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cashew milk

cashew milk

200 g cashew nuts
1 l water
pinch of salt

Put all the ingredients in the soup maker. Select the soy/nut milk program. When the program is over, put the sieve over a bowl. Pour the content of the soup maker over the sieve. In order to remove as much milk as possible from the mixture, it is best to rub it through the sieve with a ladle. Let the milk cool down before drinking.

Tip: 
You can keep the milk in a sealed bottle in the fridge for about 3 days.