Cashew Mylk
Over the summer we discovered the wonder of cashew milk! NO NUT BAG REQUIRED! The cashews are completely blended into the milk, leaving nothing to be strained! This was an ah-ha moment for me! One less step from achieving our nut milk dreams!
This cashew milk can be used in anything from morning lattes to afternoon smoothies, cereal, or even as a base for a night time adaptogenic potion. I also encourage you to play around with different flavors- try adding cacao powder, turmeric, matcha, or even more or less date for your preferred sweetness.
Soak your seeds in filtered water for 8 hours or overnight before making the below recipe. Soaking nuts and seeds prior to consumption can help in removing phytic acid, which in excess can cause intestinal distress. However, sometimes I’ll soak em in hot water for only an hour and it seems to work just fine.
Cost Friendly & Better for the Environment
Buying nut milk at the store can get expensive. You are paying for the shipping, production, and packaging. Cut out the middle man and do it yourself! #FREETHEFOOD
Nutritional Value
Keeping Nut fiber in your milks increases the nutritional value and fiber content of your milks. Also, when you make your own milks you'll know exactly what's going in it. No weird additives, stabilizers, or funky sweeteners.
Less Wasteful
Keeping the pulp and not straining is less wasteful. You don't have to discard the "pulp" or frantically search online for a "nut milk pulp recipe". We've all been there. 😂
CASHEW MYLK
1 Cup Organic Cashews
1 tsp Ashwaganda Powder
2 tsp Vanilla Powder
1/4 tsp Cinnamon
1 pitted Date
A dash of Pink himalayan sea salt
6 Cups Filtered Water
Toss it all together in a high powered blender
Chill, Shake and enjoy :)
This blend will last in an air tight container in the fridge for up to 5 days
Seperation is totally normal AND encouraged! It means the fiber is still in tact, making your milks more filling and upping their nutritional value.