Fermented cashew milk

If, like me, you don't drink cows' milk, you've probably got some kind of nut milk in your fridge right? They're okay, but look at the percentage of actual nuts in them - they're mostly water. Expensive water and often, they've got added sugar, salt, thickeners and stablisers. It irks me paying for what is essentially water and packaging, so I'll often make my own at home - usually almond, but when I want something a bit creamier, I'll go with cashew milk. Regular listeners might know, I'm a keen fermenter, (and you probably listented to our recent show on fermenting with The Fermentary's Sharon Flynn) so this time I decided to ferment it, although you don't need to and certainly if you wanted to use it in coffee or tea you wouldn't. However, what fermenting it does is give it a lovely yoghurt-like tang and of course, it's very, very good for your gut health. Fermented Cashew Milk Recipe 1 cup of raw cashews, soaked over night in 2 cups of filtered water 4 cups of filtered water 1 tablespoon of store bought cashew or other vegan yoghurt (if you eat dairy, you can use ordinary yoghurt as long as it is unflavoured and has live cultures). For the next batch you'll use some of this one to culture it. 1.Drain the cashews and add the fresh filtered water. 2. Add the yoghurt and whizz in a blender until smooth and creamy 3. Strain through a nut bag into a large jar or bottle. 4. Cover the bottle and leave out on the bench for 24 or longer, depending on how tangy you like it. If you live somewhere cold, try a maker like the Easiyo (not an affliliate!) which is basically a sort of insulated pot you fill with boiling water then sit your container of milk/yoghurt in and pop the lid on. 5. Refrigerate. It will seperate a bit so just give it a shake before using. *Make sure to save a tablespoon for use in your next batch instead of the yoghurt. How to use fermented cashew milk *Drink it cold with a drop of vanilla extract and a sprinkle of cinnamon *Add it to smoothies *Use it on cereal *Add some honey, seeded mustard, olive oil and apple cider vinegar for a salad dressing *Use it as a base for homemade ice-cream *Use in chia puddings instead of coconut milk

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