I don’t think I’ve ever been prouder of making a drink! This raw vanilla cashew milk is the first nut milk I’ve made myself, and it came out so smooth and milky-white. I had to combine a few recipes to get to the final product, so I’ve written up exactly how to do it below, and you do not need a nut milk bag for the final product either.
As the penultimate drink each day of my three-day juice cleanse, I really enjoyed the creaminess and sweetness in contrast to the mean green dinner juice. It was also nice to make the drinks in bulk at the beginning so I could sip on it immediately after my last juice of the day, although I’d advise a quick whizz in the blender so as to avoid separation. Overall, if I can get the cashew nuts cheap enough, I’d happily make my own nut milk on a regular basis!
Raw Vanilla Cashew Milk
Serves 3
2 tbsp agave syrup
145g cashew nuts
1 vanilla bean
1.5 litres of water
- Start by soaking the cashew nuts in 240ml water for 2-12 hours (I soaked mine for eight)
- Drain the water, and pop the swollen cashews into your juicer while slowly pouring the 1.5 litres of water through it too (I would really recommend a masticating juicer, as I’m not sure how a centrifugal juicer would handle this), making sure to re-juice the pulp at least one time afterwards
- Cut the end off your vanilla bean and scrape out the paste
- Put the cashew milk, vanilla bean paste, and agave syrup in a blender and whizz up until perfectly creamy
- The yield should make up at least three 500ml portions of cashew milk, perfect for the three-day cleanse! You can store the milk in the fridge in-between days, for up to three days.
