Thermomix nut milk is so quick and easy to make. The balance of ingredients in this recipe make a creamy milk that you can use in your coffee or tea, baking, creamy sauces, or just drink on its own!
A couple of years ago, I decided I wanted to switch from cows milk to a plant-based milk.
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.
Using 1.2L of water and 140g of nuts and/or coconut gives creamy milk perfect to use in any way you’d normally use regular milk.
Many recipes for Nut Milks use a much higher weight of nuts to water, which yields milk too rich for our tastes and also work out very costly.
The combination of cashews and coconut in this particular Thermomix plant based milk recipe produces milk that is perfect for adding to hot drinks, as it doesn’t split like most plant based milks do when used in this way.
This Thermomix plant based milk can be used for anything you’d normally use regular milk for.
Yes, you can leave the coconut out but be sure to replace with the same weight of cashews (or other nuts).
It’s not essential to soak the nuts. Doing so removes the phytic acid and this aids digestion. If you have the time, give them a soak but if you don’t, it’s ok to skip.
Yes, you can use this recipe to make any type of nut milk – simply replace the cashews and coconut with 140g nuts of your choice, ie. almonds, to make almond milk. For some nuts, a longer soaking time is more beneficial.
I wouldn’t recommend using roasted nuts of any kind in any nut milk. Raw nuts are best.
For sure! You can add things like a couple of medjool dates, half a vanilla bean or a spoonful of vanilla powder or cinnamon, a splash of honey or maple syrup to sweeten and add a hint of different flavour.
The best way to store any home made milk is in a glass bottle or jar. It will keep for 4-5 days.
Yes, this recipe is fine to halve. To do so, halve all ingredients and follow the method as it is written.
All you need is three ingredients:
80g raw cashews
60g coconut flakes, or shredded
1.2 L water (plus more for soaking)
After soaking the nuts in water for a couple of hours, strain them. All that’s needed then is to add the nuts and fresh water to you thermal cooker and blitz! Strain the solids with a nut milk bag. Voila!
Don’t throw away the pulp, instead you can use it my Nut Milk Pulp Banana Bread!
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.