So I know I just talked about how I’m including some high quality, pastured, full fat dairy in my diet again, but that doesn’t mean there isn’t room for non dairy milks.
While I do love me some raw cream or some grass fed cheese, I try not to overdo it on the cow’s milk and that’s where the non dairy milks, like this Cashew Milk come in handy. And I know some of you can’t do dairy at all, so I wanted to have something for everyone.
Cashew milk is great because as long as you have a pretty decent blender, you really don’t need to filter it through cheesecloth or a nut milk bag like you do with almond milk and most other nut milks.
This makes the cashew milk extra creamy and delicious. And the added pinch of salt plus a date or two just brings out the natural sweetness in the cashews and gives it a little pinch of flavor with no added sugar.
Feel free to dress this up however you want. Use it in your coffee, add it to smoothies, or simply add a little cinnamon and nutmeg for a tasty creamy treat. And keep an eye out here because I have a delicious recipe coming your way next week using this Cashew Milk.
- 1 cup raw cashews
- Water to soak cashews
- 3 cups filtered water
- Pinch of sea salt
- 1-2 dates
- Place cashews in a bowl and cover with water. Allow to soak for at least 4 hours or overnight.
- Pour cashews into a colander and rinse with water until it runs clear.
- Place cashews into high speed blender along with filtered water and blend on high for 60 seconds or until smooth. If you don't have a high speed blender you may want to pour cashew milk through cheesecloth or a nut milk bag to remove the pulp, but this is typically not necessary with a good blender.
- Add sea salt and dates to cashew milk in the blender and blend until smooth. Add more salt and/or dates depending on preference.
Have you ever tried cashew milk? Do you make your own?
In vibrant health,