Cashew Milk

Wednesday, February 04, 2015

So my dairy free Fall went a little off coarse when we went to Paris, because honestly I wanted to savor every single thing I could. I should write a whole post about how my view of food and life in general has been forever (I hope) altered, but that’s another day. Surprisingly, I didn’t have any cheese in France (what in the world?!!) but I did enjoy a cappuccino or two.  Then we came home to Christmas…yeah not good. So where does that leave me today? I’ve found that my digestion is “disrupted” (don’t ask) when I regularly consume dairy.  I can have some milk (like a small flat white or cappuccino) a couple times a week and I’m ok, but eating cheese everyday or consuming large lattes isn’t going to work. 

I haven’t made any homemade almond milk in quite awhile, because I’ve just gotten used to drinking my coffee black and my afternoon Nespresso with just a tiny bit of foam.  However, I recently came across a super simple alternative- Cashew Milk.  I can’t believe I’ve never tried it before, it’s AWESOME!!  It’s so much easier to make then almond milk and you can make it without any sweeteners. I also love how you can play with the consistency.  If you prefer it more like 2% just add more water, if you want it creamier like whole milk just add slightly less water. You also don’t have to strain it-one of the biggest hassles of homemade almond milk. 

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Cashew Milk

1 Cup of Cashews, Soaked In Water For An Hour or Two. Cashew Pieces Are Often Cheaper Then Whole Cashews And They Would Work Great In This Recipe!

3.5-4 Cups of Water (Depending On The Final Consistency You Want)  

1 Teaspoon Of Vanilla Extract

Pinch Of Good Salt

Drain the cashews and rinse them well.  Place the cashews in a high powered blender with 1/2 the water and blend on high until they are totally pulverized.  Then add the vanilla and additional water. Blend on high again until it’s completely smooth.  No need to use a nut bag unless your blender can’t break it down completely. 

The milk will last in your refrigerator for 4-5 days.  

 

4 comments:

  1. I might have to try this! Thanks!

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    1. Let me know your thoughts. If you are transitioning from cows milk it might initially take some time to like the alternative. Are you guys trying Paleo?

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  2. Alrighty, its past time I get past my procrastination with this homemade almond/ cashew milk thing. I have heard too many times how much better it is than store bought, that I just need to do it. I think the thing that has always held me back is that I don't have a vitamix, only a little Nutribullet (and a food processor). Do you think one of these would work for the cashew milk? I really want to try it!

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    Replies
    1. Doesn't hurt to try, right?! You might have to strain it but maybe not! Start with the Bullet.

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