Cashew Milk

Cashew milk is the velvety one. Cashews are soft and low in fibre, so they blend almost completely into water and give you a naturally creamy drink that needs little help from thickeners. The cashew tree is native to Brazil; Portuguese traders carried it to India and East Africa in the sixteenth century, and those regions still grow much of the world's crop. As a carton milk it's a modern arrival, popularised in the United States in the mid-2010s. Expect a mild, buttery, gently sweet flavour — richer than almond, less pushy than oat. Use it wherever creaminess counts: coffee, hot chocolate, soups and sauces, ice cream, and baking that wants a fuller body.