Creamy Vanilla Cashew Nut Milk

There are times when straining almond milk can feel like too much of an effort. Instead of turning to a shop bought milk, try making this easy creamy cashew milk instead. The cashews become soft when soaked for a few hours and will blend easily with the water so the milk won’t require straining. If you are travelling with a nutribullet, this is an ideal milk to make as it is literally ‘whizz and go’.

This recipe will result in a creamy full-bodied milk. I like to add a little agave for sweetness, a dash of comforting vanilla and a pinch of salt.

Don't use whole cashews for this as they can be pricey. Instead opt for cashew pieces to keep the costs down.

Creamy Vanilla Cashew Nut Milk

INGREDIENTS

130g cashew nuts, soaked for at least 2 hours

750ml water

1 tablespoon agave

1½ teaspoons vanilla extract

Pinch sea salt

METHOD

Rinse the soaked cashew nuts well under cold running water. In a blender, whizz the soaked cashews with the water, agave, vanilla and salt until smooth and creamy.

This will keep in the refrigerator for 3-5days.