Cinnamon Sea Salt cashew milk
I wasn't planning on ever posting this as a 'recipe', mostly because the internet is currently inundated with nut milk recipes, and also because it's just so simple. However, I will soon be sharing a carrot cake recipe which uses the leftover pulp from this cashew milk, so it felt right to post them together.
I make this every single week, and use it in my coffees, baking, sauces, or by itself as a hot or cold treat before bed. It is sweet and creamy with a slight nutty flavour, it froths well and lasts for over a week in the fridge. Basically, it's milk, but with added nutrients, no nasty hormones and no lactose. Once the cashews are soaked, this takes less than 10 minutes to make.
Ingredients (yields around 1 litre of milk):
- 1 cup cashews
- 4 cups water
- 1 tbsp cinnamon (I like it really cinnamon-y (yes that's a word) but for a more subtle flavour, so for 1-2 tsp)
- 1/2 tsp sea salt
- 1 tsp vanilla essence
- If you want to strain your milk (I prefer it without bits/sediment) you will also need a nut milk bag
- Soak cashews for a minimum of 4 hours or overnight
- Blend with 1-2 cups of water for around 2 minutes
- Keep adding water gradually until all 4 cups have been added
- Blend until it looks like most of the cashew bits have disappeared
- Strain through a nut milk bag. As I said, this part is optional, but it will mean your milk is smooth, creamy and bit-free...and then you can use the leftover cashew pulp to make my carrot cake recipe!
- Rinse out the blender and then add the milk back in, along with the vanilla, salt and cinnamon.
- Blend until all well-combined.
- Pour into a big jar, jug, or any container which can be properly covered, and store in the fridge.