Vanilla Cashew Mylk

The creamiest (and dreamiest!) nut mylk of them all. This vanilla cashew mylk is a complete winner in the TWP kitchen for a few reasons... Firstly, it tastes delicious and is naturally sweetened with maple syrup and vanilla. Secondly, it is an absolutely zero-waste recipe. With some nuts, you are left with a rough pulp after making the mylk which usually gets chucked, but with cashews you use the whole nut. Finally, and perhaps most importantly, this mylk blends perfectly with coffee, creating no separation for your ideal morning brew. Try it for yourself and see!

 

Equipment: High-Powered Blender

 

Ingredients

1/2 Cup Cashews (soaked overnight)

1 1/2 Cups Water

2 TBSP Maple Syrup

1 Vanilla Pod

Pinch of Salt

 

Method

1. Firstly, you'll need to prep your cashew by covering them in cold water and allowing them to soak overnight. 

2. Once soaked, rinse the cashews a few times with fresh cold water and then drain. 

3. Add the cashews and 1/2 cup of water to the blender. Blitz for 1-2 minutes until completely smooth and combined. 

4. Add the rest of the water and the remaining ingredients to the blender and blitz for a further 1-2 minutes. If the mylk seems too creamy for your liking, add a little more water to thin the consistency. 

5. Store in a bottle or jar with an air-tight lid and keep in the fridge for up to 5 days. 

 

Enjoy!

 

 

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