No-Strain Cashew Milk
/DIY, No-Strain Cashew Milk.
The thickest, creamiest, easiest to make of the nut milks. And, it contains all the nutrients whole nuts have to offer. The recipe is free from dairy, gums, added sugars, and requires only 2 ingredients and a powerful high speed blender.
When I decided to remove dairy from my diet a few years back, plant milk was the first dairy-free alternative I tried. I quickly fell in love, and began incorporating nut milks into all my favourite recipes; from overnight oats and smoothies to my daily morning latte. However, buying nut milk on the regular can add up rather quickly. But thankfully, making your own is an affordable alternative - and so much easier then you might think!
The one pet-peeve I have with homemade nut milk is straining. I believe every part of the nut offers us nourishment, and I prefer not to waste anything. Plus, unstrained nut milk is thicker, creamier, and much more satisyfing than it's alternative. I created this No-Strain Cashew Milk to save us all a step and preserve the wide range of nutrients nuts have to offer. This cashew milk is thick, creamy, and perfect for adding to smoothies, breakfast bowls, curries, or your daily cup of coffee.
No-Strain Cashew Milk
Time: 5 minutes
Yields: 1 jug of nut mylk
INGREDIENTS:
1 cup raw cashews
4 cups cold filtered water
1 tsp pure vanilla
DIRECTIONS:
Place cashews in a bowl and cover with filtered water. Allow the nuts to soak for at least 2 hours (preferebly overnight) to soften. This will make them easier to blend and digest!
Rinse the nuts thoroughly, then place them in your blender along with fresh water and vanilla.
Blend everything together on low speed for approx. 5 minutes, until the milk is smooth and creamy. Pour into a jug or large mason jar, and store in the fridge for up to 5 days.
