Name: Cashew milk with rosewater and cardamom
Cook time: 120 min
Total time: 120 min
Ingredients: 1.5 litre (6 cups) water; 3 cup (450g) unsalted cashews; 1 tablespoon honey; 3 cardamom pods, bruised; 1 teaspoon rosewater; 1 teaspoon vanilla extract

Ingredients

1.5 litre (6 cups) water

3 cup (450g) unsalted cashews

1 tablespoon honey

3 cardamom pods, bruised

1 teaspoon rosewater

1 teaspoon vanilla extract

Method

1.Blend or process the water, nuts and honey, in batches, until smooth. Add cardamom pods, stand 2 hours.

2.Strain mixture through muslin-lined sieve into large jug, discard solids. Stir in rosewater and extract, refrigerate before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook