- Servings1 litre
- Prep10 min
- Resting8 h
- DifficultyEasy
Cashew milk is the simplest of plant milks: the cashew is so tender it blends almost entirely, leaving little pulp behind. Perfect in coffee, over cereal or to enrich a soup — best not heated, to keep its texture.
Ingredients
- 2 handfuls of cashews
- 1 litre water
- ½ tsp cinnamon (optional)
Preparation
1
Soak the cashews in a large bowl with 2 litres of water, overnight.
2
The next day, rinse the nuts lightly, drain and put them in a blender with 1 litre of water and the cinnamon.
3
Blend at full power, then strain through a sieve to keep only the smooth milk. The leftover pulp can be used as gluten-free flour for biscuits.
4
Keep in a glass bottle in the fridge for up to 3 days. Enjoy with coffee, over cereal or in a soup — preferably without heating it.
