Cashew Nut Milk

Serves

1

Makes:

245ml

Time:

5 mins plus
overnight
soaking

Cashews make a delicious cream-coloured milk. Alternatively, you can delight in the flavoursome combination of cashew and chicory, which gives the milk a mellow coffee-like taste

Ingredients

  • 6 cashews (about 9g), soaked in 60ml water overnight
  • 2 dates, pitted
  • ¼ tsp vanilla powder, paste or seeds from a pod
  • Pinch of kelp powder (optional)
  • 200ml water

Instructions

Remove the cashews from the water used to soak them in. Add the cashews, dates, vanilla, kelp (if using) and 200ml of fresh water to a high-powered blender and blend until a fine milk is formed.

Variations

For a chicory and cashew milk, add two teaspoons of powdered chicory to the ingredients before blending as above. (Makes 260ml)

To make a refreshing lemon and cashew milk, add the zest of half an unwaxed organic lemon to the ingredients before blending as above. (Makes 245ml)