Learn to make this creamy non-dairy cashew milk at home. This sweet raw cashew milk is the perfect addition to any recipe and is a great alternative to your usual milk on cereal. It's worth noting that this delicious recipe requires a cheesecloth, so be sure you have one to hand before beginning! For a vegan-friendly milk, use maple syrup instead of honey to sweeten it.
- Soak the cashew nuts overnight in three times their quantity in water. Once soaked, drain and rinse thoroughly. Add the nuts to a blender or food processor with about 1/4 of the filtered water, vanilla extract and salt. Blitz for a minute or two until the nuts have been completely broken down and the mixture is smooth.
- With the blender still on, slowly add in the remaining water and taste. For extra sweetness, add the honey or maple syrup. Finally strain the mixture through a sieve lined with fine cheesecloth or muslin, squeezing the pulp to extract as much liquid as possible. Taste and, if necessary, adjust with a little more maple/honey and vanilla.
- Refrigerate in an airtight container and use within 3–4 days. The milk will separate after a few hours so mix well before serving.
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