Cashew Nut Mylk (made in a juicer!)

So the other week I bought a juicer and it has been so much fun to use. Now I have never ever made nut mylk before, I know that really is shocking considering I am a Paleo food blogger but I am also a very lazy cook… even worse I know!

This nut milk takes a mere few minutes to make, provided you have already soaked your cashew nuts for at least 8 hours in advance, I always soak mine overnight in just enough water to cover them along with 1 tsp of Himalayan pink salt to get rid of any nasties. I then rinse them thoroughly in a colander with some warm water.

You will find that this is the freshest nut mylk you can possibly drink! Nothing in the shops can beat the freshness and what’s even better is it is so much cheaper to make at home! You can add a pinch of Himalayan pink salt to the finished mylk if you wish, or you can blend a couple of medjool dates and 1/4 tsp vanilla powder into the mylk to create a yummy sweetened mylkshake. If you like your mylk a little thicker just reduce the amount of water that you use!

So rather than blab on forever about how amazing this stuff is just find out for yourself!

P.S. – if you don’t want to waste the pulp then check out the recipe for my Paleo Hummus!

Yields: 500ml

Preparation Time: 5 minutes

Ingredients:

1 cup cashew nuts (soaked overnight)
3 cups filtered water

Method:

1. Drain your soaked cashew nuts and rinse under a hot tap in a colander until thoroughly rinsed. Drain off any excess liquid.
2. Add your cashews and filtered water to a bowl.
3. Turn your juicer on and get it running, ladle in a few nuts with ample water at a time and repeat the process until you have no ingredients left. Simples!
4. Store in an airtight bottle in your fridge for 3-5 days and shake before use!