Cashew Milk

A glass of cashew milk will energise you for the day ahead…

Creamy and full of goodness, a 6-7oz (175-200 ml) glass of cashew milk gets you off to a good start when you need the energy but can’t eat until after exercise, whether it be hot yoga, a run, swimming or the gym.  Cashews are a good source of magnesium, are rich in fibre and low in sugar.

 This recipe requires a good tablespoon of almond butter, the recipe of which is below and which should be made a day in advance. 

 It’s probably a good idea to start soaking the cashews the day before the cashew milk is going to be made or at least overnight.

Use almond butter in place of dairy butter, it’s so moreishly tasty.

ALMOND BUTTER

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ALMOND BUTTER

Pre-heat oven to 325ºF (160ºC)

1.5 cups / 7 oz / 200 g raw unblanched almonds
½ teaspoon fine sea salt

Baking tray lined with parchment

Roast the almonds in the centre of the oven for 20 minutes, turning over halfway. Leave to cool.

Put the whole lot in a mini food processor together with the salt and blitz until the almonds are blended on “purée” into a glistening smooth mass, each time stopping and scraping the almonds off the sides.

This may take several minutes but keep at it!  It needs to have the consistency of a smooth shiny paste.

Refrigerate in a tightly sealed container, preferably glass or ceramic, and use within two weeks.

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CASHEW MILK

1.25 cups / 6 oz / 175 g  raw cashews or half cashew and half almonds, blanched.

1 heaped tablespoon almond butter

1 dessertspoon pure vanilla extract

Rinse the cashews through once or twice and soaked in filtered water 20 fl oz / 2.5 cups / 1 pint / 600 ml, covered and refrigerated overnight.

Pour the whole lot into a blender. Add more filtered water up to 40 fl oz / 5 cups / 1250 ml.

Add the almond butter and the vanilla extract.

Blend on “liquify“ for approx 5-6 minutes in total to ensure velvety smoothness, switching off for a few seconds at intervals (every minute or so) so that the blender doesn’t burn out!

Pour the whole lot into a very clean jar(s) or bottle, refrigerate and use within a week. Shake well before using.

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