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Recipe: Strawberry Cashew Milk

dairy free
drinks
vegan
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This recipe comes to Khoollect from Green Kitchen Stories’ new cookbook, Green Kitchen Smoothies. Here’s what David and Luise said about this refreshing drop:

This lush and creamy strawberry ‘milkshake’ is made from soaked cashew nuts. We add dates as a natural sweetener, but the real flavor comes from the strawberries. Depending on how ripe and sweet your strawberries are, you might like to deduct or add a date or two. When served in small bottles, this milk is ideal for a kids’ birthday party. It would also be delicious served with a bowl of porridge or muesli.’

Green Kitchen Smoothies: Healthy and colourful smoothies for every day by David Frenkiel and Luise Vindahl (Hardie Grant, £15.00)

 

Strawberry Cashew Milk

Tip!

For a thinner, subtler and more affordable milk, try adding an extra cup of filtered water.

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(No Ratings Yet)
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Preparation Time3-12 hrs 0 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

ServesMakes 1 litre

LevelEasy


ingredients

150 g (5 oz/1 cup) raw cashew nuts (plus filtered water for soaking)

750 ml (25 fl oz/3 cups)  filtered water

225 g (8 oz/1½ cups)  fresh ripe strawberries, tops removed (or frozen, thawed) (organic  if possible)

4–6 soft dates, pitted

¼ teaspoon ground  cardamom

1–2 pinches  sea salt

2–3 ice cubes

Tip!

For a thinner, subtler and more affordable milk, try adding an extra cup of filtered water.

1

Place the cashews in a bowl, cover with filtered water and soak for 3–12 hours in the morning or overnight.

2

Drain and rinse the cashews, discarding the soaking water. Add them to a blender along with the water and blend on a high speed until very smooth. For a creamy velvet texture, leave as is. Alternatively, for a silky smooth texture, strain the cashew milk through a nut milk bag, piece of cheesecloth or a fine-mesh sieve.

Rinse out the blender and then return the cashew milk to the blender.

3

Add the rest of the ingredients to the blender and blend on a high speed until completely smooth. Taste and adjust the sweetness to your liking by adding more dates if necessary.

4

Store in the fridge in a large glass carafe with a lid/stopper. It can keep for a few days in the fridge, if sealed. When ready to serve, pour into medium-sized glass bottles and serve with straws.

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Preparation Time3-12 hrs 0 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

ServesMakes 1 litre

LevelEasy


ingredients

150 g (5 oz/1 cup) raw cashew nuts (plus filtered water for soaking)

750 ml (25 fl oz/3 cups)  filtered water

225 g (8 oz/1½ cups)  fresh ripe strawberries, tops removed (or frozen, thawed) (organic  if possible)

4–6 soft dates, pitted

¼ teaspoon ground  cardamom

1–2 pinches  sea salt

2–3 ice cubes

Tip!

For a thinner, subtler and more affordable milk, try adding an extra cup of filtered water.

1

Place the cashews in a bowl, cover with filtered water and soak for 3–12 hours in the morning or overnight.

2

Drain and rinse the cashews, discarding the soaking water. Add them to a blender along with the water and blend on a high speed until very smooth. For a creamy velvet texture, leave as is. Alternatively, for a silky smooth texture, strain the cashew milk through a nut milk bag, piece of cheesecloth or a fine-mesh sieve.

Rinse out the blender and then return the cashew milk to the blender.

3

Add the rest of the ingredients to the blender and blend on a high speed until completely smooth. Taste and adjust the sweetness to your liking by adding more dates if necessary.

4

Store in the fridge in a large glass carafe with a lid/stopper. It can keep for a few days in the fridge, if sealed. When ready to serve, pour into medium-sized glass bottles and serve with straws.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Green Kitchen Stories’ new cookbook, Green Kitchen Smoothies. Here’s what David and Luise said about this refreshing drop:

This lush and creamy strawberry ‘milkshake’ is made from soaked cashew nuts. We add dates as a natural sweetener, but the real flavor comes from the strawberries. Depending on how ripe and sweet your strawberries are, you might like to deduct or add a date or two. When served in small bottles, this milk is ideal for a kids’ birthday party. It would also be delicious served with a bowl of porridge or muesli.’

Green Kitchen Smoothies: Healthy and colourful smoothies for every day by David Frenkiel and Luise Vindahl (Hardie Grant, £15.00)

 

Strawberry Cashew Milk

1

Place the cashews in a bowl, cover with filtered water and soak for 3–12 hours in the morning or overnight.

2

Drain and rinse the cashews, discarding the soaking water. Add them to a blender along with the water and blend on a high speed until very smooth. For a creamy velvet texture, leave as is. Alternatively, for a silky smooth texture, strain the cashew milk through a nut milk bag, piece of cheesecloth or a fine-mesh sieve.

Rinse out the blender and then return the cashew milk to the blender.

3

Add the rest of the ingredients to the blender and blend on a high speed until completely smooth. Taste and adjust the sweetness to your liking by adding more dates if necessary.

4

Store in the fridge in a large glass carafe with a lid/stopper. It can keep for a few days in the fridge, if sealed. When ready to serve, pour into medium-sized glass bottles and serve with straws.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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