an easy fuss-free dairy-free vegan milk
There are times when straining almond milk can feel like too much of an effort. Instead of turning to a shop bought milk, try making this easy creamy cashew milk instead. The cashews become soft when soaked for a few hours and will blend easily with the water so the milk won’t require straining like almond milk. This recipe will result in a creamy full bodied milk.
This is an ideal milk to make if you are making it on the move with a personal blender. I like to add a little agave for sweetness, a dash of comforting vanilla and a pinch of salt.
Don’t use whole cashews for this as they can be pricey. Instead opt for cashew pieces to keep the costs down.
- 1 cup cashew nuts, soaked for at least 2 hours
- 3 cups water
- 1 tablespoon agave
- 1½ teaspoons vanilla extract
- Pinch sea salt
- Rinse the soaked cashew nuts well under cold running water
- In a blender, whizz the soaked cashew with the water, agave, vanilla and salt.