When I was younger, there was ALWAYS 2% milk at my house. I had it with cereal, bananas, Oreos, and by itself. I probably consumed a little too much. Now that my family and I are a little more health-conscious than we used to be, milk cannot be found in our refrigerator. Instead what you will find, is some sort of plant-based milk.
We’ve experimented with store-bought soy, coconut, almond, and cashew milk. Nut-based milks have always been a favorite of mine – especially cashew milk because of how creamy it is. We made these purchases at least once a week until we realized… Why in the world are we spending so much money when we can make it ourselves?
I started looking into different recipes for plant-based milks and discovered that there are ENDLESS possibilities. So, we began making different kinds from coconut to nut-based milks and found out how easy it is to make something natural. What I love about them being homemade is that you know EXACTLY what you’re drinking.
My absolute FAVORITE because of taste and how easy it is to make, is cashew milk. I swear, you will always find it in our refrigerator. What I love about using cashews is not having to strain it like you do with almonds (that’s a HUGE plus!). Besides the taste being great, cashews are ridiculously good for you. Here are some of the many benefits:
- Vitamins – E, K, B6
- Minerals – Copper, phosphorus, zinc, magnesium, iron, and selenium
- Cholesterol free
- Reduce blood pressure
- Contains antioxidants
- Great source of good fats
- Can prevent diabetes and lower the risk of cardiovascular disease
Cashew milk is so easy to make and you’re about to find how exactly HOW easy:
- Soak 1 cup of raw cashews for 5-8 hours
- Once cashews have been soaked and rinsed, add the following to a blender:
- Soaked cashews
- 5 cups of water (use less for creamier results)
- 2-3 dates (or your choice of sweetener)
- 2 teaspoons vanilla extract
- Dash of cinnamon
- Blend for 60 seconds and ENJOY!
You can keep it in your refrigerator for about 4-5 days. I personally use 1/2 cup of cashews for 5 cups of water because I like to keep it lower in calories and it still provides a great taste! However, this is probably too watery for some! You can easily start with 5 cups of water (or less if you want it creamier) and increase the amount from there by tasting it and adjusting it to your liking. So, whether you’re a vegan, vegetarian, or just looking for an alternative to milk, give this a try! Let me know if you try it and what other variations you come up with!
Main Photo: Cookie + Kate
Cashew Photo: HomeGymr