Creamy Cashew Milk (paleo. keto. low carb. gf. df)
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RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT
Serves 1 litre
This is our go to milk at home!
Cashew nut milk is super creamy and versatile as a milk, it’s great if you a transitioning from cow’s milk to a plantbased milk as I find it’s the creamiest and super simple to make.
Unlike other nut or seed milks it’s not necessary to strain through a nut milk bag as the cashew particles are finer unless that’s your preference, it definitely will give it a better mouth feel if you choose to do so but I very rarely do.
You can add other nuts, seeds or sweeteners like dates if you choose to change up the flavour and nutrient profile, I like to add hemp seeds (I use this brand MyHemple use ‘aurora20’ for a discount) or macadamia nuts are delicious as well as pumpkin or sunflower seeds, the choice is yours however you may find you want to strain it through a nut milk bag if using other nuts or seeds.
It will store in the fridge fro up to 4/5 days and won’t separate when stored or curdle in your hot drink = WIN!!
Ingredients:
1 cup cashews, preferably soaked
1 tsp sunflower lecithin
1/2 tsp vanilla bean powder - optional
1000ml water, filtered
Method:
Put all the ingredients in the blender and blitz on high for approximately 60 seconds.
Store in fridge and give a quick shake before using.
NB. If you blender is not high powdered add half the amount of water blitz and then add the remaining water and blitz again, you will find you get a creamier milk.
You also don’t want to over blend or your will burn the cashew nuts as the blender will heat up the liquid resulting in a bitter flavour.
Enjoy x