Cow milk is for baby cows. Soy milk is controversial (consuming too many soy products has been linked to breast cancer) and hard to digest. Almond milk is good, but sometimes a girl needs a change.
Why not cashew milk? Cashew milk is used in many raw food recipes, and inspired by my newly cleansed super-friend Snack, I decided to make a batch of fresh, homemade cashew milk. I discovered that it’s super easy and super delish!
Little Pink Devotional’s Cashew Milk
- 2 cups of organic, raw cashews
- 1 vanilla bean pod
- Fresh or ground nutmeg
- Agave nectar
Variations: pure maple syrup, a pinch of Celtic Sea Salt, honey.
Step One: Soak the cashews in a bowl of water, leave overnight in the fridge.
Step Two: Strain and rinse the cashews very well.
Step Three: Plop the ‘shews in a blender. Add cinnamon and nutmeg (start with a little, you can always add more), a drizzle of agave nectar and fresh vanilla. If using a fresh vanilla pod, simply slice it open with a knife and scrape out the black, sticky vanilla guts and add them in. I used a whole pod. You can also use vanilla extract, but I like how fresh vanilla leaves those pretty black bean specks. Add water. If you want to make cashew cream, which is awesome in coffee or as a dessert topping, only add 1/2 cup of water. If you want cashew milk for smoothies, cereal or drinking, add 2 or more cups depending on how thick you like your milk. Experiment! You really can’t go wrong!
Step Four: Blend it all together until uniform, smooth and creamy. Taste it. Adjust spices and water to your liking.
Step Five: Place your cashew milk in a sealed container (a glass milk or mason jar is perfect)and refrigerate. Cashew milk will delicately seperate and leave a nice cream on the top overnight. Shake before serving. Fresh cashew milk keeps refrigerated for up 7 days. Freeze for longer keeping.
That’s it! So easy. If you want to get fancy, you can strain the cashew milk over a cheesecloth, squeezing out the milk, which leaves you with both cashew milk and cashew flour, which is great for gluten free, naturally low-carbohydrate baked goodies!
Cashew milk ideas:
Smoothies. I had one this morning and it was to die for. Half a ripe nanner, some frozen berries and powdered super greens blended with cashew milk? So delish and held me over all morning.
As a cereal topping. Imagine fresh cashew milk over homemade granola. Who’s the queen of brunch now?
French toast batter. Num!
Used in baked goods. Banana muffins, zucchini bread, cookies, cakes…experiment!
Creamer for coffee or tea.
A topping for berries or desserts.
Thai iced tea!
Cashew milk hot cocoa.