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Vanilla cashew milk

Cashew milk or other nut-milks are my kitchen staples. Even though I usually do not drink plant-based milks, I often use them in baking. They make a great replacement for dairy milk. In some cases, water works equally well, especially in small quantities. If the recipe calls for more tham 50 ml of milk I would definitely prefer using some sort of plant milk rather than water as milks usually have better texture and flavour.

Vanilla and cashews make a perfect combination in this milk. Use it in your breakfast, for example with my crispy beet & seed granola or cacao granola, in cakes, sponges, and chocolate glaze. Another option is to try to make delicious drinks, like hot chocolate for example.

Ingredients:

  • 1 cup of cashews (soaked overnight and drained)
  • 3 cups of fresh water
  • 1 vanilla pod, seeds scraped out
  • 1 medjool date for sweetness (optional)

Utensils:

  • a nut milk bag/cheesecloth/straining bag or a very fine sieve

Soak your cashews overnight or preferably for at least 6 hours. Then drain and blend together with fresh water, scraped vanilla seeds, and date if using. Sieve ideally with a nut milk bag or a sort of a cheesecloth or straining bag. You can also use a very fine sieve, but make sure you repeat the process several times so that your milk does not contain pulp. Store in a fridge and use preferably within 5-6 days.

TIP: Do not throw the pulp away! You can store it in the fridge for about 3 days, dry it or freeze it and then use it in your granola, porridge, little snacks such as my cocoa balls or create delicious cakes.

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