Homemade Cashew Milk

Homemade Cashew Milk

I don’t digest milk very well.  It’s a sad reality that I’ve discovered over the past year.  My husband doesn’t tolerate it very well either but we’re able to happily enjoy lower lactose products like cheese.  Milk alternatives?  Well in theory they are a fantastic idea and a great source of calcium and vitamin D!  The reality for me is that they don’t taste very good.  I’ve tried soy, almond, coconut, hemp and rice milk without ever really enjoying it.

Food for me, needs to be enjoyed!  Take the enjoyment out of food and nutrition suffers – Ellyn Satter.  True words.

Fortunately there is a wonderful little nut called a cashew.

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Cashews, aside from being a nutritional powerhouse full of wonderful fats, vitamins and minerals, when blended up tend to taste deliciously creamy like dairy!  It’s a staple ingredient in raw and vegan cooking.  I have enjoyed making my own cashew cream…..especially over steamed kale (my favourite!) as well as dairy free sour cream!

I’ve seen cashew milk pop up on some blogs lately so I thought I’d give it a “whirl” in my blender and see what I come up with!  The result is something I actually don’t mind drinking and I made in my own kitchen!  I don’t have to worry about all the weird additives are sometimes added to milk alternatives.  I’m going to use this to make some chia pudding and see how it turns out!  Stay tuned!

INGREDIENTS
  • 1 cup raw cashews
  • 4 cups filtered water
  • 1 to 2 tablespoons maple syrup or sweetener of choice
  • 2 teaspoons vanilla extract
  • dash Himalayan salt, sea salt
  • pinch cinnamon (optional)
INSTRUCTIONS
  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 (I did about 4 minutes).
  4. Blend in 2 cups more water, maple syrup, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth (I had to do this).
  5. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
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