Cashew Mylk

Ever since my husband and I watched this Dairy is Scary video, we have been trying to reduce the amount of dairy in our diet. I have been replacing cow’s milk with my own homemade cashew mylk and it’s delicious and we are even able to froth it to make the most glorious coffees.

All you will need is a nut milk bag to strain it properly. Remember to keep the cashew goop in the bag though because you can do a whole bunch of things with it like add it to smoothies, chia puddings, or even make vegan cheese with it!

CASHEW MYLK 

Makes 2 litres

Ingredients: 
2 cups (300g) cashews
1 litre water (preferably filtered)

Method:

Soak the cashews in the water overnight.

Blend the water and cashews together for about 2 mins.

Pour into a nut milk bag and squeeze out the milk into a large bowl.

Using a funnel, pour into glass bottles with sealed lids and top it up with a bit more filtered water until you get your desired concentration.

Keep in the fridge for up to 2 weeks.