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Super easy vegan cashew milk
It tastes really great and it's an amazing natural alternative for soy milk and more than creamy enough for coffee. No soy beans had to die for this milk!
There is literally no preparation required. You don't even need to soak the cashews (to be honest it is still a riddle to me why people think they need to ever soak cashews, it doesn't add anything to it health-wise, nutritionally or taste-wise). And you know exactly what goes into your plantbased milk. No additives, no sugar, no soy (wouldn't be a problem for me though), just two pure ingredients.
And if you like to see more vegan recipes also check out my youtube channel:
This plant-based nut milk is super easy to make and just takes 3 minutes!
Blend until it's silky smooth and then store it in a glass in the fridge for 2-3 days.
Or you can also store it in a Mason jar.
It tastes great in coffee or tea.
Or your muesli.
- 35g cashew nuts
- 250ml water
Put cashews and water into a high power blender (you can soak the cashews before if you like but I never do and I don't find it's ever necessary) and blend for about 1-2 minutes or until you have a completely silky smooth plant-based milk.
This home-made cashew milk is perfect for coffee, tea or muesli. It's a great and healthy plant-based replacement for milk. It can be made anytime when you need it.
That's it! Enjoy!
And if you love the amazing versatility of cashews as much as I do also check out my dairy-free herb-crusted cashew cheese recipe here.
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