Amongst the things I've made with them, and probably my favourite so far, is this cashew milk. I never would've thought that making a nut milk could be so easy, and so satisfying an undertaking, had I not tried it. Cashews are especially suitable for a nut milk as they are amongst the softest of nuts and when well soaked, are easily crushed by blender blades into a creamy and silken milk that tastes surprisingly, no, shockingly delicious!
I've never liked dairy milk, and though I love Asian style soy milk, cashew milk is a delicious and welcome change. It makes a fabulous substitute for coconut or diary milk in cooking, tastes fantastic with coffee, drinking chocolate, tea and hot or cold breakfast cereal. Of course, the very first thing I tested it on was a cup of coffee and as you can see from the pictures, it gives the coffee a pretty head of creamy foam, or crema as the Italians call it. And you don't even need a coffee machine!
As this is a raw food (if you discount that most commercially processed nuts are actually steamed out of their shells and that I used boiled water) that spoils easily, please be mindful of food hygiene with regard to all your equipment, implements, hands and storage containers, at every stage of the process and use boiled or distilled water when liquidising the nuts. I wouldn't want you to have any tummy troubles!
prep 6 hours makes 3 cups thick cashew milk
120 g (1 cup) unroasted cashews, each split into halves
2 cups cooled boiled (or distilled) water
1/5 tsp salt (optional)
Wash split cashews in several changes of water and drain. Soak in cold water for 6 - 8 hours.
Drain cashews and combine with water and salt in blender jug. Process until very, very smooth. A powerful blender will be able to blend this fine enough so that filtering out the solids is unnecessary.
If you feel the milk is a little gritty, strain through double layers of very clean muslin or cheesecloth. The solids make a fantastic face or body scrub or mask and works wonders on dry scaly knees and elbows.
Decant into a very clean, dry covered container or bottle and refrigerate until needed. Consume within 3 days.