Thermomix nut milk is so quick and easy to make. The balance of ingredients in this recipe make a creamy milk that you can use in your coffee or tea, baking, creamy sauces, or just drink on its own!
A couple of years ago, I decided I wanted to switch from cows milk to a plant-based milk.
After much experimenting with various types of nuts and different ratios of nuts to water, I came to a ratio that is perfect for my family.
The Ultimate Thermomix Nut Milk Ingredient Weight Ratio
Using 1.2L of water and 140g of nuts and/or coconut gives creamy milk perfect to use in any way you’d normally use regular milk.
Many recipes for Nut Milks use a much higher weight of nuts to water, which yields milk too rich for our tastes and also work out very costly.
The combination of cashews and coconut in this particular Thermomix plant based milk recipe produces milk that is perfect for adding to hot drinks, as it doesn’t split like most plant based milks do when used in this way.
Tips and Tricks for making Thermomix Nut Milk
What can I use Cashew Coconut Milk for?
This Thermomix plant based milk can be used for anything you’d normally use regular milk for.
I don’t really like the taste of coconut, can I leave it out?
Yes, you can leave the coconut out but be sure to replace with the same weight of cashews (or other nuts).
I want milk now and don’t have time to soak the nuts, what can I do?
It’s not essential to soak the nuts. Doing so removes the phytic acid and this aids digestion. If you have the time, give them a soak but if you don’t, it’s ok to skip.
Can I use this recipe to make almond milk?
Yes, you can use this recipe to make any type of nut milk – simply replace the cashews and coconut with 140g nuts of your choice, ie. almonds, to make almond milk. For some nuts, a longer soaking time is more beneficial.
I only have roasted cashews, can I use them in this recipe?
I wouldn’t recommend using roasted nuts of any kind in any nut milk. Raw nuts are best.
Can I sweeten Cashew Coconut Milk?
For sure! You can add things like a couple of medjool dates, half a vanilla bean or a spoonful of vanilla powder or cinnamon, a splash of honey or maple syrup to sweeten and add a hint of different flavour.
How do I store Cashew Coconut Milk and how long can I keep it for?
The best way to store any home made milk is in a glass bottle or jar. It will keep for 4-5 days.
Can I halve this recipe?
Yes, this recipe is fine to halve. To do so, halve all ingredients and follow the method as it is written.
The How-To
All you need is three ingredients:
80g raw cashews
60g coconut flakes, or shredded
1.2 L water (plus more for soaking)
After soaking the nuts in water for a couple of hours, strain them. All that’s needed then is to add the nuts and fresh water to you thermal cooker and blitz! Strain the solids with a nut milk bag. Voila!
Don’t throw away the pulp, instead you can use it my Nut Milk Pulp Banana Bread!
Cashew Coconut Milk
Equipment
- Nut milk bag
Ingredients
- 80 g cashews raw
- 60 g coconut flakes or shredded (replace with 60g more cashews if preferred)
- 1.2 L water + more for soaking
Instructions
- Place cashews and coconut in a bowl and cover generously with water. Leave to soak for 2-3 hours, then drain (this step is optional, I skip it if I am rushed).
- Place nuts, coconut and 1.2L water in mixer bowl. Blend 2 minutes/speed 9/MC on.
- Line a large bowl with a nut milk bag. Pour milk into the bag and squeeze to remove as much liquid as possible, being sure to catch it in the bowl.
- Store milk in a glass bottle or jar in the fridge for 4-5 days.
Notes
- Milk can be sweetened or flavoured by adding other ingredients, such as: a couple of medjool dates, half a vanilla bean or a teaspoonful of vanilla powder or cinnamon, a splash of honey or maple syrup.
- 140g nuts + 1.2L is the perfect ratio to use when making any type of nut milk, so experiment by replacing the cashews and coconut with almonds, brazil nuts, cashews, hazelnuts or straight cashews or coconut.
- After trying a few brands of nut milk bags, I discovered the best there is – Living Synergy. A little more expensive than some but overall much better value. You can find them at health food stores or online.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
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I was looking a replacement for cows milk and never really liked almond. This is a winner!! Making my second batch today
I tried this in looking for an alternative to dairy milk in my coffee, having tried a few different homemade nut milks before. This one is my favourite and my go-to. It is also amazing in smoothies 🙂
Never thought I could give up my coffee with cows milk first thing in the morning but unlike a lot of the store bought and home-made almond milks I have tried his milk still gives your coffee that creamy feel cows milk does.
Wow! Talk about creamy! Beautiful flavour and doesn’t split like almond milk 🙂 thanks Bec!
I love this milk so much. Finally, a non-dairy milk for my coffee. I honestly prefer it to both milk and cream. With or without coconut. I look forward to breakfast more since finding this recipe. It makes the most delicious porridge. (I add a date to sweeten). Thank you!
[…] cashew coconut milk (or milk of your […]
Great recipe 🙂 made it as my first nut milk, and I actually prefer it to normal milk in my smoothies/protein shakes, so much lighter but still creamy.
I’m going to be trying an experiment with the pulp left over, involves freezing and trying to turn it into a frozen treat.. Will let you know.
Ooh please do let me know how that goes! And I’m glad you like the milk x
So I blitzed the frozen pulp and some frozen avocado and some raw cacao powder, then added some cashew milk, and blitzed again, reminiscent of quirky jo’s chocolate avocado desert, but a bit lumpy. But not bad. Have re-frozen and will blitz again later. Kinda needs the sweetener but trying to avoid :p
I love the ratio of the cashews to water! Not too thick or thin…perfect.
I tried with the coconut but prefer it plain, or even better, non-whole 30 and add on date to sweeten.
I’ve never made any kind of milk before and was a bit nervous. Couldn’t believe how easy your instructions were to follow and how great the result was! Even took some in a container to a local cafe so they could use it to make my flat white….it was excellent! Thanks Bec xx
This is a great blend. I use 100g of cashews rather than 80g, and it’s great! Thanks 🙂