How to Make The Ultimate Homemade Cashew Milk

Cashews are so naturally creamy that it makes them perfect for all sorts of vegan creams, milks, puddings, and any other creamy sauces. Here, I'm using them to make homemade cashew milk. They contain naturally occurring fats that are healthy – nay, essential – for a glowing skin and generally healthy constitution, not to mention many important minerals. Don’t forget to soak your cashews – any nuts, actually – because soaking them breaks down enzymes that your body cannot easily digest. Now a lot of people will say that you can’t make nut milk without a nut milk bag to strain the pulp. Well, I used my good ol’ sieve and guess what? Perfect results. So no need to go and buy nut milk bags, you can just use a plain sieve (or sifter, or strainer). Simply pour the blended milk through the sieve over a glass bottle, scrape down the sides of the sieve with a spoon to help as much liquid as possible go through, and you will be left with nut milk pulp in your sieve. I kept the pulp and blended it again with a cup (250ml) water and a pinch of stevia, and that made some more milk. Simple. Strain again through the sieve, and with that pulp, you could easily make a type of pudding or add it to your morning porridge or smoothie to make it creamier. Waste not!

How to Make The Ultimate Homemade Cashew Milk