Cashew milk is a great plant-based alternative to have on muesli or use in baking and cooking. It has a rich, slightly nutty taste, which is quite neutral. Cashews are high in magnesium and even contain a fair amount of iron. This milk is very versatile and can be used in many dishes.
Ingredients
2 dl raw cashews
1 liter of water
ev. ½ – 1 pinch of salt
ev. 1 tablespoon honey
ev. 1 teaspoon vanilla
Instructions
Run dry cashew nuts in a blender until finely ground. Add about ¼ of the water and mix well. Then add the remaining water and mix again until the milk is smooth and frothy. Add, if desired, the salt, honey and vanilla and mix again. Exclude vanilla sugar if the milk will be used for savory dishes.