Move over Almond Milk...
Almond milk has been all the craze to the dairy-free folks over the last couple of years. You'll see over a dozen different kinds at the grocery stores and it's now commonly offered at cafe and restaurants all over. And although I enjoy an occasional dose of creamy sweetness provided by the creation of "nut milks," for me cashew milk is really where it's at!
As some of you may know, a homemade nut milk is really the way to go in terms of getting not only the best taste ever but the nutritional aspects as well. Market nut milks are essentially dead as they are pasteurized and full of fillers and thickeners that aren't very good for you AND they end up masking the tastiness which a homemade nut milk has to offer.
I've taught many clients how to make homemade almond milk and some of them still purchase store bought for convenience. And it's so easy. I get that time management has its challenges so we cut corners where we can, so this is why I making a stand for cashew milk! It's actually the sweetest of all the nuts and it's the easiest in terms of making nut milk.
You still need to soak the cashews- 2-4 hours for cashews is suffice, but no need to strain which is where all the work and cleanup is with almond and other nut milks. It's creamy and slightly sweet providing the perfect addition to your coffee, tea or as a simple treat.
Ready to give it a try? Here's how it goes:
1 cup cashews soaked in 2 cups of water for 2-4 hours.
Rinse and strain cashews after allotted soaking time.
Put cashews into blender with 3 cups of water. Less water if you prefer it to be thicker.
Add pinch of sea salt and 1/2-1 teaspoon of cinnamon.
You can add the sweetener of your choice below for extra love.
Blend on high for a minute until it's frothy and pour into closed pitcher or container.
Store in fridge and enjoy for up to 3 days–if it last that long. ;)
*2-3 pitted dates soaked in a little water for 15 minutes. Add soaked dates and some of the juice to cashew /water and blend.
*1 Tablespoon of raw honey or maple syrup