This recipe uses only a few but important ingredients - and its so good. 🤩

Cooking Time 10 minutes
Result 1L Cashew Milk
Glutenfree ✅

The problem with all of the vegan Milk recipes out there is that they are just bad for coffee - not even thinking of foam. Most of them can be properly used for pudding or baking cakes - not for coffee though.

The most common mistake that people make is just wasting ingredients - no matter the type of plant milk. But in fact most people are simply trying to avoid buying the milk - it's often expensive and not plasticfree. So why not try to imitate the product from the industry?

Cashews are a good basis for milk since they already contain fat. But not enough to make for a good Barista Milk. That being said we need a neutral oil or vegan butter. Now the problem becomes very clear if you have ever put any kind of fat into water: the fat/oil separates from the water and the only thing you have is a water with floating fat.

But say no more! Soya Lecithin to the rescue. Soya Lecithin in combination with Fat and a thickener makes for the perfect milk structure and ensures the fat to the bound in the milk (and not float on the milk).

It sounds like a magic ingredient that you will not be able to access but actually Amazon provides a lot of options for soya lecithin granules. Just make sure it's actual soya lecithin and not some weird food supplement mixture. I have been using the following but you can use whatever floats your boat: BÄRBEL DREXEL® Soy lecithin

Prerequisites

  • You need a strong Blender 💪🏾. It is easy to smush cashews with a cheap mixer but it won't help since you will just get some grainy milk and not get the full fat out of the Cashews.
    • I am very satisfied using a Panda 🐼 from Bianco (see the Brand here)
    • A friend of mine uses the Vitamix which I've seen in action as well (it's awesome!)
  • You need a nut milk bag e.g. the one from ecooe that I am currently using

Ingredients

  • 1L Water
  • A pinch of salt
  • 50g Cashews
  • 40ml Sunflower Oil or 30g vegan Butter
  • 2-3tsp Soya Lecithin (this is very important! e.g. https://amzn.to/348b45X)
  • 1/2tsp of Guar Gum 1
  • 1tsp of Rice Syrup (or 1 date fruit)

1 As replacement for Guar Gum (which you normally get at any good organic shop) you could use 1/2tsp of Starch

Instructions

I would love to say: Just mix it alltogether - but that is not quite it.

  1. Soak the Cashews for 2 hours in water such that they are more "milky" at blend-time. However you can also skip this step if you need milk immediately (the result might not be as perfect)🥛
  2. Blend the Cashews with the water and the pinch of salt on the highest level for ~60 seconds.
  3. You need to filter out the last bits of grain with the Nut Milk Bag now
  4. Pour the filtered milk in blender and add the oil (or vegan butter), the Lecithin, the Guar Gum (or Starch) and the Rice Syrup (or date fruit)
  5. Mix it again for about ~60 seconds on the highest blender level (just make sure it does not get too warm)
  6. Done 🥛🍶😍

You should be able to create a good foam with this awesome milk and a frother.

Special

There is a way to make this even more tasty and more "slick": Instead of using raw Cashews you can use the soon-to-be-available Cashew Butter Recipe.