickness)
  • 1-2 medjool dates
  • 1 pinch pink Himalayan salt

Method:

  1. Soak cashews overnight or for 5-6 hours minimum.
  2. Drain off the water and rinse until water runs clear. Drain again.
  3. Add the cashews, filtered water, vanilla powder and dates into a powerful food processor or blender and blend down into milk consistency (up to 7-8 minutes).
  4. Pour into an airtight bottle and store in the refrigerator

Your home-made cashew milk should last for up to 3-4 days.

Read about how different dairy-free milks are used, what to look for and our favourite products here.

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