Making your own plant milk is often cheaper than buying the store bought counterparts. Plus I think it's more fun. You can experiment with flavours, make it as sweet as you like or not at all. Want chocolate milk? Add some cacao/cocoa powder. The possibilities are virtually endless!
Cashew milk
Ingredients
1 cup cashew nuts
4 cups water
2 dates
Vanilla essence
1 cup cashew nuts
4 cups water
2 dates
Vanilla essence
Method
Soak cashews in water for at least 4 hours. I usually soak overnight so my cashews get around 8-12 hours soaking time.
Soak cashews in water for at least 4 hours. I usually soak overnight so my cashews get around 8-12 hours soaking time.
Strain off the water and rinse the nuts. Throw the cashews in a blender with 1 cup of water and the dates and blend until smooth. I've found that blending with a small amount of water helps achieve the smoothest blend. What you're left with at this stage is a delicious, thick cashew cream.
Add the rest of the water and a splash of vanilla and blend to combine.
Adjust quantities or try a different sweetener to suit your taste.
Store in an airtight container in the fridge for up to 5-6 days. Shake well before each use.
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