I’ve just discovered something pretty cool. Did you know you can make a non-dairy milk out of cashews?
Yep, it’s amazing. All you need are cashews and a blender! If you’d like a sweet or flavoured milk you can pop in a couple of pitted dates and a teaspoon of vanilla paste or extract.
I tend to keep my non-dairy milks unflavoured and then add flavourings as I use them. That way I can use the milks in both savoury and sweet contexts!
The cashew cream recipe below makes a thinner cream, close to the consistency of a 2% milk. If you’d like a thicker cream, use 2 c. of water instead of the 4 c. in the recipe. You can always thin the cream out as you use it by adding a little more water.
- 1 c. unsalted cashews
- 4 c. water
Pop your cashews and water into your blender.
Blitz well, for about 60-90 seconds, or until there are no more chunks of cashews in the cashew cream.
Store in a mason jar in the fridge for up to 3 days. Stir or shake well before using.
So what’s a girl to do with cashew cream? Well, make hot chocolate of course!
If you don’t want to go to the trouble of making rich and silky cashew cream, but you have another milk on hand, you can make hot chocolate with it instead! I really like almond milk in this context, but you could also use skim milk, soy milk, or whatever you’ve got in the fridge. Just use 1 c. of the other milk and omit the water.
Minty Hot Chocolate
- 1/2 c. cashew cream
- 1/2 c. water
- 2 Tbsp. raw cacao powder
- 1-2 tsp. maple syrup (to taste)
- 1 tsp. vanilla paste or pure vanilla extract
- 2 drops peppermint essential oil (food-grade), or mint extract
Combine all ingredients except for the mint essential oil in a small pot. Whisk while heating over medium heat until warm enough to drink.
(You could also combine all ingredients in a blender and blitz well before heating, but that gives you something more to wash!)
Pour into your favourite mug, and add the mint essential oil. Enjoy!