I love having homemade nut milks in the fridge. They are perfect for smoothies and elixers and I use them in a lot of my baking recipes as well.
As much as I love nut milks, I’m not as much of a fan of the store-bought versions. A lot of store-bought nut milks are filled with preservatives, fillers, and artificial sweeteners that can mess with hormone production and cause inflammation. Most vegan milks contain carrageenan, which is a product derived from seaweed that acts as a thickener. This ingredient can cause inflammation and can mess with your digestion.
Homemade nut milks are super easy to make and are so much better than their store-bought counterparts. For cashew milk, for example, the only ingredients that are actually needed are cashews and water. I like to add a little bit of vanilla and sea salt to give it a boost of flavour, but it’s definitely not necessary.
Of all the nut milks, cashew milk has to be one of the easiest to make, which makes it my favourite (yay for simple!). Just soak the cashews, blend with some water, and enjoy. No straining needed!
I typically leave my milks unsweetened, but if are looking for ways to add some sweetness, I would recommend throwing in one or two pitted dates. They blend up really well with the cashews so you can’t even tell that they’re in there and they make the perfect natural sweetener. You could also use maple syrup, honey, or coconut sugar.
- 1 cup cashews
- 4 cups filtered water
- 1 tsp vanilla
- 1/4 tsp sea salt
- Soak cashews in filtered water for at least 2 hours or overnight.
- Drain cashews and rinse.
- Add cashews to blender along with water, vanilla, and sea salt. Blend on high until smooth.
- Pour into glass jug and store in fridge for up to five days.
What’s your favourite nut milk?
Easy Homemade Cashew Milk
April 30, 2019