How to make cashew milk

How to make cashew milk

How to make cashew milk – gluten free, dairy free, sugar free, vegan, vegetarian, soy free, clean and paleo friendly

 

Day 2 of ways to use cashews:

A while back I showed you how to make almond milk  and now I’m about to show you how to make cashew milk – which, by the way, is easier to make than almond milk.
All you will need is raw (natural), unsalted cashews and some water.

This cashew milk forms the base of any smoothie or shake that calls for milk. In fact, later this week I’ll be posting a chocolate cashew smoothie recipe that is creamy and delicious so keep an eye out for that one.
You can either keep your cashews raw by soaking them overnight (the longer you soak, the better they will break down) or you can pour boiled water over them and they will be ready to blitz within 20 minutes.
This recipe calls for only 1/2 a cup of cashews which yields 1 1/4 cups milk, however, feel free to double the recipe and you can have fresh, clean cashew milk in your fridge that will last about 3 – 4 days.

Please note that you will need a high speed blender that will break down the cashews. I use my Ninja smoothie maker which wasn’t too expensive. If you find your cashews aren’t breaking down properly, you might just need to strain the milk through a fine mesh strainer or cheesecloth.

You can sweeten your cashew milk if you like with some rice malt syrup, dates or other sweetener plus some vanilla extract, however I just leave as is and add it to my smoothies for that creamy milky texture.


Did you know?

Cashews are technically not a nut. They are in fact a seed that grows out of the bottom of a cashew apple. The “seed” is removed from its outer shell. The cashew tree is native to Brazil’s Amazon rain forest.

CASHEW
Cashew apples with the cashew “seed” in its shell. (Photo courtesy of Wikipedia)

 

Cashew milk 4

Almond milk 1

 

Why this is so good for you

Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.

 

How to make cashew milk

Yield: Makes 1 1/4 cups

Ingredients

  • 1/2 cup raw (natural) cashews
  • 1 cup filtered water plus extra water to soak cashews in

Instructions

  1. Place cashews in a small bowl and cover with water. Soak overnight in cold water or pour boiled water over them and they will be ready in 20 minutes.
  2. Once ready, drain and rinse cashews and add to a blender along with the water. Blitz until smooth and creamy.
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