This cashew milk recipe makes the creamiest and most delicious milk we've ever tasted.
This is the way we make our housemade cashew milk at the Bare Blends Smoothie Bar. It has an unrivalled flavour and smooth texture, and it works well in all smoothie recipes. it's delicious blended into smoothies, shaken with protein, or drunk by itself!
We love this cashew milk because it's unlike anything you can buy in a store. It is superior in flavour and so very easy to make! By making your own cashew milk, you can also be sure that your milk is free of sugars, gums, and other filler ingredients.
We use this milk in our Cacao Mint Crunch Smoothie (recipe below) and our Mango Turmeric Lassi. Once you try this cashew milk, there's really no going back!
Here's how to turn 1 cup of cashews into 1 litre of cashew milk.
Step 1. Soak 1 cup of cashews for at least 2 hours in at least twice the amount of water.
Step 2. Strain the soaked cashews and rinse thoroughly under fresh water.
Step 3. Add the cashews to a blender jug with 1 litre of fresh, filtered water.
Step 4. Add a generous pinch of salt.
Step 5. Blend in a high-powered blender for 2 minutes.
Step 6. Bottle the milk, and make sure it is airtight. The less air, the less it will oxidise.
Step 7. Keep your cashew milk in the fridge. It will last 3-4 days.
We use this cashew milk in smoothies, oats, coffee, matcha lattes, iced cacao, and more. It can be used in most recipes and will always add a creamy consistency.
So before you drink the whole jug, here is one of our favourite recipes made with cashew milk for a little bit of inspiration.
Cacao Mint Crunch Smoothie
- 250ml cashew milk
- 1 frozen banana
- 1 serve of either Cacao WPI, Cacao WPC or Cacao & Cinnamon Plant Protein
- 1 drop mint oil
- 1 tbsp cacao nibs
- Blends all ingredients except the cacao nibs in a blender until smooth.
- Blitz in the cacao nibs for 5 seconds.