If you cannot digest dairy milk, and want to make your own nut milk, then I have a super easy and quick cashew milk recipe for you.

There is a wide variety of alternative milks available on the market but the problem is that they are often a blend of sugar, stabilizers, and emulsifiers which are unnecessary and can cause digestive problems for some.

Until recently, I used to make almond milk at home but I will admit, it was quite time consuming. I was also left with the precious pulp which I had hard time throwing away, so I had to find a use for it. Plus after all that effort of straining, when you add almond milk in hot beverages like tea and coffee it sometimes gives this cloudy look.

So the solution is to use cashew milk instead. It’s super easy to make, doesn’t leave pulp behind, and is less likely to look cloudy when heated.

Ingredients:

1/3 cup raw cashews, soaked in water for 4 hours
3-31/2 cups of filtered water

Method:

Soak the cashews in water for 4 hours or overnight.

Throw out the water, rinse the cashews, and blend them in a high speed blender with fresh filtered water. Cashew milk does not contain any pulp but you can use a sieve to strain any un-blended pieces.

Pour the milk in a glass bottle with lid and store in the fridge for up to 6 days. Make sure to stir or shake before use.

I use the cashew milk in my smoothies, tea, coffee, hot chocolate, and in granola.