Let’s talk milk. Do you like milk? I just made cashew milk for the first time and boy this is the last time i will buy any nut milk or milk in general from a supermarket. Homemade milk is so clean, tasty, easy and cheap to make than any other option plus it is healthier.
I love almonds milk and homemade almond milk is pretty good, but straining the pulp from the liquid mixture is more trouble than it’s worth. So this time around i decided to try cashews. I had organic raw cashews around . Cashew milk is creamy and refreshing, nutritious and easy to make. You don’t even need to soak them if you have a good blender. You shouldn’t need to strain the mixture after blending if your blender does it’s job effectively.
Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein.
A cold glass of cashew milk is super refreshing on a hot day. You can add cinnamon to it or mix some into Assam or black tea with spices for a riff on Chai tea. It would be great with muesli or cereal for breakfast. Apparently you can even make ice cream with cashew milk, or perhaps yogurt but that’s something to explore. The possibilities are endless. Let’s make it!
1/2 cup raw cashews
2 cups water
1 teaspoons vanilla extract (option)
Dash sea salt
Pinch cinnamon (optional)
1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator.
2. Drain the cashews and rinse until the water runs clear.
3. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
4. Blend in your sweetener of choice in this case dates, vanilla extract, sea salt and cinnamon (optional).
5. If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
6. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Yields about 2 cups cashew milk.
*The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.
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