Cashew & Brazil Nut Milk
 Cashew & Brazil Nut Milk

Cashew & Brazil Nut Milk

I'm all for mixing up the non-dairy milk game. Combining different nuts and grains can produce rather exciting results. Today, I am pleased to share this rich, naturally sweet, and creamy Cashew & Brazil Nut Milk! It's so, so delicious, and a) doesn't separate in the fridge, while b) stands up nicely on its own without added sweetener or vanilla. Two properties that are music to my alternative milk drinking ears. Ha!

Since brazil nuts have such a pungent and distinct flavor, I have found it's nice to blend them up with cashews to make milk. Cashews are comparatively a little more neutral on the palate, so they do very well in balancing out the intensity of the brazil nuts. 


Cashew & Brazil Nut Milk 

Ingredients:

  • 1/2 cup Raw Cashews (soaked overnight)
  • 1/2 cup Raw Brazil Nuts (soaked overnight)
  • 5 cups Filtered Water + Filtered water for soaking

You will also need:

  • A fine mesh bag / nut milk bag
  • Blender

Method:

  1. Place cashews and brazil nuts in a shallow dish. Fill dish with filtered water, cover, and place in the fridge overnight or 12hrs. 
  2. After 12 hours drain soaking water from the container and rinse off nuts under the tap. 
  3. In a high speed blender, combine cashews and brazil nuts with 5 cups of water. Blend for roughly 5 mins, increasing speed gradually until on high. 
  4. Once fully combined, strain your liquid into a bowl through a nut milk bag. (PRO TIP: Use your left over nut milk fiber as a base to make granola)
  5. If you'd like a sweeter milk, rinse out your blender, pour your filtered nut milk back into the blender and then add maple syrup or desired sweetener to taste. Blend.
  6. Whether choosing to sweeten or not, pour your liquid into a large mason jar, cover, and store in the fridge for up to 4 days. 
  7. Pair with some cold brew coffee concentrate. And, Enjoy!

In this post, I am pairing the Cashew & Brazil Nut Milk with a cold brew concentrate I made from Zonegediyo Gedeb, Yiracheffee, Ethiopia roasted by Bar Nine in Los Angeles.  However, there are a variety of other ways to enjoy it: in hot tea, on granola, in your breakfast cereal, and blended up into a superfood smoothie. Yum!