Milk these days is not what it used to be; non-fat, skim, pasteurized, homogenized, organic, 2%, fortified, yada yada yada. All of these options are not the healthiest as milk is one of the most processed “staples” people use today. Finding it in its raw form is extremely hard and illegal in most states (hopefully that changes soon!).

I personally try to avoid milk whenever possible. As for milk alternatives, my go-to’s are coconut milk, hemp milk and cashew milk, yet most store bought options have so many additives that it defeats the “healthy” portion of healthy alternative. So I ventured out to make my own milk…which was one of the coolest things I’ve made to date (nerd alert).

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Out of all my options, I decided to make cashew milk. Cashews are high in protein, healthy fats and are lower in calories compared to most other nuts. They are also one of the easier nut milks to make. So I ventured to my local Co-Op, got some nuts, and got to work…..Just a heads up, this milk should make about 6-7 servings and last about 4-5 days. Hope you enjoy as much as I did.


INGREDIENTS

-1 c. raw cashew

-2.5 c. filtered water

-1 tsp vanilla extract

-1 tbsp grade b maple syrup

-dash sea salt

-dash cinnamon


METHOD

Soak cashews overnight. Thoroughly rinse cashews until the water runs clear. Place cashews in blender along with all other ingredients. Blend on high for 1 minute or until well mixed and creamy. For an even creamier texture, you may filter through a nut milk bag to get rid of cashew “pulp”. Otherwise, enjoy the thicker texture and incredibly smooth flavor.

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