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Glass bottles of homemade cashew, macadamia and sunflower seed milk

Cashew Milk with a Sana Juicer

Creamy, mild cashew milk from soaked raw cashews, pressed on a Sana juicer with very little pulp left over.
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Prep Time 15 minutes
Soaking 4 hours
Total Time 4 hours 15 minutes
Servings: 3 glasses (about 650 ml)
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

Cashew milk
  • 150 g raw unsalted cashews about 1 cup, plus water for soaking
  • 600 ml cold filtered water use 300 ml for a rich coffee milk
Optional
  • 1 soft date pip removed
  • 1 pinch salt

Equipment

  • Sana 707, 727 or 929 juicer with homogenising and fine screens (or Sana 878 with fine screen)
  • Jug
  • Ladle
  • Sana nut milk bag (optional)
  • Glass bottle

Method
 

Soak
  1. Cover the cashews with plenty of cold water and soak for at least 4 hours.
  2. Drain, rinse well and discard the soaking water.
Press
  1. Fit the homogenising screen and feed the cashews (and the date, if using) through a small handful at a time.
  2. Stir the paste into the cold water in a jug and leave for 5 minutes. Stir again.
  3. Swap to the fine juicing screen and ladle the mixture slowly into the hopper. Collect the milk from the juice outlet.
Finish
  1. Strain through a nut milk bag if you want it completely smooth.
  2. Add a pinch of salt, bottle, refrigerate and use within about 48 hours. Shake before pouring.

Notes

For macadamia milk, swap half or all of the cashews for macadamias, soak them overnight and strain through a nut milk bag. Contains tree nuts.