L–R: Egg milk; Cashew milk

CASHEW MILK

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MAKES 560 ML (19¼ FL OZ/2¼ CUPS)

Cashews are a wonderfully creamy dairy alternative and provide a good serving of minerals including copper, phosphorus, manganese, magnesium and zinc. Use cashew milk instead of dairy in teas, smoothies, mashes and soups. To pre-soak nuts, leave them in a bowl of filtered water for 2–3 hours.

750 ml (26 fl oz/3 cups) filtered water, boiled then cooled slightly

155 g (5½ oz/1 cup) natural cashews, pre-soaked (see above) and drained

¼ teaspoon alcohol-free vanilla extract

liquid stevia or stevia powder, to taste

Whizz the water, cashews and vanilla in a blender until smooth. Strain through a fine sieve, reserving the cashew pulp to use again (see below). Sweeten the cashew milk with stevia to taste, then pour into an airtight sterilised container and keep refrigerated for 4–5 days.

NOTE: You can make more cashew milk by adding the cashew pulp to the blender with more water (this can be done up to three times). The cashew pulp will keep in a sealed container in the fridge for up to 3 days.