A couple of years ago, I decided I wanted to switch from cows milk to a non-animal derived alternative. After much experimenting with various types of nuts and different ratios of nuts to water, I came to a ratio that is perfect for my family (see note under recipe). Recently, I tried this ratio with cashews and was super impressed. I had actually made cashew milk many times before, making only enough to use in whatever it was I was creating – usually smoothies, but sometimes custard or bechamel sauce. On this occasion, I added it to my coffee and totally loved it! Soon after, I realised the addition of coconut to cashew milk was even better for adding to warm drinks as it prevents it from splitting, so I have been varying the amounts of each trying to get the perfect mix. Today, I found it!
80g raw cashews
60g coconut flakes – replace with 60g more cashews if preferred
1.3L water + more for soaking
1. Place cashews and coconut (if using) in a bowl and cover generously with water. Leave to soak for 2-3 hours, then drain and rinse (this step is optional, I skip it if I am rushed).
2. Place nuts, coconut and 1.3L water in mixer bowl. Blend for 2 minutes/speed 9/MC on.
3. Line a large bowl with a nut milk bag. Transfer the contents of mixer bowl into the bag and squeeze to remove as much liquid as possible, being sure to catch it in the bowl.
4. Store milk in a glass bottle or jar in the fridge for 4-5 days.
– Some people like to add sweetness or different flavours to nut milks. Some suggestions are: a couple of medjool dates, half a vanilla bean or a spoonful of vanilla powder or cinnamon, a splash of honey or maple syrup.
– 140g nuts + 1.2-1.3L is the perfect ratio to use when making any type of nut milk, so experiment by replacing the cashews and coconut with almonds, brazil nuts, cashews, hazelnuts or straight cashews or coconut.
– After trying a few brands of nut milk bags, I discovered the best there is – Living Synergy. A little more expensive than some but overall much better value. You can find them at health food stores or online.
– Keep the pulp produced to use in cooking – my Nut Milk Pulp Banana Bread is delish!