Welcome to our non-dairy milk series! Yesterday was Almond Milk, today is Cashew milk. Next up is Coconut Milk, Hemp Milk, Pistachio Milk, Macadamia Nut Milk, and Flax Milk.
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.
MyRealFoodLife.com
Maple Cashew Milk
Ingredients
- 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!
yay!! thanks so much sophie!
if you ever wanna chat recipes or try out some of the stuff i’m working on, feel free to give me a shout :) its always great to have a neighbor in the city! (myrealfoodlife@gmail.com)
That sounds so good!!!! Thanks for sharing!
I have been reading allergy/intolerance-friendly blogs for quite a while now – but i am all too happy to have discovered yours as you are in Ottawa! :) hurray. from what i have seen so far – i really like your recipes!
maple syrup makes it perrrfect :) i think since the cashews are raw, the nutrient value is quite similar, although, because i don’t have a vitamix, i do strain my milk…. and 1 cup of cashews makes lots and looooooots of milk, so i imagine it depends on how much you water it down? either way, since its raw i’m guessing its pretty healthy :D
i love cashew milk!!! i’ve seen them sweeten it with dates but it’s too sugary for me. maybe adding a touch of maple syrup might be more palatable for me? btw, since cashew milk isn’t strained like the other nut milks, what is the nutritional value of it? is it just like eating a handful of cashews? (cuz the nutritional value of almonds vs. almond milk is vastly different!)
oh thanks so much ricki! :)
btw, i just check out your fantastic strawbery fluff… ohhh. myyyy. goodness. i could barely concentrate at work! lol
Sounds just amazing. Cashews are my favorite nut, and I have absolutely no doubt I’d love this milk! :)