This is a a very simple recipe and my go to nut milk. Cashew milk is one of the simplest nut milks to make at home. If you have a powerful enough blender you can blend it and drink it immediately without any straining. This is one of the reasons why it’s one of my favourites to make at home. I make other types of nut milk at home, particularly almond milk, and although it’s not difficult to make, it does require a bit more work and equipment. Almond milk needs to be strained and requires a nut milk bag. You’ll also have some fibre from the nuts left behind which you’ll have to find a use for. This isn’t such a challenging task, but when you are a busy family with a 101 things on the go, then even saving a few minutes a day is appreciated!
I love cashews – just have to put it out there. I personally find them delicious and nutritious. They create a very creamy and absolutely delicious nut milk. The hardest part of making this is remembering so soak the cashews the night before! This isn’t much a problem for me because I have them soaking in the fridge almost all the time. I use them as a base for chia pudding and creamy smoothies that my kids love to devour! Recipes coming soon so stay tuned :).
Cashews, like many other nuts are heart healthy and reduce the risk of coronary heart disease. They also help with long term weight loss. Studies have found that those who include two or more servings of nuts per week had a significantly lower risk of weight gain compared with individuals who never or almost never ate nuts. Click the links for references :). They are lower in fat than most other nuts and most of their fat (80%) comes from unsaturated fatty acids. Most of this unsaturated fat (65%) is monounsaturated (similar to olive oil) which has been found to be heart healthy. They are also packed with minerals such as copper, phosphorus, manganese,magnesium and zinc!
So if you’re new to making your own nut milk at home, take a look at the recipe below, give it a try and let me know what you think!
- 1 cup of cashews
- 4 cups of water (more required for soaking)
- 2 - 3 tsp of coconut sugar or nectar
- dash of vanilla
- pinch of sea salt
- Soak cashews in 2 cups of filtered water overnight in the refrigerator or a minimum of 4 hours
- Strain cashews from liquid and rinse with cool water until the water runs clear
- Place rinsed cashews with 4 cups of water, coconut sugar, vanilla and sea salt in blender and blend