Cow’s milk, move over … there’s a healthier and better tasting milk in town. Its Cashew milk.
Cashew milk is nutritious, delicious and really easy to make. Cashew milk is an excellent whole food-based nondairy milk replacement and is naturally gluten-free.
Why make your own nut milk?
Unlike nut milk purchased commercially, you can know what is in your homemade version and it won’t contain any questionable ingredients such as Carrageenan. Carrageenan is a food additive and that has been under some scrutiny for its safety. Here what a licensed acupuncturist, practitioner of integrative medicine and author adds his very well-balanced and articulate “two cents” to the debate:
“I recommend avoiding carrageenan, especially if you have a history of digestive problems.” — Chris Kressler
Read the full article: http://chriskresser.com/harmful-or-harmless-carrageenan
It’s also the only nut milk that doesn’t need to be strained through a fine mesh bag because the soaked cashews soften enough to emulsify completely. That said, you’ll need a high-speed blender, like a Vitamix or a Blendtec, to get the soaked cashews to blend into a creamy milk.
Be sure to buy unsalted, raw cashews. You can usually find them in the bulk section of your grocery store or online. Look for organic if possible.
Soak your cashews for at least two hours to soften them, I prefer to soak them overnight. You can soak them at room temperature or in the refrigerator in a covered container.
Homemade Cashew Milk
Yields 4 cups
1 cup raw cashews, raw, unsalted and preferably organic
1 cup water for soaking
4 cups filtered water
Sweeteners like honey, sugar, or maple syrup, to taste, (optional)
Place the cashews in a bowl and cover with water. Let stand overnight or for at least 2 hours.
Drain and rinse cashews from their soaking water and rinse them thoroughly under cool running water. At this point, the cashews should feel a little squishy if you pinch them.
Combine the cashews with 4 cups filtered water in a blender. Blend at the highest speed for 2 minutes.
I don’t sweeten the cashew milk but add your choice of sweetener to taste.
Refrigerate cashew milk in sealed containers in the fridge for up to three days.