I have given up most of my milk and dairy intake a few years ago. I still love to drink cappuccino, café latte or have a nice cereal or porridge breakkie with milk though, so I learned how to substitute common cow milk. For instance by using oat milk or making my own almond-date milk or sweet banana-cashew milk.
Here’s a delish, sweet recipe for a DIY cashew milk with banana and cinnamon:
- 130 grams/0.5 cup raw cashew nuts
- water to soak the cashew nuts
- 1 liter/4.2 cups water
- 2 sliced bananas
- 2 tablespoons ground cinnamon
- Put the nuts in a bowl and cover with water water.
- Soak the cashew nuts overnight or at least for about six hours.
- Drain the water from the cashew nuts with a sieve and put the cashew nuts in the blender or food processor.
- Add the banana and one cup of (cold) water and process.
- When the mixture becomes smooth, add the rest of the water and the cinnamon and continue blending.
- If necessary, add more water, until your milk gets its desired consistency.
- I found myself adding quite a lot of water, so that the milk got a consistency similar to regular milk. This is just a matter of taste; you can make your milk as thick or liquid as you desire.
- You can preserve your milk limited. Try to drink it within 3 days and store it in your fridge in a glass bottle.
Other applications of cashew nut milk
Curious towards which food processor I use? I currently have a few at home, but I am currently mostly using this food processor.
Pictured below is my Bestron blender. I would not recommend using it; mine broke after I tried blending frozen kale