HOW TO MAKE CASHEW MILK
IN YOUR THERMOMIXER
Chrystalla’s little boy is on a strict dairy free diet, so she is always trying to create recipes with substitutions for cow’s milk. Later this week we will be sharing a new recipe for gluten free, dairy free, waffles. They are delicious!! The waffles are made with cashew milk so first we want to show you how to make your own cashew milk in your thermomixer.
“My son can go through 2L of almond milk a DAY! Lucky I have a thermal cooker to make all my nut milks from scratch! I think I paid off my machine just from making almond milk. Not to mention all the fillers, additives and things avoided by making the milk myself. However, I prefer to use cashew milk in some cooking recipes because it is thicker and creamier than almond milk. Both nut milks are very quick and simple to make.”
- 100g cashews
- 1000g or 1L water
- Add cashews (100g) and water (1000g) to the bowl and blend 1 minute/speed 9.
- Use immediately or strain in a nut milk to remove pulp. Store the milk in an air tight container or jug and keep refrigerated.
- Strain the milk in a nut milk bag to avoid little pieces of cashews in the milk.
- Cashew milk does not have a lot of pulp so it can be used without straining, if preferred.
- To activate the nuts before making the milk, first soak the cashews in just enough water to cover the nuts and add a pinch of salt. Rinse the nuts in water before making cashew milk. Do NOT soak the nuts for longer than 4 hours or they may go mouldy.
- Sweeten the milk by adding dates, maple syrup, rice malt syrup or another preferred sweetener.