Isn’t it amazing how natural food stores and even regular grocery stores now have shelves full of non-dairy nut milks?
Isn’t it even more amazing that we keep buying and drinking them even though they taste kinda awful?
It’s time to up level our game folks.
Enter: creamy, nutritious, delicious homemade nut milks!
If you haven’t tried making your own nut milks before you are in for a real treat.
My clients often say that this ritual is one of their favorite parts of their new healthy lifestyle.
I hope it’s the same for you.
THE BASICS OF DIY NUT MILK
The basics ratio for making your own nut milk is to blend 1 cup soaked nuts to 3ish cups water.
You blend the nuts in a blender, strain the milk through a nut milk bag or cheese cloth, and wallah!
Today I’m excited to share with you an EVEN EASIER path to glory.
Cashew soft, buttery texture makes for a smooth and creamy milk with no soaking or straining required!
So take a peek below at simple how-do, hit up Whole Foods on the way home from work, grab some raw ‘shews or use up the ones at your house, and give it a whirl (omg vitamix puns – YES).
You’ll have a gorgeous glass of homemade cashew milk in your fridge by morning to give your coffee or tea a high-vibe spin or bring it to the office to impress all your people.
Add some chai spices, or turmeric for a cashew “golden milk” or vanilla, sweetener and cinnamon for a little something special.
1 cup raw cashews
2-4 cups filtered water
Dash of sea salt
1 tablespoon (more or less to taste) maple syrup, honey, or agave nectar
1-2 teaspoons vanilla extract
Pinch of cinnamon (optional)
Soak the cashews in water 4-8 hours. Drain the soaking water and rinse. Add cashews and two cups filtered water to a blender. Blend until smooth. Check for desired consistency and blend in up to 2 more cups of water plus pitted dates, sweetener, vanilla, salt and any spices or extras you like (I like a pinch of cinnamon and cardamom in mine). If you’d like a smoother consistency, strain through a nut milk bag, cheesecloth or fine mesh strainer first, then pour into a Ball Jar or other sealable glass container and store in the fridge 2-4 days. (NOTE: the milk might separate, just give it a shake.)
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