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. We are even able to froth it to make the most glorious coffees.

All you will need is a nut mylk bag to strain it properly and a food processor or blender. Remember to keep the nut pulp because you can add it to smoothies, make bliss balls or bake with it!

CASHEW MYLK 

Makes about 1 litre

Ingredients:
3/4 cup cashews
1 litre filtered water

Method:

Rinse the cashews before putting them in the water to soak overnight.

Blend the water and cashews together for about 2 mins on the highest speed possible.

Pour into a nut mylk bag with a large bowl underneath to catch all the mylk and gently squeeze out the mylk into the bowl. Keep squeezing until all the liquid is gone and you’re just left with the pulp.

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

Keep in the fridge for up to 2 weeks.