Cashew Milk
Simple and easy, without the need to strain, cashew milk is very yummy and works well as an alternative to dairy in most recipes.
Cashew milk is a milk alternative that has become increasingly popular due to its numerous health benefits. Super simple to make due to the creaminess of the nuts, cashew milk is a good source of healthy fats, protein, and vitamins, making it a great option for vegans or if you are lactose-free. It is also low in calories and contains no cholesterol, making it a heart-healthy choice. Cashew milk is rich in minerals such as magnesium, phosphorus, and zinc, which are essential for maintaining healthy bones and teeth. Additionally, it is a good source of antioxidants that help to fight inflammation and prevent chronic diseases like cancer or heart disease.
What I like about this particular nut milk, is it requires no straining through a nut milk bag, which whilst not difficult, is just another step to slow me down. (I am always on a timeline and in a hurry, but you probably knew that!)
If alternative milks are your thing, check out some of our other dairy free delish 'milk' recipes:
Salted Caramel Brazil Nut Milk
Horchata; Dairy Free Rice Nut Milk
Thermomix Coconut Milk and Coconut Flour
Need
- 200 Grams cashews raw, soaked for at least 2 hours
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Litre water
Do
- 1
Strain soaked cashews and discard the water.
- 2
Place cashews, salt, vanilla and water into the Thermomix bowl. Blend 2 min/speed 10.
- 3
No need to strain this really, though you could if you were super sensitive to texture.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
