Jul 26, 2013

Cashew Milk

I don’t know about you, but lately I have been getting really tired of paying up to $3.00 per quart for soymilk, almond milk and the like. And it is getting more and more difficult to find these non-dairy beverages that do not contain tons of fillers and additives such as carrageenan, calcium carbonate, salt, sugar and vitamins (there are risks associated with consuming more vitamin A and vitamin E than what we naturally receive in our diets).

There is just ONE soymilk that I can find (and I have to drive 30 miles to get it) that contains only soy beans and water. That is Westsoy Original Unsweetened. So this morning I looked over at one lonely container of Westsoy on my hutch, thought about going into town to buy more and quickly changed my mind. I don’t know why, but I’ve never seen cashew milk on the health food store shelves. It’s delicious! And so easy to make…

Ordinarily when making nut milks you need a special “nut bag” to strain out the pulp. Not so with cashew milk. If you have a high-powered blender, like a VitaMix, it blends up perfectly. No straining needed! And it’s delightfully creamy with a mild flavor. Cashew milk is wonderful on hot cereal, in smoothies or as a sauce base. Add some cocoa powder and a little date sugar for a yummy, healthy treat!

Ingredients:

Directions:

  1. Place the nuts and date in a high powered blender.
  2. Add just enough water to cover and blend on high until completely smooth.
  3. Add the rest of the water and blend on high again to combine.
  4. Store in a glass container. Keeps fresh for about 5 days, refrigerated.
  5. Shake well before serving.
Makes one quart. Enjoy!

Healthy trails,

6 responses to “Cashew Milk”

  1. Ekko says:

    Helyn just found your site and wanted to say HI – I LOVE cashew milk (or cashew cream as I have seen it most commonly named). My sweetheart had a hard time finding something he liked in coffee – I tried all kinds of recipes and knew I needed something with a high fat content. I make the cashew cream by using soaked cashews, and homemade almond milk to make it extra creamy for coffee. – I suspect I wouldn't even need to soak my cashews, but I know my current blender appreciates any help it can get when preforming most task (:

  2. Helyn says:

    Hey, that's great, Ekko! I just made some creamer this morning and I was debating using cashews for it.. I've used soymilk in the past. I'll have to give it a try. Thanks for the tip! πŸ™‚

  3. Peep Matts says:

    Hi, what is the date for? Simple sweetness or any other purpose? I do not like it sweet, so can leave it out?

  4. Helyn says:

    Oh, it just adds a little more sweetness, that's all. Totally fine to leave it out as cashews have a wonderful sweetness on their own! πŸ™‚

  5. Cashew milk is my favourite. Thanks for creating such a fabulous post πŸ™‚

  6. Helyn says:

    You're welcome! πŸ™‚

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