Cashew nut milk & cashew paté

Cashew nut milk & cashew paté

Use this recipe to make nut or oat milk. You can also use leftover nut pulp to make a delicious paté. Zero waste and less Tetra Pak recycling!

You don’t need a fancy blender to get super smooth plant milk, use a clean tea towel or buy a reusable nut bag to make it even easier. It seems more expensive to make your own but some shop bought milks can have as little as 1% nut in them plus you will avoid the added sugars, stabilisers or preservatives.

You can make the crackers which feature at the end of the recipe here:

Cooking info

  • Prep time 5m
  • Cook time 0m
  • Difficulty Easy
  • Serves 1

Nutrition (Based on 1 serving)

  • 13 Calories
  • 0g Carbs
  • 1g Protein
  • 1g Total fat
  • 1g Saturated fat
  • 0mg Cholesterol
  • 0g Sugar
  • 0g Fibre
  • 0mg Sodium

Nutritional info

Cashews contain no cholesterol and the good kind of fat, oleic acid (also found in olive oil). They are vitamin and mineral rich including; vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium. These are important for maintaining good bodily function

Make sure you use that leftover pulp as that's where most of this goodness will be hiding.


8 serving

Cashew Nut Milk

  • 19 g Raw cashew nuts
  • 0.1 litre Filtered water



  • You can use the same 1-3 ratio to make oat milk. Instead of a paté use the leftover oat pulp as a base to make cookies. You'll need to bake them on a lower heat than normal to allow them to dry out.

  • Make sure you use raw nuts for fresh-tasting milk. Roasted tastes ok too, salted, not so much.

  • If you have forgotten to soak the nuts you can fast-track by covering them in hot water for 10mins

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