Cashew Nut Milk

Confession time….I simply cannot drink black coffee, try as I might it is just not the same as a steaming cup of creamy milky coffee.  I don’t need a fancy cappuccino or anything – not that I would ever say no to one, but just a plain coffee with a splash of milk will keep me satisfied.

Which milk is the burning question?  Store bought nut milks contain a small portion of nuts, the rest is made up of rice, sugar and sunflower oil, basic ingredients that I prefer to avoid like the plague. 

Making your own nut milk could honestly not be any easier, yeah it takes a little bit of time but at least you know exactly what has gone into it, just nuts and water no nasties or additives.

Using these simple ingredients of nuts, filtered water and time you will end up with a deliciously creamy milk.  Any type of nut can be used but I prefer cashews as I feel the milk is thicker and creamier and closest in taste to cows milk.

A nut bag or muslin is need to strain the milk, this is an essential step which if not done correctly will result in the milk ending up granular. 

There really is something so satisfying about straining nut milk, almost primal – enjoy the journey don’t rush it!

Tip – save the pulp after straining and add a touch of garlic, lemon juice and fresh herbs to make a delicious dairy-free creamy dip or sauce for serving over zoodles.  Try it with this amazing new Paleo sesame pasta from Nomad Health, which is honestly the hottest new product on the market at the moment.  It’s not just me who is saying great things about the pasta, read this review a by Jan from Healthy Perspective

Homemade Nut Milk
Yields 3
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Ingredients
  1. 1 cup raw cashews or (almond, hazelnut, macadamia nuts)
  2. water for soaking overnight
  3. 3 cups of filtered water
  4. Muslin or nut bag for straining (buy it here)
Instructions
  1. In a jar, soak the nuts overnight in water.
  2. Drain the soaked water and transfer the nuts to a high speed blender.
  3. Add 3 cups of fresh filtered water and blitz for a good couple of minutes until thick and milky
  4. Place the muslin or nut bag in a sieve over a bowl and empty the milk into the muslin.
  5. Squeeze the milk through the muslin.
  6. Pour the milk into a clean jug and refrigerate.
Notes
  1. Keep the nut pulp and mix with lemon, garlic and prices to create a delicious creamy dairy free dip or sauce for zoodles.
  2. Add cacao powder, vanilla extract, pinch of salt and maple syrup to make a chocolate milk.
Eighty 20 Nutrition http://eighty20nutrition.com/

About Donna

8 thoughts on “Cashew Nut Milk”

    1. Hi Darryl, not sweet at all compared to store bought nut milks. This is exactly like a raw cashew only in liquid form as no sugar is added.

  1. Perfect alternative for anyone with a true milk sensitivity or allergy – and WAY better than resorting to soya! Home-made always leave any store-bought right on the shelf! I add a couple of spoons of an acid medium (a little strained whey, or lemon juice) to the soaking water – it just helps with the digestion and absorption of other nutrients taken in at the same time.

  2. Great tutorial Donna, love it! So clear and as always I love your photos. I used to do this every day in one of my previous jobs in a health food cafe, only with almonds. It provides a much healthier alternative to those who would rather avoid dairy. I must admit, I’m a sucker for those ALDI almond milks, I need to stop buying them!

  3. Great stuff Donna, I’m a massive fan of making homemade nut milks, they taste sooooo much better than anything you buy in the shops and it’s so much easier than you think it will be to make, great to get the kids involved too 🙂

    Thank you for the mention also! xx

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