Did you know that you can make milk from nuts and seeds? If not, then you haven’t been looking too closely in the grocery store refrigerator section!
With so many people reacting to dairy products, and milk in particular, nut milks have cropped up everywhere! These are a great option since many people react to conventional dairy with inflammation. And, using nuts to replace this food is actually anti-inflammatory!
However, in order to keep them from separating, they often contain additives such as stabilizers and emulsifiers. And often flavourings, poorly absorbed vitamins, and minerals and a bunch of sugar get added in there too.
But making your own nut milk is too hard so I need to keep buying it. Or is it? Not this recipe. I have chosen cashews carefully because the milk doesn’t need to be strained before drinking like when you use other nuts. And it tastes fresh and delicious, you won’t want to go back to store-bought.
This nut milk is so easy, you can whip up a batch at breakfast. No straining required and it keep in the fridge for up to 5 days.
- 1 cup soaked cashews soak 2 hours or overnight
- 4 cups water
Place soaked cashews and water in a Vitamix or other high-speed blender.
Blend on high for 2 minutes.
Pour into container and store in the fridge for up to 5 days. Enjoy!
There are lots of options for add-ins such as vanilla or cinnamon (you can use a drop of essential oil here) and a pinch of salt.