Cashew milk is so delicious, so unbelievably e.a.s.y. , you’ll never want to buy non-dairy milk again. And if you are sensitive to emulsifiers (soy lethicin), or crazy preservatives (sulfites), you’re in luck. This stuff is straight to your belly the most gut friendly, delicious, and the most dairy-like un-dairy milk, ever. No messy boiling, no fancy Vitamix blender needed, nuthin complicated.
You’ll find this recipe turns out a pefect white milk colour and has a great texture in your mouth- not chalky like rice milk, or chemical-ish like the commercial non-dairy milks. Delicious.
Still with me? :)
So, in honor of our upcoming local spring maple season, I’ve incorporated maple syrup for sweetening, but you can just as easily use agave nectar or honey or any other sweetener of choice- if you are on an anti-candida diet, try a few drops of stevia till its to your liking.
Here we go! The recipe is su–u–u–uper un-complicated.
Maple Cashew Milk
- a handful to a full cup of raw cashews
- 1 cup plus additional as needed- water
- pinch salt
- maple syrup, to taste
- vanilla extract, almond extract, or other extract, to taste
1- Soak a handful of cashews for an hour or two in about a cup or so of water (or over night).
2- Drain the cashews. Throw them in the blender (I use a magic bullet) with just enough fresh water to cover them.
3- Add 1/2 tsp vanilla, a tsp or two of maple syrup and a pinch of salt.
4- Water it down to your liking. If you want to remove the slightly grainy parts, pour through a fine mesh sieve or cheese cloth. You can re-blend the bits with some water and make a bit more milk. The trick is to just keep running your magic bullet or blender for a minute or two for the first batch and it will eliminate most of the grainy parts.
How crazy easy was that!? Spice it up a bit- maybe heat it and steep a bag of chai tea in it. Or maybe, make youself a chili mocha latte- add a touch of espresso and some cocoa powder and a few chili flakes. Seriously, the possibilities never really end. :) Have fun!