Creamy Cashew Milk
Let’s talk milk. There is a battle at my home as to which is better, nut milk or cow’s milk. My husband isn’t a fan of what I call “substitute foods.” He would choose the bowl of pasta over spiralized zucchini every time. Me? It depends on the day. When it comes to milk, I’ve grown partial to nut milk. My current favorite is cashew.
Besides being the easiest nut milk to make, it’s also filled with vitamins B6, K, and E along with zinc, magnesium, and iron. Cashews are great because you do not have to strain the pulp or peel the skin. It is simple to make and tastes so good. I don’t have a fancy blender and I had absolutely no problem getting a smooth, creamy milk without straining it. All I do is soak the nuts in filtered water for at least 4 hours. I usually cover the nuts in water before I go to bed and finish making the milk in the morning. It’s that easy.
Cashew milk has is now a part of my morning and evening routine. I start the day off with my collagen coffee (read more about that here) and end it with a cup of golden milk. This cashew milk recipe makes my golden milk especially thick and creamy. Yum! I just can’t get enough. What’s your favorite type of nut milk?
- 1 cup raw cashews
- 3 1/2 cups filtered water (divided)
- The pulp of 1 vanilla bean or 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- pinch of sea salt
- Soak cashews in water for at least four hours or until soft. Drain and rinse. Blend cashews and half of the water until the nuts are pulverized. This may take 2 minutes, or longer, depending on your blender.
- Once mixture is smooth, add the remaining water, vanilla bean, maple syrup, and sea salt. Blend for 2 more minutes. Yields about 5 cups of cashew milk. Store in a covered container in the refrigerator for 3 or 4 days. Please note, the consistency of this milk is creamy. Add more water if needed.