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Author Notes: When travelling in America last summer I came across cashew milk, which I can’t find anywhere here in the UK, and it was the creamiest tasting plant based milk I have ever come across. Which got me thinking, I can just make this at home, cashews are easy to get, and nut milks are so easy to make. I’ve used cashews in dairy free cheesecake recipes before, and I’m a big fan of the cashew ice cream they sell in our local organic shop, and they certainly don’t lack in gorgeous creamy texture. Also the great thing about making milk with cashews, is that they are so soft after soaking, that they just melt into the water when blended, which saves you having to strain any pulp afterwards. Keeping all the nutty protein and fibre goodness all together in a great tasting drink. So naturally I thought, adding less water makes a delicious, dairy free and vegan cream. This is such a versatile little creation, and works amazingly in so many different recipes. I have been using it in equal parts to cream as a substitute in recipes without any trouble, and feel great knowing that I am adding a good dose of healthy fats and quality protein to recipes that were previously full of empty calories. —The All Natural Cure
- 100 grams cashews
- 200 milliliters water
- 2 teaspoons vanilla
- Soak the cashews overnight, or for at least 3 hours.
- Drain the soaking water and put into a blender with the water and vanilla paste.
- Blend on high for a minute or two, until completely smooth.
- Store in an airtight jar in the fridge, this will keep for up to two weeks.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer